Thịt Kho Trứng (Vietnamese Braised Pork Belly with Eggs)

Nothing reminds me more of childhood than Thịt Kho Trứng. It’s the one dish that I had no problems eating, unlike stuffed bitter melon soup.

Thit Kho Trung is a quintessential Vietnamese home-cooked dish that you probably won’t find in Vietnamese restaurants in the United States. The only way to enjoy it is to make it at home.

Here is an authentic Vietnamese recipe for Thit Kho Trung that is regularly on my family’s dinner rotation.

What is Thịt Kho Trứng?

Thịt Kho Trứng is a traditional Vietnamese dish of braised pork belly and hard-boiled eggs in a sweet and savory broth made with primarily fish sauce and coconut juice.

This dish is also known as Thịt Kho Tàu, which is what my family calls it when it comes with a lot of broth.

It’s Vietnamese comfort food with tender bite-sized pieces of pork belly, rich broth, and hard-boiled eggs. It’s traditionally served as a side dish to steamed white rice.

It’s not only a staple in everyday Vietnamese home cooking but also a must-have dish during the Vietnamese Lunar New Year (Tết) celebration.

What You Will Need

• Pork Belly: This dish is traditionally made with pork belly also known as Thịt Ba Chỉ or Thịt Ba Rọi in Vietnamese. Pork belly has three distinct layers: skin, meat, and fat. And it can get fatty. If you prefer a leaner cut, use pork shoulder (also known as pork butt). For a more flavorful dish, use bone-in pork belly. You can also use pork spare ribs.
• Eggs: You can use chicken eggs, duck eggs or quail eggs. I’m using chicken eggs in this recipe.
• Thick Soy Sauce: A bit of thick soy sauce is used to color the dish without being too overpowering. This is a quick substitute to the traditional Vietnamese method of caramelizing sugar.
• Fish Sauce: Fish sauce is the main seasoning ingredient that provides an umami saltiness. I’m using my favorite brand, Viet Huong 3 crabs.
• Salt: Just a bit of salt because too much of the salty fish sauce can be overwhelming.
• Sugar: I’m using granulated sugar here to balance out the saltiness.
• Ground Black Pepper: For the peppery aroma.
• Chicken Bouillon Powder or Mushroom Seasoning Powder: Also known as Hạt Nêm or Bột Nêm in Vietnamese, this is what’s needed to make the dish authentic that brings the taste to whole new level. In this recipe, I’m using chicken bouillon powder. If you don’t have bouillon powder, you can omit and adjust to taste with additional salt at the end.
• MSG: MSG, or monosodium glutamate, is a flavor enhancer that makes things taste so much better. If you are concerned about using MSG, simply omit and adjust to taste with additional salt at the end if needed.
• Aromatics: Garlic and shallots to add aroma. You can substitute shallots for a yellow onion.
• Water and coconut juice: For the braising liquid. One of the most popular alternatives to fresh coconut juice in the States is Coco rico coconut soda, which is what I’m using, in addition to water.
• Red Chilies and Green Onions: Optional for those who like a spicy kick and/or a beautiful refreshing green finish.

How to Make Thịt Kho Trứng

Step 1: Prepare Pork Belly

Using a sharp knife, slice the pork belly into equal bite-sized pieces, approximately 1-1/2 x 1 inch. Ensure each piece has a layer of skin, meat, and fat.

Pro tip: It’s easier to slice when the pork belly is partially frozen.

Place the cut pork belly in a large pot and add enough water to cover. Turn on the heat and bring it to a boil, which should take about 9 minutes.

As it boils, impurities will rise to the surface. Remove the pork belly from the water (keep the water for boiling the eggs – who wants to boil water again?) and rinse the pork in a colander until clear.

FAQs

I don’t have thick soy sauce. What can I use instead?

If you don’t have thick soy sauce, you can substitute it with dark soy sauce, using just a slightly larger amount. Alternatively, you can try the traditional Vietnamese method of caramelizing sugar.

To caramelize sugar, at the bottom of a medium pot (we will use this pot to braise as well), add about 2 tablespoons of water and sprinkle 2 tablespoons of granulated sugar over the water. Heat the sugar over medium-high heat until it melts and caramelizes to a dark amber color. Turn off heat then quickly add parboiled pork and all the marinade ingredients. Mix and let it marinate for a bit then braise.

The sugar is heated past the sweet stage so the sugar here will not add anymore sweetness to the dish.

I don’t have coconut soda. What can I use instead?

If you don’t have coconut soda, you can substitute it with fresh or bottled coconut juice, 7-up (yup, you read that correctly), or simply water. If using water, you’ll may need to add bit more sugar to accommodate the missing sweetness.

While we are here, check out my other version of this recipe using Coke soda!

Print