Thịt kho trứng (caramelised pork belly and eggs)
Thịt kho trứng (thịt kho tàu): pork belly and boiled eggs braised in coconut water and caramel
In southern Vietnam the New Year does not feel like Tết without a big pot of thịt kho trứng on the stove: chunks of pork belly and peeled boiled eggs simmered slowly in coconut water, fish sauce and a dark caramel until the fat is jelly-soft and the eggs are stained mahogany. Families cook it a day or two ahead and reheat it throughout the holiday, when its flavour only deepens. It is eaten with plain rice, pickled dưa món or củ kiệu, and bitter melon soup. For a vegetarian table, firm tofu and eggs can be braised in the same way with soy sauce. Chef's tip: blanch the pork first and keep the simmer lazy; a hard boil makes cloudy, greasy sauce and dry, tough meat.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 ¼ lb pork bellyskin on, cut into 4 cm cubes
- 6 eggsor 12 quail eggs
- 4 shallotsminced
- 4 cloves garlicminced
- 4 tbsp fish sauce
- 3 tbsp sugar1 tbsp for the marinade, 2 for the caramel
- 1 tsp ground black pepper
- 1 tbsp neutral oil
- 1 litre coconut waterfresh or unsweetened carton
- 2 red chillies (optional)whole, optional
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Method
0/8 doneStep 1: Put 2 ¼ lb pork belly in a pan of cold water, bring to the boil and boil for 3 minutes until grey scum rises. Drain and rinse the pork under the tap.
8 minStep 2: Mix the pork with 4 shallots, 4 cloves garlic, 4 tbsp fish sauce, 1 tbsp sugar and 1 tsp ground black pepper. Cover and marinate in the fridge for at least 1 hour.
5 minStep 3: Meanwhile, simmer 6 eggs for 9 minutes, cool in cold water and peel.
12 minStep 4: Heat 1 tbsp neutral oil and 2 tbsp sugar in a heavy pot over a medium heat, stirring, until the caramel turns dark amber and smokes lightly.
4 minStep 5: Add the pork with its marinade and stir over a high heat for 3 minutes, until the cubes are coated and stained brown.
3 minStep 6: Pour in 1 litre coconut water to just cover, add 2 red chillies and bring to the boil. Skim off the foam, then cover with the lid ajar and simmer very gently for 45 minutes.
48 minStep 7: Add the peeled eggs, pushing them under the liquid, and simmer for another 40 minutes, turning them now and then, until the pork rind is soft enough to cut with a spoon (well over 145°F) and the sauce is dark and slightly reduced.
40 minStep 8: Skim off the clear fat from the surface, taste and add a dash more fish sauce if needed. Serve with rice; it is even better reheated the next day.
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 28 g
- Carbs
- 14 g
- Fat
- 50 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thịt kho trứng (caramelised pork belly and eggs) take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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