How to Make: Braised Pork Belly and Eggs / Thit Kho Tau

pork belly

🥗Healthier: lean pork

💰Cheaper: pork shoulder

Lean pork reduces fat content while still being flavorful.

coconut water

🥗Healthier: low-sodium chicken broth

💰Cheaper: water with a pinch of salt

Broth adds flavor without the sweetness of coconut water.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted soy sauce

Soy sauce provides umami flavor for those avoiding fish.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with a unique flavor.

Wash your hands before starting.

Prepare 4 lbs of thick skin-on pork belly by par boiling it in salted water for about 10 minutes to reduce the porky odor.

Drain and rinse the pork belly with cold tap water to make it easier to handle.

Cut the pork belly in half lengthwise, then into big 1.5 to 2-inch cubes, roughly matching the size of hard-boiled eggs.

Place the pork belly cubes in a mixing bowl and marinate with 1 tablespoon minced shallots, 1 tablespoon minced garlic, and half of the sliced Thai chilies.

Season the marinade with 2 tablespoons fish sauce, 1 tablespoon chicken bouillon, 1 tablespoon sugar, salt, and pepper, then mix well and let it marinate in the fridge for at least half an hour.

In a big pot over medium-low heat, make the Nook Mau (Vietnamese caramel) by slowly melting 1/4 cup of sugar, stirring occasionally to prevent burning, until it turns dark amber in color (about 5-7 minutes).

Add a splash of oil to the caramel to loosen it up, then add the marinated pork belly and all the marinade.

Turn the heat up to medium-high and brown the pork belly for a few minutes.

Add 1/4 cup fish sauce and a 12 oz can of Coco Rico (or coconut water) to the pot, then add enough water to mostly cover the pork.

Add the remaining sliced Thai chilies and a generous amount of ground black pepper, mix well, and bring to a boil while skimming off impurities.

Reduce the heat to low, cover with a slight crack, and let it simmer for about 60 to 75 minutes until the pork belly is mostly tender.

While the pork is simmering, prepare the eggs by adding a dozen eggs to a pot of room temperature water, bringing it to a boil, and cooking for 10 to 12 minutes.

After cooking, submerge the eggs in cold tap water for a couple of minutes, then tap and roll the eggs to crack the shells, and rinse them to remove any remaining shell.

(Optional) For an extra touch, deep fry the hard-boiled eggs: heat a couple of cups of neutral oil in a small pot to about 350°F, then fry the eggs for about a minute until the whites blister and turn golden, then drain on paper towels.

After the pork has simmered for about an hour, add the eggs to the pot and let it continue to simmer for another 10 to 15 minutes, making any final seasoning adjustments as needed.

Serve the dish with white jasmine rice, packing some rice into a bowl and ladling the pork belly and eggs over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens