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.
Equipment
- Medium-large heavy-bottomed pot or Dutch oven
- Cutting board
- Chef's knife
- Medium saucepan (for eggs)
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
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 (opt.) | 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 minBlanching 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 minIf 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 minThe 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 minStand 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 minSkimming 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 minCooking 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 minAdding 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 minIf the broth is too sweet, add a splash more fish sauce. If too salty, add a splash of water.
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.