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Vietnamese braised pork and eggs (thit kho) in caramel sauce with halved eggs, chili and scallions in a dark bowl

Vietnamese Braised Pork and Eggs (Thit Kho)

A lean, high-protein version of Vietnamese thit kho: trimmed pork shoulder and eggs braised low in a caramel fish sauce until glossy and tender. One pot, mostly hands-off, and even better the next day.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 1.5 lb lean boneless pork shoulder trimmed, cut into 1-inch cubes (about 680 g)
  • 4 large eggs hard boiled and peeled
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar for the caramel
  • 1 tsp neutral oil
  • 2 shallots thinly sliced
  • 3 cloves garlic minced
  • 1 cup unsweetened coconut water or water plus a pinch of sugar
  • 0.5 cup water
  • 0.5 tsp ground black pepper
  • 1 red chili sliced, optional
  • 2 scallions sliced, for garnish

Method
 

  1. Hard boil the eggs: place them in a small pot, cover with water, bring to a boil, then cook 9 minutes. Transfer to ice water, peel, and set aside.
  2. Make the caramel. In a heavy pot or deep skillet, heat the oil and brown sugar over medium heat. Let it melt and bubble until it turns a dark amber, about 3 to 4 minutes. Watch it closely, it goes from amber to burnt in seconds.
  3. Add the pork and toss to coat in the caramel. Sear for 3 to 4 minutes until the edges take on color.
  4. Stir in the shallots, garlic, black pepper, and fish sauce. Cook 1 minute until fragrant.
  5. Pour in the coconut water and water, enough to almost cover the pork. Bring to a gentle simmer.
  6. Add the peeled eggs. Partially cover and simmer on low for 40 to 45 minutes, turning the eggs once so they color evenly, until the pork is tender and the sauce has reduced to a glossy coat.
  7. Uncover for the last 10 minutes to reduce the sauce. Taste and adjust with a little more fish sauce if needed. Top with sliced chili and scallions and serve over steamed rice.