THIT KHO TRUNG – Vietnamese Braised Pork with Eggs
THIT KHO TRUNG –Vietnamese Braised Pork with Eggs
Servings 6 people
- Cutting Board
- Big bowl
- Casserole dish
- Measuring spoon
- Measuring cup
Making Caramel Colour
- 1 glove garlic minced
- 1 glove small red onion minced
- 15 gram sugar
Cooking Vietnamese Braised Pork with Eggs
- 1 kg pork belly or boneless pork leg cut into 1.5 inch (4cm) cubes
- 8-10 hard-boiled eggs peeled
- 1 can roasted coconut juice 350 ml – FOCO brand
- 50 ml fish sauce CHINSU brand
- 4-6 litter water
- ground black pepper to taste
Instructions for cooking Vietnamese Braised Pork with Eggs:
- Cut the pork into smaller pieces. We prefer 1.5"(4cm) cubes so it cooks slightly faster.
- Bring 2-3 quarts of water boiling on high, orenough to fully submerge the pork. When the water's boiling, add the pork for1-2 minutes just to clean it. Drain then rinse the pork under running wateruntil the water is clear.
- Make the caramel colour in a pot.
- Constantly stir the sugar so it heats evenly. It will begin to clump.
- It will start to take the colour of caramel, but we want it a bit darker. When it gets darker than caramel and just starts to smoke, you are done.
- Add sugar (15 grams) and oil (1 tbsp) to the panwith on 50% heat. 50% is low enough to control the process, but we will jump tothe caramel stage of sugar quickly, so don’t take your eyes off the pan.
- Add mince garlic and small red onion in to the camamel colour.
- Add the pork the coconut juice, fish sauce to the pot
- Fill up the pot until the water just covers the pork. Turn the heat to high.
- Heat and let it simmer uncovered for about 1.5 to 2 hours. Check and stir the pot every 15 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 hard-boiled eggs: add to a pot andcover 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 in water then peel. Add thehard-boiled eggs to the pot of pork in the last ~30-40 minutes of cooking.
- When there are about 30 minutes left on the timer add the eggs. Eventually we want the liquid to reduce to about 1/3 or1/4 of the original.
Check occasionally while the pork is simmering that the liquid doesn’t evaporate too much. Add water a little at a time if sauce seems to be drying out but the meat is still not softed.