How to make Vietnamese braised pork with eggs, or Thịt Kho Trứng! This dish is a MUST-HAVE growing up in a Vietnamese household! It’s known as the #1 dish you have with family at home. The pork belly is braised in a delicious coconut broth along with quail eggs, then topped with chilis for a kick in flavor! The best part is that this tastes even better the next day.
📝 Ingredients
Servings: 2–3
⏱ Time: ~2–3 hours
For different servings, multiply ingredients accordingly.
🐖 Pork Marinade
- 1 lb thick pork belly, cut into pieces
- 1–2 tbsp minced garlic
- 1–2 tbsp minced shallots
- ½ tbsp chicken bouillon powder
- 2 tbsp fish sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp honey
- Dash of MSG
🍯 Caramel
- ¼ cup sugar
- 2 tbsp water (for caramelizing)
🍲 Broth & Extras
- 1–2 cups coconut water
- 1–2 cups water
- Hard-boiled eggs
- Yellow onion, sliced
- Green onions and red chilis (optional, for garnish)
- Steamed rice (for serving)
👩🍳 Directions
- Boil water. Cut pork belly into bite-sized pieces, then blanch for a few minutes. Rinse with cold water and drain.
- Marinate the pork with garlic, shallots, bouillon, fish sauce, salt, pepper, honey, and MSG for at least 30 minutes.
- In a pot, combine ¼ cup sugar with 2 tbsp water. Cook over low-medium heat until caramelized and golden brown.
- Add the marinated pork into the caramel and stir for 3–5 minutes to coat and brown the meat.
- Add enough coconut water and water to just cover the pork. Add sliced onions. Bring to a boil.
- Lower the heat, cover, and simmer for at least 45 minutes or until the pork is tender.
- About 5 minutes before finishing, add in the hard-boiled eggs to absorb the flavor.
- Garnish with green onions and red chilis. Serve hot with steamed rice.
Tamonde 