Thịt Kho - Vietnamese Braised Pork with Eggs

Method8 steps · about 2 hr 10 min

1. 1

   Step 1: Cut the pork (2 lb) into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.

   Uses 2 lb pork (I like 50% belly 50% shoulder)

   
2. 2

   Step 2: Bring 2-3 quarts of tap 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.

   Uses water · running water to rinse blanched pork and cool cooked eggs · Two pounds pork cut into approximately 1½-inch cubes

3. 3

   Step 3: Add the coconut soda (6), fish sauce (3 tbsp) and salt (2 tsp) to the pot, then add filtered water so it just about covers the pork.

   Uses 6 US fluid ounces coconut soda · 3 tbsp fish sauce · 2 tsp salt · water · Pork blanched one to two minutes, drained and rinsed

4. 4

   Step 4: Turn the heat to high. When boiling, lower heat to about 25% heat or until you still see a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce so you get a more concentrated sauce later.

   Braise Pork · 120 minUses Pork, coconut soda, fish sauce, salt and fresh filtered water brought to a boil

5. 5

   Step 5: Use ready Vietnamese caramel colour (nuoc mau), made beforehand using its separate recipe. Add up to 4 tbsp to the simmering pork, using less if the sauce is already dark enough.

   Uses Up to 4 tbsp ready Vietnamese caramel colour; use only as needed · The same ninety- to 120-minute simmer underway

   
6. 6

   Step 6: If using raw eggs, put all eight in a separate pot and cover with cold water by 1 inch. Bring to a boil over medium-high, remove from the heat and let stand 8 minutes. Cool under running water and peel. If your eight eggs are already hard-boiled and peeled, skip this boiling step.

   Eggs Rest Off Heat · 8 minUses eight raw eggs ONLY if not using already-hard-boiled eggs · cold water to cover raw eggs by one inch for boiling · running water to rinse blanched pork and cool cooked eggs

   
7. 7

   Step 7: During the LAST 30–40 minutes of the same 90–120 minute pork braise, add the eight peeled hard-boiled eggs and the onion chunks. Continue simmering with the pork; this is part of the existing total braising time.

   Uses 1 yellow onion (split into 8 large chunks) · The same simmer with about thirty to forty minutes remaining · Eight eggs boiled, cooled and peeled at step 6 OR eight ready-hard-boiled eggs if skipped

   
8. 8

   Step 8: When the pork is tender, the sauce should be reduced by roughly one-third, or to your preferred strength. Adjust with extra salt or fish sauce only as needed, or add a little extra water to thin it. Serve with cooked white rice if desired.

   Uses extra salt only to adjust finished braise · extra fish sauce only to adjust finished braise · extra water only to thin finished sauce if desired · optional cooked white rice for serving · Pork tender, with eggs and onion added during the same final braising period