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Prep 10 minutesmins
Cook 1 hourhr45 minutesmins
Total 1 hourhr55 minutesmins
Slow-braised, incredibly tender, thit kho is the ultimate Vietnamese comfort food. Caramelized braised pork ribs and eggs simmer in coconut water until they reach the perfect balance of sweet and savory.
If you are Vietnamese, you already know and love thit kho, or Vietnamese caramelized braised pork with eggs. This is my mom’s recipe, which uses pork ribs instead of pork belly for an ultra-tender, fall-off-the-bone experience. This is my favorite Vietnamese recipe because it hits all the sweet, savory, comforting, nostalgic notes. Every bite just feels like home.
Thit kho, a Vietnamese caramelized braised pork with eggs, is a traditional Vietnamese home-cooked dish. It is made by slowly simmering pork ribs or pork belly in a savory-sweet caramelized sauce until the meat becomes melt-in-your-mouth tender. “Thit” means meat, and “kho” refers to the Vietnamese braising method of simmering food in a sauce. The pork is seasoned with fish sauce, garlic, shallots, black pepper, and nuoc mau (Vietnamese caramel sauce). Then simmer it in coconut water to give the dish a subtle, natural sweetness.
You can find all the ingredients for this thit kho recipe at your local Asian or Vietnamese grocery market. Full measurements and links to everything I used are in the recipe card below.
Pork Back Ribs: If you can’t find 2-inch pork back ribs, you can ask your local butcher to cut the ribs in half.
Large Eggs: add more protein and soak up the sauce deliciously.
Shallots and garlic: add aromatic, savory flavors.
Chicken Bouillon Powder: enhances the pork.
Fish Sauce: adds the iconic Vietnamese umami flavors.
Granulated Sugar: adds a touch of sweetness.
Salt and Pepper: for added seasoning.
Coconut water with pulp: adding pulp to coconut water adds a layer of sweetness to the dish without adding too much sugar.
Nước Màu Caramel Sauce: The caramel sauce provides that deep, rich, browned caramel color on the pork and eggs. This is a key ingredient in the dish. Here is my nuoc mau recipe.
Substitutions and Additions
Substitutions
Pork belly: an alternative to pork back ribs. Here’s my recipe for thit kho tau (Vietnamese braised pork belly).
Coco Rico: an alternative to coconut water.
Yellow onion: an alternative to shallots.
Dark soy sauce: an alternative to nuoc mau.
Honey: an alternative to sugar.
Quail eggs: an alternative to regular eggs
Additions
Thai bird’s eye chili: for added heat.
How To Make
Here are the step-by-step instructions for how to make this thit kho recipe.
Boil eggs for 9-10 minutes. Then place the eggs in an ice bath for 5 minutes. Peel and set aside
In a large pot, boil water, vinegar, and salt. Add the pork and parboil for 2-3 minutes. Then remove, rinse, and pat dry.
In a pot, heat 2 tablespoons of oil over medium-low heat and sauté the shallots and garlic until fragrant.
Next, combine the remaining seasonings. Then add the ribs and toss to coat the ribs for 2-3 minutes. Lastly, add the coconut water.
Bring to a boil, then lower the heat, cover, and simmer for about 1 hour and 30 minutes. Skim any scum that rises to the top. Add the eggs after 1 hour. Remove the lid and simmer for 10-15 more minutes until the sauce has reduced.
Garnish with green onion and serve with steamed rice.
Expert Tips
If using quail eggs, bring water to a boil and boil the eggs for 4 minutes. Then place in an ice bath for 5 minutes, peel, and place in the braising liquid 20 minutes before the time is up.
Parboil the pork: this removes impurities. The salt and vinegar reduce the pork’s stronger odors and leave the pork tasting cleaner.
Taste and adjust. When the pork is done braising. Taste and adjust the seasonings to your liking.
Cook low and slow. For the most tender, fall-off-the-bone texture, you need to simmer the pork on medium-low or low heat. If you increase the heat, it will seize up the pork and make it tough and chewy.
Storage Instructions
Store any leftover thit kho in an airtight container in the refrigerator for up to 5 days.
Reheat: Place the pork and eggs in a small pan over medium-high heat, covered, until warmed, or microwave, covered with a wet paper towel, in 30-second intervals until warmed.
Freeze: Store any leftover pork and eggs in a freezer-safe container for up to 3 months. Defrost in the refrigerator overnight before reheating and serving.
Pairing Suggestions
Thit kho can be served for dinner with a side of steamed white rice or with the pairing suggestions below.
It could be because you didn’t simmer it long enough or because you braised it at a vigorous boil. The pork needs about 1 1/2 to 2 hours to braise, depending on its size. Also, braise it at a gentle simmer with the lid on. If you braise the pork over a vigorous boil, it will seize up and become tough.
Should I braise the pork covered or uncovered?
Braise the pork covered for the first 1 1/2 hours. Then, towards the end, check if the sauce needs to reduce further.
How do I keep the eggs from becoming rubbery?
Add the eggs after the pork has braised for at least 1 hour. This gives them time to absorb the sauce and color without becoming overly firm.
Thit Kho (Vietnamese Caramelized Braised Pork with Eggs)
5 from 9 votes
Prep Time 10 minutesmins
Cook Time 1 hourhr45 minutesmins
Total Time 1 hourhr55 minutesmins
Slow-braised, incredibly tender, thit kho is the ultimate Vietnamese comfort food. Caramelized braised pork ribs and eggs simmer in coconut water until they reach the perfect balance of sweet and savory.
Boil and peel the eggs. Boil a small pot of water. Once the water boils, gently place the eggs in to boil for 9-10 minutes. Then place the eggs in an ice bath for 5 minutes. Peel and set aside
Parboil the pork. In a large pot, bring at least 1 liter of water to a boil. Then add the vinegar and salt. Add the pork and parboil for 2-3 minutes. Then remove, rinse, and pat dry.
Sauté aromatics. In a pot, heat 2 tablespoons of oil over medium-low heat and sauté the shallots and garlic for 30 seconds to 1 minute, until fragrant.
Add the remaining ingredients. Next, add the chicken bouillon powder, fish sauce, sugar, salt, pepper, and 2 tablespoons of caramel, and mix. Then add the ribs and toss to coat the ribs for 2-3 minutes. Lastly, add the coconut water.
Braise the ribs. Bring to a boil, then reduce the heat, cover, and simmer for about 1 hour and 30 minutes to 2 hours. Skim any scum that rises to the top. Add the eggs after 1 hour, and gently turn them occasionally to absorb the braising liquid evenly. Remove the lid and simmer for 10-15 more minutes until the sauce has reduced.
Serve. Garnish with green onion and serve with steamed rice. Enjoy!
I’ve made this recipe three times now… in the same week. Once with tofu and mushrooms for my partner who is vegetarian.
It is so so good and reminds me of home as this was my favorite dish growing up. And she also made it with rib tips as opposed to pork belly. Even now as an adult, I ask my mother to make it when I visit.
With the pandemic and traveling being unpredictable, I’m happy to have this recipe when I’m homesick.
I’ve made this recipe three times now… in the same week. Once with tofu and mushrooms for my partner who is vegetarian.
It is so so good and reminds me of home as this was my favorite dish growing up. And she also made it with rib tips as opposed to pork belly. Even now as an adult, I ask my mother to make it when I visit.
With the pandemic and traveling being unpredictable, I’m happy to have this recipe when I’m homesick.
Thank you for sharing.