VietnameseLunch

Recipe Story

origins & traditions

This traditional Vietnamese dish, known as Thit Kho Trung, is a beloved comfort food that showcases the art of Vietnamese braising. Succulent pork belly is slowly simmered in a luscious caramel sauce made from coconut water, fish sauce, and aromatic spices until melt-in-your-mouth tender. Hard-boiled eggs absorb the sweet-savory sauce, becoming deeply flavorful. The cooking process is simple yet produces complex layers of taste that make this one-pot wonder a staple in Vietnamese households. Traditionally served over steamed white rice, this dish offers a satisfying meal that balances protein, rich flavors, and cultural authenticity. The caramelization technique creates a beautiful amber color and depth of flavor that defines Vietnamese home cooking. Perfect for meal prep, the flavors develop even more after resting, making leftovers incredibly delicious.

Instructions

step by step

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Cut pork belly into 1.5-inch cubes, pat dry with paper towels and set aside.
In a large pot or Dutch oven, add sugar and 2 tablespoons water over medium heat. Cook without stirring until sugar melts and turns deep amber, about 8-10 minutes. Watch carefully to prevent burning.
Carefully add pork belly pieces to the caramel (it will bubble vigorously). Stir to coat all pieces evenly with caramel.
Add minced garlic, ginger, sliced onions, and black pepper. Stir-fry for 2-3 minutes until fragrant.
Pour in coconut water and fish sauce. Add bay leaves. Bring to a boil, then reduce heat to low.
Cover and simmer for 45 minutes, stirring occasionally.
While pork cooks, hard-boil the eggs: place eggs in cold water, bring to boil, then simmer 9 minutes. Transfer to ice bath, peel when cool.
After 45 minutes, add peeled hard-boiled eggs to the pot, nestling them into the sauce.
Continue simmering uncovered for 20-25 minutes until pork is very tender and sauce has reduced and thickened to a glaze-like consistency.
Taste and adjust seasoning with additional fish sauce if needed.
Garnish with sliced green onions and fresh cilantro.
Serve hot over steamed white rice with the caramel sauce spooned over top.

Vietnamese Caramelized Pork and Eggs

4.8 (29)

A classic Vietnamese one-pot dish featuring tender pork belly braised in rich caramel sauce with hard-boiled eggs, creating a perfect balance of sweet and savory flavors ideal for lunch.

medium

1h 35m

4 servings

Ingredients

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Main Ingredients

800 grams pork-chops, pork belly, cut into 1.5-inch cubes
6 pieces eggs, hard-boiled and peeled

Braising Liquid

2 cups coconut, young coconut water

Sauce

4 tablespoons fish-sauce
3 tablespoons honey, for caramel

Aromatics

6 cloves garlic, minced
2 teaspoons ginger, fresh, minced
1 pieces onions, medium, thinly sliced

Seasonings

1 teaspoons black-pepper, freshly ground
2 pieces bay-leaves

Garnish

3 tablespoons cilantro, fresh, chopped for garnish (optional)

Serving

3 cups rice-white, steamed, for serving

Chef Tips

expert advice

•For best results, use pork belly with good marbling - the fat renders during cooking and creates richness.

•Do not stir the caramelizing sugar too much or it will crystallize.

•If the sauce becomes too thick during cooking, add a bit more coconut water.

•Young coconut water works best for authentic flavor but regular coconut water is acceptable.

•This dish tastes even better the next day as flavors meld.

•For a less sweet version, reduce sugar slightly.

•Make small slits in the eggs before adding to help them absorb more flavor.

•Some Vietnamese cooks add a splash of soy sauce for deeper color.

•Traditionally served with pickled vegetables or steamed greens to balance the richness.

Vietnamese

👍 Beginner Friendly

1h 15measy