This thịt kho recipe is a braise so the meat is going to be reeeeally tender. You can use country style pork ribs but get the one with bones if you can find it. You can also use pork belly for this for a fattier broth. For me, there’s no point in eating chewy pork skin, but the fattier broth is nice.
What you need:
-2.2 lbs. (1 kg) of country style pork ribs (or shoulder)
-6 chicken eggs
-1/2 (6 oz.) can coconut soda
-1.5 tablespoons soy sauce
-1.5 tablespoons fish sauce
-2 teaspoons salt
-4 tablespoons sugar for the nuoc mau (caramel). This is to add color and a hint of sweetness. Depending on how dark your caramel sauce gets, you may not need to add all of it to the pot. If you don’t want to make the nuoc mau, you can replace the soy sauce in the recipe with dark soy sauce for color.
I have tried adding slices of yellow onion and garlic too. It adds another complementary layer of flavor. A note on the seasoning for this thịt kho recipe: you can tinker with the soy sauce, fish sauce, and salt after the liquid has finished reducing also, to fit your taste. Do this by aiming to slightly under-season before boiling the pork, then adding more after the liquid reduices.
Approximate prep time: 5 minutes
Approximate cook time: 2 hours 10 minutes
After the pot of water is at a boil, add the pork for about 1-2 minutes to rid it of impurities. We’re not trying to cook it all the way through here. Then, pour out the water and rinse the pork and pot under running water. Use your hands! Drain the water.
When there are about 30-60 minutes left on the timer, add the eggs. Eventually we want the liquid to reduce to half of the original. So when the timer shows 15 minutes left and you have too much liquid, turn the heat up to evaporate the water faster. If you don’t want to overcook the other ingredients, reduce the liquid in another pot.
When I was a kid, I enjoyed this by mashing up the yolk and mix it with the rice, then adding some broth. Well…nothing has changed except I’ve stepped up my game with freshly ground pepper on top. Oh and some dua chua on the side too.