Here’s an old video of how my mom cooks Thit Kho Trung. The written recipe below is more updated than the instructions in the video. So please this video as a visual reference only.Thịt Kho Trứng (Vietnamese Braised Pork Belly with Eggs)
Nothing reminds me more of childhood than Thịt Kho Trứng. It’s the one dish that I had no problems eating, unlike stuffed bitter melon soup.
Thit Kho Trung is a quintessential Vietnamese home-cooked dish that you probably won’t find in Vietnamese restaurants in the United States. The only way to enjoy it is to make it at home.
Here is an authentic Vietnamese recipe for Thit Kho Trung that is regularly on my family’s dinner rotation.
What is Thịt Kho Trứng?
Thịt Kho Trứng is a traditional Vietnamese dish of braised pork belly and hard-boiled eggs in a sweet and savory broth made with primarily fish sauce and coconut juice.
This dish is also known as Thịt Kho Tàu, which is what my family calls it when it comes with a lot of broth.
It’s Vietnamese comfort food with melt-in-your-mouth bite-sized pieces of pork belly, rich broth, and hard-boiled eggs. It’s traditionally served as a side dish to steamed white rice.
It’s not only a staple in everyday Vietnamese home cooking but also a must-have during the Vietnamese Lunar New Year (Tết) celebration.
Thịt Kho Trứng (Vietnamese Braised Pork Belly with Eggs) – Also known as Thịt Kho Tàu
What You Will Need
Pork Belly — This dish is traditionally made with pork belly also known as Thịt Ba Chỉ or Thịt Ba Rọi in Vietnamese.
Pork belly has three distinct layers: skin, meat, and fat. And it can get fatty.
If you prefer a leaner cut, use pork shoulder/butt. For a more flavorful dish, use bone-in pork belly.
Eggs — You can use chicken eggs, duck eggs or quail eggs. I’m using chicken eggs, straight from the fridge, in this recipe.
Fish Sauce — Fish sauce is the main seasoning ingredient that provides an umami saltiness. I’m using my favorite brand, Viet Huong 3 crabs.
Salt — Just a bit of salt because too much of the salty fish sauce can be overwhelming.
Sugar — I’m using granulated sugar here to balance out the saltiness.
Ground Black Pepper – For the peppery aroma.
Chicken Bouillon Powder or Mushroom Seasoning Powder— Also known as Hạt Nêm or Bột Nêm in Vietnamese, this is what’s needed to make the dish authentic that brings the taste to whole new level. In this recipe, I’m using chicken bouillon powder. If you don’t have bouillon powder, you can omit and adjust to taste with additional salt at the end.
MSG — MSG, or monosodium glutamate, is a flavor enhancer that makes things taste so much better. If you are concerned about using MSG, simply omit and adjust to taste with additional salt at the end if needed.
Aromatics — Garlic and shallots to add aroma. You can substitute shallots for a yellow onion.
Water and coconut juice — For the braising liquid. One of the most popular alternatives to fresh coconut juice in the States is Coco rico coconut soda, which is what I’m using, in addition to water.
How to Make Thịt Kho Trứng
Step 1: Prepare Pork Belly
Using a sharp knife, slice the pork belly into equal bite-sized pieces, approximately 1-1/2 x 1 inch. Ensure each piece has a layer of skin, meat, and fat.
Pro tip: It’s easier to slice when the pork belly is partially frozen.
Place the cut pork belly in a large pot and add enough water to cover. Turn on the heat and bring it to a boil, which should take about 9 minutes.
As it boils, impurities will rise to the surface. Remove the pork belly from the water (keep the water for boiling the eggs – who wants to boil water again?) and rinse the pork in a colander until clear.
Cut pork belly into small pieces
Transfer to a large pot and add water
Boil until impurities float to the top
Rinse until clean
Step 2: Marinate Pork Belly
Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon powder, MSG, garlic, and shallots for at least 30 minutes. For best results, cover and marinate overnight.
Step 3: Boil the Eggs
Using the same water that was used to blanch the pork belly, bring it back to a boil.
Carefully lower the eggs into the boiling water and cook for about 10 minutes.
This timing is slightly longer than a traditional soft boil but shorter than a hard boil. This ensures that the eggs can still be easily peeled without overcooking, as they will also be braised afterward.
Transfer the eggs to a bowl and gently shake them to slightly crack the shells. Add ice water and peel the eggs while they are still warm. Set the eggs aside.
Step 4: Braise Pork Belly
Wash the pot and return it to the stove. Add the marinated pork belly along with all its juices. Pan-fry for about 30 seconds to release the aroma from the shallots and garlic in the marinade.
Add water and coconut soda, and simmer uncovered over medium heat for 40 minutes.
Step 5: Add Eggs
Add the boiled eggs to the pot and continue to simmer uncovered for another 30 minutes. Be sure to push the eggs down into the liquid so they can absorb the flavors. Rotate them periodically if needed.
And you’re done!
Serve & Enjoy
Thịt Kho Trứng is best enjoyed with steamed rice. The savory broth can be spoon over the rice, which absorbs it well and makes it super flavorful.
The broth can also be used as a dipping sauce for fresh vegetables like sliced cucumbers, lettuce, or blanched bok choy.
Transfer the dish to an airtight container and store in the fridge for up to 5 days or in the freezer for up to 6 months.
This dish yields a lot of fat. It’s more visible after refrigeration, as the fat solidifies at the top as a solid white paste. You can easily scoop out the fat to make a leaner version.
It’s best to reheat on the stovetop to prevent the eggs from bursting. It also reduces the broth, making it more flavorful.
If you use the microwave to reheat, be sure to pierce the eggs or slice them in half to avoid bursting. Cleaning up exploded eggs is the worst!
FAQs
I don’t have thick soy sauce. What can I use instead?
If you don’t have thick soy sauce, you can substitute it with dark soy sauce, using just a slightly larger amount. Alternatively, you can try the traditional Vietnamese method of caramelizing sugar.
To caramelize sugar, add about 2 tablespoons of water to a pan and sprinkle 2 tablespoons of granulated sugar. Heat the sugar over medium-high heat until it melts and caramelizes to a dark amber color. Pour this mixture over the pork during the marinating process.
The sugar is heated past the sweet stage so the sugar here will not add anymore sweetness to the dish.
I don’t have coconut soda. What can I useinstead?
If you don’t have coconut soda, you can substitute it with fresh or bottled coconut juice, 7-up (yup, you read that correctly), or simply water. If using water, you’ll may need to add bit more sugar to accommodate the missing sweetness.
Braised to soft gelatinous perfection with plenty of delicious broth, this sweet and savory pork belly and egg dish is childhood comfort food. Enjoy with steamed rice for the ultimate taste of Vietnamese home cooking.
Prepare Pork Belly: Using a sharp knife, slice the pork belly into equal bite-sized pieces, approximately 1-1/2 x 1 inch. Ensure each piece has a layer of skin, meat, and fat. Place the cut pork belly in a large pot and add enough water to cover. Turn on the heat and bring it to a boil, which should take about 9 minutes. As it boils, impurities will rise to the surface. Remove the pork belly from the water and rinse the pork in a colander until clean.
Marinate Pork Belly: Transfer the cleaned pork belly to a medium bowl and marinate it with fish sauce, salt, sugar, ground black pepper, bouillon powder, MSG, garlic, and shallots for at least 30 minutes or overnight in the fridge for best results.
Cook Eggs: Using the same water that was used to blanch the pork belly, bring it back to a boil. Carefully lower the eggs into the boiling water and cook for about 10 minutes. Transfer the eggs to a bowl and gently shake them to slightly crack the shells. Add ice water and peel the eggs while they are still warm. Set aside.
Sauté and Braise Pork Belly: Wash the pot and return it to the stove. Add the marinated pork belly along with all its juices. Pan-fry for about 30 seconds to release the aroma of the shallots and garlic in the marinade. Then, add water and coconut soda, and simmer uncovered over medium heat for 40 minutes.
Add Eggs and Finish: Transfer the boiled eggs into the pot. Continue to simmer uncovered for another 30 minutes. You’re done. Serve with steamed rice and your choice of vegetables for a complete meal.
Notes
Slice the pork belly when it’s partially frozen for easier handling.
If you don’t want to use bouillon powder and/or MSG, then omit from the marinade. Adjust with additional salt at the end of cooking, if needed.
You can substitute coconut soda with coconut juice (no pulp) or plain water.
