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Up close with a bowl of Vietnamese thit kho tau.
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Thit Kho Tau (Vietnamese braised pork belly)

Thit kho tau or Vietnamese braised pork belly is the ultimate comfort food! Made with tender caramelized pork belly and boiled eggs, this thit kho tau recipe will be an fan favorite.
Course Lunch & Dinner Recipes, Main Course
Cuisine Vietnamese
Keyword thit kho, thit kho recipe, thit kho tau, Thit kho tau recipe, Vietnamese braised pork belly, vietnamese caramelized pork, vietnamese pork belly, Vietnamese thit kho
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 servings
Calories 1298kcal
Author takestwoeggs

Ingredients

  • 3 lbs pork belly washed and sliced into 2 inch pieces
  • 1 tablespoon salt for parboil
  • ¼ cup sugar
  • 2 tablespoon salt for marinade
  • 2 teaspoon pepper
  • 8 cloves garlic sliced
  • 1 shallot minced
  • 6 large eggs
  • 10 cans (12 fl oz each) Coco Rico soda
  • ½ cup fish sauce

Instructions

  • Parboil the pork belly. In a large pot, add the pork belly and cover with water and 1 tablespoon of salt. Bring the water to a boil and then boil the pork belly for 3 minute then remove the pork belly, rinse with clean water, and pat dry.
  • Marinate the pork belly. In a large bowl, combine the sugar, salt, pepper, sliced garlic, minced shallot and pork belly. Mix thoroughly to coat the pork and marinate for 30 minutes at room temperature.
  • Cook the eggs. While the pork belly is marinating, heat a large pot of water to a boil. Gently place the eggs into the water with a slotted spoon and boil for 10 minutes. Then remove the eggs and soak them in ice water for 10 minutes. Peel the eggs and set aside.
  • Cook the pork belly. Transfer the pork belly with the garlic and shallots into a large pot. Then add the coco rico soda until it covers the pork about 1 inch on top. Bring the pot to a boil on high heat. Once it reaches a boil, reduce the heat to medium heat and cover the pot and simmer the pork for 1 1/2 hours.
  • Add the eggs and fish sauce. After 1 1/2 hours, skim the scum off the surface of the pot. Then add the eggs and fish sauce and cover the pot and continue simmering for another 1 1/2 hours until the sauce turns brown and the pork is tender. Taste to see if more fish sauce or salt is needed.
  • Serve. Serve immediately with rice and pickled greens!

Notes

  • Marinate the pork for a minimum of 30 minutes and max overnight. This will ensure the pork will have time to absorb some of the marinade’s flavor. If you are going to marinate the meat for longer than 30 minutes, I recommend covering and marinating the meat in the refrigerator.
  • Parboil the pork belly. Pork belly has a lot of fat in it. Parboiling the pork belly removes all the impurities and scum from the meat and aids in getting a clear sauce as a final result.
  • Adjust the fish sauce to taste. The final Vietnamese caramelized pork belly flavor will depend on your preferences. If you want a saltier dish add a dash more fish sauce. If you’d like it to be sweeter, add a dash of sugar.
  • Be patient! Pork belly takes time to braise in the coco rico in order to achieve that caramelized melt-in-your-mouth effect.
  • Storage Instructions: This thit kho recipe is best served immediately. However, if you have any leftover Vietnamese caramelized pork and eggs, you can store it in an airtight container in the refrigerator for up to 5 days. Once refrigerated the fat will coagulate and solidify at the top. It will dissolve into a sauce once you reheat it in the microwave or on the stove. Alternatively, you can store the Vietnamese braised pork belly in a freezer-safe container and freeze it for up to 3 months. To serve, thaw the thit kho in the refrigerator overnight and microwave or heat it on a stove until warm.

Nutrition

Calories: 1298kcal | Carbohydrates: 12g | Protein: 29g | Fat: 125g | Saturated Fat: 45g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 58g | Trans Fat: 0.02g | Cholesterol: 349mg | Sodium: 5287mg | Potassium: 587mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg