Name: Thit Kho Tau (Vietnamese Caramelized Pork Belly and Eggs) Recipe
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Cuisine: Vietnamese
Ingredients: 2 lbs pork belly, washed and sliced into 2-inch pieces; 1 tablespoon salt (for parboil); 3 tablespoons sugar; 2 tablespoons salt (for marinade); 1 1/2 teaspoons pepper; 6 cloves garlic, sliced; 1 large shallot, minced; 4 large eggs; 5 cans Coco Rico soda (or similar coconut soda); 1/3 cup fish sauce

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Introduction

Thit Kho Tau is a classic Vietnamese dish featuring tender braised pork belly and eggs simmered in a rich, caramelized sauce. This comforting recipe is perfect for sharing with family over a bowl of steamed rice.

The dish shows a white round bowl filled with a rich brown sauce, containing several thick chunks of braised pork belly that have visible layers of reddish-brown meat and slightly lighter fat with a tender texture. Mixed among the pork pieces are four whole brown eggs with a smooth, shiny surface, and two halved eggs placed on top, revealing bright yellow yolks inside. The sauce pools around the ingredients, giving a glossy and savory look. In the background, a clear glass of water and a green plant in a white pot rest on a white marbled surface, with a pair of brown chopsticks lying to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs pork belly (washed and sliced into 2-inch pieces)
1 tablespoon salt (for parboil)
3 tablespoons sugar
2 tablespoons salt (for marinade)
1 1/2 teaspoons pepper
6 cloves garlic (sliced)
1 large shallot (minced)
4 large eggs
5 cans Coco Rico soda
1/3 cup fish sauce

Instructions

Step 1: Parboil the pork belly. In a large pot, add the pork belly and cover with water and 1 tablespoon of salt. Bring to a boil and boil for 2 minutes. Drain, rinse with cold water, and pat dry.
Step 2: Marinate the pork. In a large bowl, combine sugar, 2 tablespoons salt, pepper, sliced garlic, minced shallot, and pork belly. Mix thoroughly to coat and marinate for 30 minutes.
Step 3: Boil the eggs. Bring a large pot of water to a boil. Gently place eggs in and boil for 10 minutes. Remove and soak in ice water for 10 minutes. Peel and set aside.
Step 4: Cook the pork belly. Transfer the marinated pork with garlic and shallots to a medium pot. Add Coco Rico soda until it covers the pork by 1 inch. Bring to a boil on high heat, then reduce to medium, cover, and simmer for 1 1/2 hours.
Step 5: Add eggs and fish sauce. After simmering, add peeled eggs and fish sauce. Skim any scum from the surface, cover, and simmer another 1 1/2 hours until sauce is brown and pork is tender. Taste and adjust seasoning if needed.
Step 6: Serve immediately with steamed rice and enjoy your flavorful Thit Kho Tau.

Tips & Variations

For a deeper caramel flavor, use palm sugar instead of regular sugar.
You can substitute Coco Rico soda with other carbonated lemon-lime sodas if unavailable.
Use small shallots or substitute with finely chopped onions if needed.
Try adding black peppercorns whole for a subtle spiced note in the sauce.
Leftover Thit Kho Tau tastes even better the next day after flavors have melded.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain tenderness and prevent the sauce from burning. You can also freeze the dish for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A piece of braised pork belly is held by wooden chopsticks above a dish that contains more pork belly and a halved boiled egg. The pork belly piece shows three clear layers: a glossy, bright orange fat layer on top, a reddish-brown cooked meat layer in the middle, and a darker brown meat layer at the bottom. The background features a soft focus on green leaves, and the surface beneath the dish is a white marbled texture. The bowl holding the food is white with fine ridges and a slightly rounded edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork instead of pork belly?

Pork belly is preferred for its fat content and tenderness, but you can use pork shoulder for a leaner option. Keep in mind that cooking time may vary slightly.

Do I have to use Coco Rico soda in this recipe?

Coco Rico soda adds sweetness and a slight acidity that enhances the dish’s flavor. If you can’t find it, use another lemon-lime soda or replace it with water and a little extra sugar, though the flavor will differ slightly.