Thịt Kho Trứng
Thịt kho trứng is one of the staple dishes of Tết, the Vietnamese Lunar New Year, precisely because it keeps well for days and gets better with each reheating. In southern families, a big pot of it is cooked days ahead of the holiday, so that meals during the first days of the new year don't require cooking — a practical tradition, but also a sign of abundance at the holiday table. Sugar caramel (nước màu) is the backbone technique of Vietnamese braising, used in dozens of similar dishes, not just this one. What sets this dish apart is the coconut water, which replaces plain water and adds a subtle natural sweetness without overpowering the fish sauce. The large pork belly chunks, braised for a long time, turn tender and translucent, while the eggs, added only toward the end, stay firm but soak up the flavor of the whole pot.
The sugar caramel is made separately, cooked to a deep amber
Gives the dish its signature reddish-brown color without adding excess sweetness
It simmers in coconut water, not plain water
Brings a subtle natural sweetness that blends with the fish sauce
The boiled eggs go in only during the last stretch of braising
They soak up the sauce's flavor without turning rubbery
It gets better the next day, reheated
The sauce thickens and the flavors settle in overnight
Ingredients 4 servings
- 600g pork belly, cut into large chunks
- 6 hard-boiled eggs, peeled
- 3 shallots, minced
- 3 garlic cloves, minced
- 3 tbsp sugar, for the caramel
- 4 tbsp fish sauce
- 500ml coconut water
- 1 tsp black pepper
- Scallions, sliced, for garnish
- Steamed rice, for serving
How to make it
- 1MAKE THE CARAMEL: melt the sugar in a pot over medium heat, without stirring, until it turns a deep amber.
- 2SEAR THE PORK: immediately add the pork belly chunks to the caramel, stir to coat, sear for a few minutes until browned.
- 3ADD THE AROMATICS: add the shallot and garlic, sauté until fragrant.
- 4BRAISE: pour in the coconut water and fish sauce, bring to a boil, then cover and simmer on low for 1-1.5 hours, until the pork is tender.
- 5ADD THE EGGS: add the peeled boiled eggs in the last 20-30 minutes, so they pick up the sauce's flavor.
- 6REDUCE THE SAUCE: uncover toward the end and let the sauce reduce until glossy and thick.
- 7SERVE: sprinkle with black pepper and scallions, serve hot over rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
