Thịt Kho - Vietnamese Braised Pork with Eggs
Servings: 5 -6
- 2 lb pork belly cut into 1.5" cubes
- 8 hard-boiled eggs
- 6 oz coconut soda Rico brand. Coca Cola or 7 Up works in a pinch too.
- 3 tbsp fish sauce or soy sauce
- 2 tsp salt
- 1 yellow onion cut into large pieces (6-8 large chunks)
- 4 tbsp caramel color (nuoc mau) Depending on how dark your caramel sauce gets, you may not need to use all of it.
Cut the pork into smaller pieces. I like 1.5" cubes so it cooks slightly faster.
Bring 2-3 quarts of water boiling on high, or enough to fully submerge the pork.When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
Add the coconut soda, soy sauce, fish sauce and salt to the pot.
Fill up the pot until the water just covers the pork. Turn the heat to high.
When it hits a boil, drop the heat until you still see a slight boil, maybe about about 25% heat and let it simmer uncovered for about 1.5 to 2 hours. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. Leaving it slightly uncovered lets the liquid reduce so you get a nice concentrated sauce later.
Make the caramel color (nuoc mau) and add it to the pot.
Make the hard-boiled eggs: add your eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water then peel.
Add the peeled hard boiled eggs to the pot of pork in the last ~30-40 minutes of cooking. Add the onions at this time too. Eventually we want the liquid to reduce to about 1/3 of the original but you can do it based your own taste of the sauce and the tenderness of the pork.
Calories: 1128kcal | Carbohydrates: 16g | Protein: 28g | Fat: 105g | Saturated Fat: 38g | Cholesterol: 429mg | Sodium: 1941mg | Potassium: 500mg | Fiber: 1g | Sugar: 15g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg