Thịt Kho Trứng – Vietnamese Caramelized Pork Belly and Eggs

👉 Thịt kho trứng is one of Vietnam’s best-loved home dishes: cubes of pork belly and hard-boiled eggs slowly braised in coconut water, fish sauce and a dark caramel until the pork is meltingly tender and the eggs turn deep amber. It is the dish many Vietnamese families cook for Tết, the Lunar New Year – a big pot keeps for days and tastes better each time it is reheated.

It needs only a handful of ingredients and very little hands-on work. The secret is patience: a slow simmer and a well-made caramel.

How to Make Thịt Kho Trứng

1. Blanch the pork. Put the pork in a pot of cold water, bring to the boil and cook for 3 minutes. Drain and rinse – this removes impurities and gives a clear sauce.
2. Make the caramel. In a heavy pot, heat the sugar with 1 tablespoon of water over medium heat, without stirring, until it turns dark amber (about 4–5 minutes). Watch closely: it burns quickly.
3. Brown the aromatics and pork. Add the shallots and garlic and stir for 30 seconds, then add the pork and turn it in the caramel for 3–4 minutes until coated and glossy.
4. Add the liquid. Pour in the fish sauce, black pepper and coconut water. Add a little water if needed so the pork is just covered. Bring to the boil and skim off any foam.
5. Simmer. Cover and simmer on low heat for 60 minutes, until the pork is tender.
6. Add the eggs. Add the peeled eggs and chili and simmer uncovered for 25–30 minutes more, turning the eggs now and then, until they are amber and the sauce has reduced slightly.
7. Season and serve. Taste and add a little more fish sauce or sugar if needed. Sprinkle with green onions and serve with hot jasmine rice.

Tips for the Best Thịt Kho Trứng

• Use real coconut water, not coconut milk. Coconut water gives a light, slightly sweet sauce; coconut milk would make it heavy and creamy.
• Dark caramel = deep colour. Pale caramel gives a pale stew. Take it to a rich amber, but not black.
• Choose belly with layers. The fat keeps the meat juicy during the long braise. For a leaner version, mix belly with pork shoulder.
• Make it a day ahead. Chill it overnight, lift off the fat from the top and reheat – the flavour gets deeper.

Thịt Kho Trứng FAQ

What do you eat thịt kho trứng with?
Plain steamed rice, plus something sour and crunchy on the side – Vietnamese pickled mustard greens (dưa cải chua) or quick-pickled vegetables balance the rich pork.

Can I make it in a pressure cooker?
Yes. After browning the pork in the caramel, add the liquid and cook at high pressure for 20 minutes, then add the eggs and simmer for 15 minutes with the lid off.

How long does it keep?
Up to 4 days in the fridge in a covered container. Reheat gently on the stove.

👉 More dishes from Asia: Vietnamese recipes, Pad Thai and Japanese katsudon.