Thịt Kho Tàu (Vietnamese Caramelized Pork Belly and Eggs)

🧂 Ingredients

• 800 g Pork belly
• 6 Large eggs
• 500 ml Coconut water(Unsweetened is preferred.)
• 4 tbsp Granulated sugar
• 4 tbsp Fish sauce(Use a good quality Vietnamese fish sauce for best flavor.)
• 1 tsp Black pepper
• 1 cup Water(Optional, to adjust sauce consistency if needed.)
• 1/2 tsp Salt(Optional, to taste, especially if pork is lean or fish sauce is mild.)

👨‍🍳 Instructions

1. 1

   Prepare the caramel: 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 burnt sugar will taste bitter. This should take about 8-10 minutes.

   ⏱️ 10 minutes
2. 2

   Sear the pork: Add the cubed pork belly to the caramel. Stir well to coat each piece. Cook for about 5-7 minutes, stirring frequently, until the pork is lightly browned on all sides. This helps render some of the fat and adds flavor.

   ⏱️ 7 minutes
3. 3

   Add liquids and aromatics: Pour in the coconut water and fish sauce. Add the freshly ground black pepper. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.

   ⏱️ 5 minutes
4. 4

   Braise the pork: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour. Stir occasionally to prevent sticking and ensure even cooking. The pork should start to become tender.

   ⏱️ 1 hour
5. 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, covered, for another 30-45 minutes, or until the pork is very tender and the sauce has thickened to your desired consistency. The eggs will absorb the flavors of the braising liquid.

   ⏱️ 45 minutes
6. 6

   Adjust seasoning and serve: Taste the sauce and adjust seasoning if necessary with more fish sauce, a pinch of salt, or a touch more sugar if needed. If the sauce is too thick, add a splash of water. Serve hot, spooning the rich sauce over the pork and eggs, typically with steamed jasmine rice.

💡 Pro Tips

• ✓For a richer caramel, use dark brown sugar or add a tablespoon of water to the sugar as it melts to help prevent burning.
• ✓Ensure the pork belly has a good ratio of fat to meat for the most tender and flavorful result.
• ✓Don't rush the braising process; low and slow cooking is key to tender pork.
• ✓The eggs will turn a beautiful speckled brown color as they absorb the sauce.

🔄 Variations

• Use quail eggs instead of chicken eggs for a smaller, bite-sized treat.
• Add firm tofu cubes during the last 30 minutes of simmering for a vegetarian option or to stretch the dish.
• Include sliced daikon radish or carrots for added texture and sweetness.
• A small piece of rock sugar can be used in place of granulated sugar for a more authentic caramel flavor.

🥗 Nutrition

Per serving