Pork belly is slow-cooked until it’s super tender, and the flavors of brown sugar, fish sauce, and soy sauce make it so delicious. The special touch comes from coconut soda like Coco Rico. It adds a little sweetness and fizz that makes the dish even better. Every time I make it, people love it. This dish is great for a big celebration or a quiet evening with family.
From my own cooking experience, I know that making Thịt kho takes time and patience. It’s all about letting the pork belly slowly cook in that rich braising liquid. The coconut water and fish sauce mix together to give the pork a deep, savory flavor. I’ve learned that adding hard boiled eggs makes the dish even tastier, and soft boiled eggs work too. They soak up the flavors and give the dish a perfect balance. One thing I’ve found is that cooking Thịt kho is more than just following a recipe. It’s about the memories you create and the joy of sharing it with loved ones. Serve it over steamed white rice, and you’ll have a meal that feels like a hug. Trust me, your family will love it!
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What is Thịt Kho?
Thịt kho is a Vietnamese dish that is a favorite during Tết, the Lunar New Year. It’s also a popular comfort food for everyday meals. This dish is made with pork, slow-cooked in a caramelized sauce made with fish sauce and coconut soda. The pork becomes tender and soaks up the rich flavors. Some people add hard boiled eggs to the dish.
This makes it even more tasty. Thịt kho comes from South Vietnam and is now a common home cooked meal. It’s served with rice and makes a full meal. I remember making this dish for my family and seeing how much they loved it. It’s more than just food; it’s about sharing a warm meal with people you care about.
What Pork to Use for Thịt Kho?
I recommend using pork belly. It has the right fattiness and a buttery flavor that makes the dish rich and tender. The combination of fat and meat in pork belly gives the best result. Use a 1:3 ratio of fat to meat. The thicker slices of pork belly will cook slowly. This lets the flavors develop fully. If you prefer a leaner cut, go for pork shoulder.
It works better with a 1:4 ratio of fat to meat. Pork shoulder has some fat around the meat but is leaner than pork belly. If you want chunks, ask the butcher for the least amount of fat. Both cuts give great results when cooked low and slow. The key is to balance the fat and meat to get that tender and juicy bite. I’ve tried both cuts and love how each brings something special to the dish.
Do I really need to blanch the pork first? Can I just throw everything into the pot?
I always recommend blanching the pork first. It may seem like an extra step, but it’s worth it. Blanching helps remove the blood and any impurities. These can cause a funky smell in the dish. By rinsing the pork with hot water, you get rid of these. The skimmer works great for removing them from the surface. Doing this makes the final dish cleaner and tastier.
It also improves the flavor and texture of the meat. While it’s tempting to throw everything into the pot, skipping this step can lead to a less-than-perfect dish. From my experience, the extra time you spend on blanching is well worth it. The final result will be savory, and the pork will taste so much better!
What are we using coconut soda?
Coconut soda adds a unique flavor and sweetness to the dish. The carbonation in soda helps tenderize the meat and makes it softer. It gives a slight coconut flavor, which blends perfectly with the rich, savory broth.
I like using coconut soda instead of coconut water because it adds a little more sweetness and fizz. This helps tenderize the pork even more. The soda also gives the sauce a deeper flavor. It works great with soy sauce, fish sauce, and sugar.
The result is a perfect balance of sweetness and savory that makes the dish taste amazing. I always add coconut soda to my Thịt Kho for that special touch.
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Ingredients for Vietnamese Braised Pork (Thịt Kho)
To make Thịt Kho, you need the right mix of ingredients. Here’s what you’ll need:
- Pork belly or pork shoulder: I suggest pork belly for its rich, savory flavor and tender texture. The fat keeps the pork juicy and adds great depth. You can also use pork shoulder for a leaner cut, which will still taste great.
- Shallots and garlic: These add a wonderful fragrance and boost the taste. I love using shallots for sweetness and garlic for a savory punch.
- Fish sauce and dark soy sauce: These are crucial for making that deep umami flavor. Fish sauce or eel sauce is key in authentic Vietnamese dishes. It’s what gives Thịt Kho that savory richness.
- Coconut water: I use coconut water for its natural sweetness. It makes the braising liquid smooth and light.
- Brown sugar or regular sugar: This helps with caramelization. It gives the pork a golden-brown color and adds a sweet layer to the dish.
- Coconut soda (like Coco Rico): I add a little coconut soda to give the dish a fizzy sweetness. It also helps tenderize the pork and makes it juicy.
- Quail eggs or hard boiled eggs: These eggs soak up the savory broth and add a nice texture and flavor to the dish.
- Water: Finally, you’ll need water for the braising liquid. You can use more coconut water if you want a stronger coconut taste.
When you combine these ingredients, they bring out the perfect balance of richness, depth, and savory flavors. I’ve made Vietnamese Braised Pork Belly with Eggs many times, and it’s always a hit. The slow braising process lets the flavors mix together and makes each bite tender and juicy.
Which cut of pork should you use for thit kho?
Choosing the right cut of pork is key to getting the best result. The best cut is usually pork belly. It has the right amount of fat, which makes the meat tender and juicy.
Pork belly is the traditional choice and gives that rich, melt-in-your-mouth texture. If you want a leaner cut, you can use pork shoulder or pork butt. These cuts have less fat, but they still make the dish taste great.
I’ve tried both cuts, but I prefer pork belly for the extra juicy bite. The key is finding the right balance between fat and meat to make the dish tender and flavorful.
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Substitutions and Variations
If you’re missing some of the ingredients for Vietnamese Braised Pork Belly, don’t worry! There are easy substitutions you can use without losing the flavor. For example, if you can’t find fresh coconut water, you can use bottled coconut water or coconut juice as a substitute.
When I first started making, I didn’t have Coco Rico or Rico coconut soda, so I used 7-Up instead. It worked surprisingly well! If you prefer a leaner cut of pork, you can go with pork shoulder instead of pork belly.
It still gives a great flavor but with less fat. I also like to use quail eggs, but hard-boiled eggs work just as well if that’s what you have on hand. If you run out of fish sauce, try soy sauce instead. Just be sure to add a little extra salt to balance the flavor. I’ve used vinegar and oyster sauce before when I didn’t have all the ingredients, and it added the perfect savory touch.
You can always get creative with shallots, yellow onion, and scallions to bring in that extra Vietnamese taste. Trust me, you can make Thịt Kho your own, and it’ll still taste amazing!
How to Make Vietnamese Braised Pork Belly with Eggs
Step 1: How to Cook Eggs for Thịt Kho
Hard Boiled Eggs for Thịt Kho
I start by boiling the eggs for about 8 minutes. Then I move them right into an ice water bath to cool. Once they’re cold, I peel them and set them aside. These eggs soak up the pork’s rich flavor during braising. My kids love them just as much as the pork!
Deep Fried Eggs for Thịt Kho
Sometimes, I like to change it up. I deep fry the boiled eggs until they turn golden brown, wrinkly, and a little crispy. It gives the dish a nice crunch and looks great on the plate. My nephew once called them “crispy clouds”—and he’s not wrong!
Ramen Eggs for Thịt Kho
If you like a gooey middle, try using ramen eggs. Just cook the eggs for about 6 minutes, chill, peel, and braise them later in the braising liquid. I usually pop them into a ziploc bag or sealable container with some sauce so the yolky center soaks up all the flavor.
Step 2: Parboil the Pork
Use pork belly and cut it into 2.5 – 3 cm pieces. I fill a pot with cold water, drop the pork in, and boil it on medium high heat for 3–5 minutes. This helps remove the scum and impurities. Then I strain and rinse it well. This keeps the final sauce clean and tasty. My mom always said this step makes all the difference—and she was right.
Step 3: Braise the Pork
I mix a marinade using minced garlic, shallot, bouillon powder, ground pepper, and fish sauce. Let the pork marinate for at least 1 hour—but it’s even better overnight in the fridge.
Then I heat a heavy-bottomed saucepan with vegetable oil, and sauté some fresh garlic and shallots until they’re fragrant. Add the pork, pour in enough water to barely cover it, and add nước hàng (that’s a sweet, deep braising caramel sauce). Simmer on medium low heat, with the lid off.
Let it simmer slowly until the pork turns soft and tender. The sauce level should drop down and become thick, maybe even slightly dry. That’s when I know it’s ready.
I always do a quick taste test, like my dad used to, and if needed, I’ll adjust with more fish sauce or sugar. You can also add Coco Rico, sliced chili peppers, or sliced green onions for extra kick.
If the sauce thickens too much, just add water. Got excess fat floating? Just discard it. I like to sear the sides of the pork before serving—it locks in the taste and makes it look even better. Served over hot rice, it’s pure comfort.
How to Adjust Thịt Kho to Your Liking
It’s all about getting the right balance between sweet and savory. If the dish turns out too sweet, just cut back on the sugar. Another option I’ve tried is swapping in coconut soda instead. It’s a great way to get a more gentle sweetness, which works perfectly without overpowering the other flavors.
Sauce
To boost the umami flavor, add fish sauce. If it ends up too salty, simply pour in more water or coconut water. This will help reduce the saltiness. From my own cooking experience, I’ve learned that it’s all about adjusting the salt to suit your taste. Sometimes, I’ll even add a bit of plain salt and chicken bouillon for extra richness. If your broth feels too thin, just combine the sauce and leave it to cook uncovered. This lets it reduce and caramelize, giving you that thicker, flavorful sauce you want.
Saltiness
If it’s still not quite there, try adding a pinch of mushroom seasoning. It can really take the flavor up a notch. As you cook, always remember to taste test and adjust. If you find it too salty, simply add a little more water to fix it.
Sweetness
If you’re still not happy with the taste, keep braising the pork. It’ll allow all the flavors to come together, and you’ll end up with the perfect balance that suits your taste!
Expert Tips for Success
✔️ Choose the right cut: Use a well-marbled cut of pork, like pork belly or pork shoulder. These cuts have the perfect meat-to-fat ratio, which keeps the pork tender and juicy.
✔️Marinate for flavor: Always marinate the pork for at least 20 minutes to let the seasoning soak in.
✔️Give space to sear: Don’t overcrowd the pan. Let each piece of pork sear properly. This locks in the juices and gives the pork that rich savory caramel flavor.
✔️Cook low and slow: After browning, cook the pork low and slow to get the best flavor. Simmer for 10 minutes to keep the meat tender and prevent it from drying out.
✔️Use high-quality fish sauce: I always add high-quality fish sauce. It adds depth to the flavor and is my classic choice.
✔️Let it sit overnight: If possible, let the dish sit overnight. This makes the pork even more tender the next day, and the leftovers taste just as amazing!
Leftover Storage & Reheating
- Store leftovers properly: Put your leftovers in an airtight container in the fridge. The fat will solidify as it cools, adding extra richness when reheated.
- Reheat on the stove: To keep the pork tender, heat it in a small pot on the stove over low to medium heat. This prevents the meat from drying out.
- Quick microwave option: If you’re short on time, place the pork in a microwave-safe bowl, cover it, and heat it in 2-minute intervals. Stir between each interval for even heating.
- Freezing for longer storage: Store leftovers in the freezer for up to 3 months. When ready to eat, defrost in the fridge overnight or use the microwave in short bursts to heat.
- Reheat eggs separately: If your Thịt Kho has eggs, reheat them separately to avoid the egg exploding in the microwave.
- Flavor stays the same: Even the next day, your leftovers will still be tender and full of great flavor.
Soups To Serve With Thịt Kho
A typical Vietnamese meal at home usually has a meat dish, a light soup or canh, and rice.
Here are some Vietnamese soups that go great with thịt kho!
- Winter Melon Soup (Canh Bí Sườn)
- Tomato Egg Soup (Canh Cà Chua Trứng)
- Opo Squash Soup
- Macaroni Soup (Súp Nui)
How long do you braise thit kho?
The braise time for thịt kho depends on how thick you cut your pork belly. I usually cut mine 1 inch thick, but if yours are thinner, you can reduce the braise time. If it’s thicker, you’ll need to increase the time.
The best way to know if it’s done is to try it. I always take a small piece and check if it’s tender. If it’s not, I let it cook a little longer. Just adjust the cook time based on how the pork feels. It’s easy once you get the hang of it. I’ve done this many times, and it’s always about making sure the pork is juicy and fork-tender.
Vietnamese Braised Pork with Eggs (Thịt Kho)
Description
This recipe is naturally gluten-free, can easily be adjusted to be keto-friendly, and suits those on low-carb or Whole30 diets. Plus, I include tips to help you make this dish quickly and easily (under 1 hour), or if you want to stick to the more traditional slow-braised method that my family treasures during the holidays.
Give this Pinterest-worthy Vietnamese pork and egg stew a try—it’s a dish that truly captures the warmth and heart of Vietnamese family cooking. 💛
Ingredients
Optional Garnish
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 529kcal
- % Daily Value *
- Total Fat 41g64%
- Saturated Fat 14g70%
- Cholesterol 269mg90%
- Sodium 810mg34%
- Potassium 318mg10%
- Total Carbohydrate 12g4%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 29g58%
- Vitamin A 136 IU
- Vitamin C 2 mg
- Calcium 32 mg
- Iron 1 mg
- Vitamin D 15 IU
- Niacin 5 mg
- Folate 15 mcg
- Phosphorus 180 mg
- Selenium 18 mcg
- Molybdenum 2 mcg
- Chloride 300 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose the right pork belly: Look for pork belly that has a good mix of fat and meat. This balance makes your dish tender and juicy after slow cooking. I always pick the fattier cuts because they add extra flavor and richness.
- Coconut water adds magic: Replacing plain water with coconut water naturally sweetens and enriches the broth. My family swears by this tip for that authentic Thịt Kho taste.
- Caramelize the sugar carefully: Melt the sugar slowly to a deep amber without burning it. This caramel layer is essential—it gives you that classic sweet-savory taste and the beautiful dark glaze you want.
- Egg prep: Boil your eggs ahead of time and peel them gently. Add the eggs halfway through cooking so they soak up the sauce but stay intact. This step always makes a big difference.
- Adjust salt and spice gradually: Since fish sauce is quite salty, taste as you go. If you like a little heat, fresh chili slices are perfect. Add a bit at a time to suit your spice preference.
- Serve with steamed jasmine rice: The rich pork and sauce go perfectly with simple jasmine rice. It balances the flavors in every bite.
