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Thịt Kho Trứng
Vietnamese Caramelized Pork Belly with Eggs
A quintessential Vietnamese comfort food, Thịt Kho Trứng features tender pork belly and hard-boiled eggs braised in a rich, savory, and slightly sweet coconut caramel sauce. It's a staple during Tet (Lunar New Year) and a beloved dish year-round.
🧂 Ainekset
- 800 g Pork belly
- 6 Hard-boiled eggs
- 4 tbsp Granulated sugar
- 80 ml Fish sauce(Use a good quality Vietnamese fish sauce for best flavor.)
- 400 ml Coconut water(Unsweetened coconut water is preferred.)
- 1 tsp Black pepper
- 100 ml Water(Optional, to adjust sauce consistency if needed.)
👨🍳 Ohjeet
- 1
Prepare the caramel base: In a heavy-bottomed pot or Dutch oven, heat the sugar over medium heat. Stir occasionally until the sugar melts and turns into a deep amber color. Be careful not to burn it, as this will make the sauce bitter. This process should take about 5-8 minutes.
⏱️ 8 minutes - 2
Sear the pork: Carefully add the pork belly cubes to the caramel. Stir to coat the pork evenly. Cook for about 5-7 minutes, stirring, until the pork is lightly browned and coated in the caramel. This step helps render some of the fat and builds flavor.
⏱️ 7 minutes - 3
Add liquids and seasonings: Pour in the fish sauce and coconut water. Add the freshly ground black pepper. Stir well to combine everything. Bring the mixture to a gentle simmer.
⏱️ 5 minutes - 4
Braise the pork: Reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the pork belly is becoming tender. Stir occasionally to prevent sticking. If the sauce becomes too thick, you can add a little water (about 100ml).
⏱️ 1 hour - 5
Add the eggs: Gently add the peeled hard-boiled eggs to the pot. Ensure they are submerged in the sauce as much as possible. Continue to simmer, uncovered, for another 30-45 minutes, or until the pork is very tender and the sauce has thickened to a rich, glossy consistency. The eggs will absorb the flavors of the sauce.
⏱️ 45 minutes - 6
Rest and serve: Once the pork is tender and the sauce is reduced, remove the pot from the heat. Let it rest for about 10 minutes before serving. The flavors will meld and the sauce will thicken slightly more. Serve hot over steamed jasmine rice, spooning plenty of the rich sauce over the pork and eggs.
⏱️ 10 minutes
💡 Ammattilaisvinkit
- ✓The caramelization is key to the dish's signature color and flavor. Watch it closely to prevent burning.
- ✓Using pork belly with a good ratio of fat to meat ensures tenderness and richness.
- ✓The sauce should be thick enough to coat the back of a spoon, with a deep, savory-sweet flavor profile.
- ✓This dish is often made a day in advance, as the flavors deepen overnight.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a vegetarian version, substitute firm or extra-firm tofu (pressed and cubed) for the pork belly. Marinate tofu in some fish sauce and soy sauce before adding.
- Quail eggs can be used instead of chicken eggs for a more delicate presentation.
- Add a few slices of fresh chili or a pinch of chili flakes for a touch of heat.