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Authentic Thit Kho Tau (Vietnamese Braised Pork Belly and Eggs)

A classic Vietnamese comfort dish featuring tender pork belly and hard-boiled eggs slowly braised in a savory-sweet broth made from fresh coconut water, fish sauce, and caramelized sugar.

Prep 20 min Cook 90 min Total 2h 20m Level Intermediate

Serves 6

Ingredients

Pork and Eggs

2 lbs Skin-on pork belly — Cut into 1.5 to 2-inch chunks
6 whole Large eggs — Hard-boiled and peeled

Marinade & Aromatics

3 tablespoons Shallots — Finely minced
2 tablespoons Garlic — Finely minced
4 tablespoons High-quality fish sauce — Divided (3 tbsp for marinade, 1 tbsp for finishing)
1 tablespoon Granulated sugar — For marinade
1 teaspoon Black pepper — Freshly cracked
1 teaspoon Chicken bouillon powder (optional) — Optional, for depth

Braising Liquid & Caramel

3 tablespoons Granulated sugar — For making the caramel sauce (Nuoc Mau)
1 tablespoon Cooking oil — Neutral oil like canola
3 cups Fresh coconut water — 100% pure coconut water (not coconut milk)
1 cup Water — Plus more if needed to submerge meat

Instructions

Blanch the pork belly chunks in a pot of boiling salted water for 3-5 minutes to remove impurities. Drain, rinse under cold water, and pat completely dry.
~10 min
Blanching ensures a clear, clean braising broth later.
In a large bowl, toss the dried pork belly with minced shallots, minced garlic, 3 tablespoons of fish sauce, 1 tablespoon of sugar, black pepper, and chicken bouillon (if using). Let marinate for at least 30 minutes at room temperature, or overnight in the fridge.
~30 min
If marinating overnight in the fridge, bring the pork back to room temperature before cooking.
In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of oil and 3 tablespoons of sugar over medium heat to make the caramel sauce (Nuoc Mau). Stir constantly until the sugar melts and turns a deep reddish-brown or mahogany color. Be careful not to burn it.
~5 min
The color changes from amber to dark mahogany very quickly. Have your pork ready to add immediately to stop the caramelization process.
Immediately add the marinated pork belly to the pot with the caramel sauce. Stir well to coat the pork evenly in the caramel. Cook for 5-7 minutes until the pork is lightly seared and the fat begins to render slightly.
~7 min
Stand back slightly when adding the pork, as the moisture will cause the hot caramel to sputter.
Pour the coconut water and regular water into the pot. The liquid should just cover the pork. Bring to a vigorous boil, then immediately lower the heat to a gentle simmer. Skim any scum or excess fat that rises to the surface.
~10 min
Skimming is crucial for a beautiful, clear broth.
Cover the pot partially with a lid and simmer gently for 45 minutes, occasionally skimming off excess fat.
~45 min
Cooking slowly at a gentle simmer prevents the meat from becoming tough and stringy.
Add the peeled, hard-boiled eggs to the pot. Press them gently into the braising liquid. Continue to simmer partially covered for another 30-40 minutes, until the pork is fork-tender and the eggs have absorbed a beautiful brown color.
~40 min
Adding the eggs too early can make them rubbery. The last 30-40 minutes is perfect for infusing flavor.
Taste the broth and adjust the seasoning. Add the remaining 1 tablespoon of fish sauce if needed. The broth should be a harmonious balance of sweet and savory. Turn off the heat.
~3 min
If the broth is too sweet, add a splash more fish sauce. If too salty, add a splash of water.

Nutrition

780

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1250

Sodium (mg)

260

Cholesterol (mg)

Equipment

Medium-large heavy-bottomed pot or Dutch oven
Cutting board
Chef's knife
Medium saucepan (for eggs)

Tips & Storage

Serve hot with steamed jasmine rice. The rice is essential for soaking up the delicious sweet-savory broth.
Pickled bean sprouts or pickled mustard greens (dua cai chua) are traditional accompaniments that cut through the richness of the pork belly.
Do not use canned coconut milk! You need clear coconut water for this recipe.
Thit Kho Tau tastes even better the next day as the flavors continue to meld and the meat becomes even softer.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The fat will solidify on top when cold, making it easy to remove if you prefer a leaner dish before reheating on the stove or in the microwave.