Thit Kho (Vietnamese Caramelized Braised Pork with Eggs)

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.

Course Dinner, Lunch

Cuisine Vietnamese

Keyword thit kho, thit kho recipe, thit kho trung, vietnamese braised pork, vietnamese pork and egg

Prep Time 10

Cook Time 1 45

Total Time 1 55

Servings People

Calories 450kcal

Author Megan

Equipment

Ingredients

Parboil

1 tablespoon distilled white vinegar
1 tablespoon salt

Braised Pork and Eggs

2 lbs pork back ribs
6 large eggs
1 large shallot minced
6 cloves garlic minced
2 teaspoons chicken bouillon powder
2 tablespoons fish sauce
1 tablespoon soy sauce Maggi
1 tablespoon granulated sugar
½ teaspoon salt
1 teaspoon black pepper
2 cans coconut water with pulp (17.6 oz)
2 tablespoons nuoc mau (Vietnamese caramel sauce)

Garnish

2 stalks green onion diced

Instructions

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!

Notes

See the Expert Tips section for more guidance.

Nutrition