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Thit Kho Tau (Vietnamese Caramelized Pork Belly and Eggs) Recipe

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★★★★★

4.6 from 149 reviews

Thit Kho Tau is a traditional Vietnamese caramelized pork belly and eggs dish slow-simmered in a savory and sweet coconut soda sauce. This classic comfort food features tender pork belly with rich flavors, complemented by hard-boiled eggs that soak up the delicious braising liquid, making for a hearty and satisfying meal that’s perfect served with steamed rice.

Ingredients

Scale

Pork and Marinade

  • 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

Other Ingredients

  • 4 large eggs
  • 5 cans Coco Rico soda (or similar coconut soda)
  • 1/3 cup fish sauce

Instructions

  1. Parboil the Pork Belly: In a large pot, add the pork belly pieces and cover them with water along with 1 tablespoon of salt. Bring the water to a boil and cook the pork belly for 2 minutes. Then, drain and rinse the pork with cold water before patting dry. This step helps remove impurities and prepares the pork for marinating.
  2. Marinate the Pork Belly: In a large bowl, combine the sugar, 2 tablespoons of salt, pepper, sliced garlic, minced shallot, and the pork belly pieces. Mix thoroughly to coat all the pork evenly and let it marinate for 30 minutes. This allows the meat to absorb the seasoning and aromatic flavors.
  3. Boil the Eggs: Bring a large pot of water to a boil. Gently place the eggs into the boiling water and cook for 10 minutes to make hard-boiled eggs. Once cooked, remove the eggs and immediately place them in ice water for 10 minutes to cool, which makes peeling easier. Peel the eggs and set them aside.
  4. Cook the Pork Belly: Transfer the marinated pork belly, including the garlic and shallots, into a medium-sized pot. Pour in the coconut soda until it covers the pork by approximately 1 inch. Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer gently for 1 1/2 hours. This slow simmer breaks down the pork to tender perfection and infuses it with a sweet and savory flavor.
  5. Add the Eggs and Fish Sauce: After the initial 1 1/2 hours of simmering, add the peeled hard-boiled eggs and 1/3 cup fish sauce to the pot. Skim off any scum or impurities that rise to the surface. Cover the pot again and continue simmering for another 1 1/2 hours until the sauce thickens, turns a rich brown color, and the pork is tender. Taste and adjust seasoning by adding more fish sauce or salt if needed.
  6. Serve: Serve the Thit Kho Tau hot and fresh, accompanied by steamed white rice. Enjoy the tender pork belly and flavorful eggs soaked in the luscious caramelized sauce.

Notes

  • Using pork belly with a good balance of fat and meat results in the best texture and flavor for this dish.
  • If Coco Rico soda is unavailable, another coconut soda or a mixture of coconut water and sugar can be used as a substitute.
  • Cooking times may vary slightly depending on stove and pot size; simmer gently to avoid burning or drying out the pork.
  • The dish tastes even better if made a day ahead, allowing the flavors to meld further.
  • Serve with steamed jasmine rice and pickled vegetables for a full traditional experience.

Keywords: Thit Kho Tau, Vietnamese caramelized pork belly, Vietnamese braised pork, pork belly recipe, coconut soda pork, traditional Vietnamese dishes

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