Thịt Kho (Caramelized Pork & Eggs)

Thịt kho — caramelized pork belly braised with eggs in coconut juice — is a classic Vietnamese comfort dish. It’s especially popular around the Lunar New Year, but it’s also cooked year-round in many homes.

This dish is rich, savory, and gently sweet, usually served with jasmine rice and something acidic on the side, like pickled bean sprouts. That brightness cuts through the fatty pork perfectly. It was one of my favorite childhood dishes, and it still feels deeply nostalgic every time I make it.

Pork belly brings richness and body to the braising liquid, and when cooked properly, it should be incredibly tender and almost melt in your mouth. The subtle sweetness comes from coconut soda — Coco Rico is the key ingredient here. It’s the only coconut soda my parents ever used, and the flavor instantly takes me back to my parents’ kitchen.

NOTE:

If you prefer a leaner option, you can substitute pork shoulder for some or all of the pork belly. It won’t be as rich or melt-in-your-mouth tender, but it’s lighter, a bit healthier, and still carries the same deep, savory flavor from the braise. I like keeping at least a small amount of pork belly in the pot for richness.

If you enjoy additional warmth and spice, you can add star anise and ginger, though my dad’s version is still deeply flavorful without them.

I made this the night before and stored the eggs and pork separately in their braising liquid so everything could marinate overnight. Reheating it the next day makes the house smell incredible — it feels like being back home.

Pork Marinade Ingredients

• 4 lbs pork shoulder or pork belly slab (skin intact)

• 2 tbsp fish sauce

• 2 tbsp Maggi Seasoning(or sub soy sauce, my preference is Maggi)

• 1 tbs Son fish sauce (or another premium fish sauce)

• 2 tbs Vietnamese caramel sauce (or caramelize 3 tbs of white sugar in pan)

• 1/2 tbsp cooking oil (vegetable oil)

• 1/2 tsp black pepper

• 2-3 garlic cloves, minced (1/2 tbs)

• 1/2 shallot onion (3-4 tbs minced)

• 1 tsp coarse black pepper

• 1/2 tsp kosher salt

Braising Ingredients

• 1 can Coco Rico (lighter coconut flavor)

• 9 hard-boiled eggs, peeled

• 2 tbsp fish sauce (Son fish sauce, or more to taste)

• 3 tbsp light soy sauce (replace with 3 tbs fish sauce for a more “authentic” recipe and you’re not afraid of fish sauce or the taste of it)
  ** For a more universal palette go with light soy sauce, but I normally use more fish sauce rather than the above mentioned 3 tbs of light soy sauce. If you’re Vietnamese or Asian and not afraid of fish sauce, skip the light soy sauce and replace with fish sauce.

• Approx. 1-2 cups water (or as needed to cover)

Garnish Ingredients: All optional

• Scallions

• Cilantro

• Thai red chili peppers

Preparation

1. Eggs: Boil 6–9 eggs (or however many will comfortably fit in your pot). A 7-minute boil is ideal so they don’t overcook during braising. Transfer to an ice bath, then peel and rinse under warm water to remove any shell fragments. Set aside.

2. Cut the pork belly into thick 2 inch pieces with skin on

3. Marinate the pork with marinade ingredients.

4. Cover and marinate in the refrigerator for 2–4 hours (overnight is best).

5. If you didn’t marinate the pork with caramel sauce:
   In a large saucepan, heat brown sugar in dry pan until caramelized. Swirl and mix the mixture until sugar has melted and turned a light caramel color (This should take between 1.5-3 min but be careful not to BURN the sugar, lower heat to low or remove from heat if the caramel starts to really smoke)

   (If your caramel burns or you smell a really burnt sugar smell, start over and do not use the burnt caramel) then add ginger (and ginger if you opt to use ginger).

6. Then heat up the oil over medium heat until glossy.

7. Add pork to pan (leave marinade in bowl). Sear pork until slightly browned then add rest of marinade ingredients.

8. Add the Coco Rico and enough water to cover most of the pork (at least half of the pork should be in liquid). Bring to a boil with the lid off, then lower to a gentle simmer. Cover and cook for about 1½ hours, stirring every 15–20 minutes and skimming any scum from the surface.

9. After 1½–2 hours, the pork should be chopstick tender and the skin soft, not chewy. The eggs will darken as they absorb the braising liquid. If the pork isn’t tender yet, continue simmering uncovered until it reaches the desired texture and the sauce thickens slightly.

10. Skim off most of the excess pork fat from the surface. You’ll notice a clear layer of fat sitting above the darker braising liquid.

11. Add the eggs to the pot and simmer for another 30 minutes to 1 hour. Serve hot.

12. During the last 5 minutes of cooking, add optional whole Thai red chili peppers for extra heat.

13. Transfer to a bowl and you can garnish with some fresh cracked pepper, and optional garnishes: green scallions and a couple slices of Thai chili’s.