Thịt kho trung is tender pork belly and hard boiled eggs braised in a caramel sauce. This dish is traditionally served during Tết (Vietnamese Lunar New Year), but it’s also commonly enjoyed during a weeknight dinner. Super simple, super delicious.
Tết Traditions
Earlier last week, I asked my parents and aunties for the symbolism behind eating thịt kho on Tết, and I’m more confused than ever. LOL. If any of you know the true meaning behind why thịt kho is served during Tết, please comment below!
From the conversations with family and online research, I arrived at the conclusion that most of the food served on Tết is made ahead of time. Families in Vietnam spend 1-2 weeks preparing the food and cleaning their homes, so that they can fully relax on the day of Tết and the week that follows. There is a superstitious belief that the activities you do on Tết will set the tone for the rest of your year. Many people prepare ahead of time, so that they can enjoy Tết with family and spend the day participating in activities that bring good fortune.
The Convienence of Thịt Kho
In Vietnam, all shops are closed and Tết is celebrated for days on end. The foods prepared are items that hold well over time and taste delicious as “leftovers”. Thịt kho is a rich dish that gets tastier with each passing day. Every time it is reheated, the meat gets more tender and the eggs absorb more of the caramel sauce. By the 3rd or 4th day, the sauce itself is like a salty reduction sauce and is extremely tasty.
Braised Pork Belly for Weeknight Dinners
Growing up, my mom would make a pot of thịt kho trung every two weeks. It’s so delicious that my family would eat it for dinner 3-4 days in a row with no complaints. This is a common Vietnamese dish, but you’ll find variations amongst different families. Over the years, my mom would tweak the quantities to make each family member happy. Fattier pieces of pork belly for my brother and more hard boiled eggs for me. Sometimes, she would even throw pieces of tofu into the mix.
Vietnamese Braised Pork Belly with Egg (Thịt Kho Trung)
Ingredients
- 2 lb pork belly (cut into 1 inch thick pieces)
- ¼ cup caramel sauce
- 5 tbsp fish sauce
- 2 tsp salt
- 3 tbsp sugar
- 4 cloves garlic (minced)
- 1 whole shallot (minced)
- 2 tbsp vegetable oil
- 8 hard boiled eggs (shells removed)
- 1 can Coco Rico soda or coconut water (12oz)
- 36 oz water
Optional sides + delicious things to dip in the sauce
- white rice
- pickled mustard greens (highly recommend this!!)
- lettuce or green cabbage
- cucumbers
- tomato
- green onion (topping)
- thai chili pepper (topping)
Instructions
- Parboil the pork belly to remove the impurities. To do this, place the pork belly in a pot and fill it up with water until it completely covers all of the meat. Turn the stove on high and bring the water to a rolling boil. Let the pork continue to boil for 10 minutes. You will start to see lots of reddish brown foam rising to the top.
- Turn off the heat. Drain the water into the sink and run cold water over the pork. Once it’s cooled, use your hands to scrub the pork to continue cleaning it. Once it’s clean, set the pork aside in a separate bowl. Scrub and clean the pot and set it aside for later use.
- Add the fish sauce, salt, sugar, caramel sauce, half of the garlic, and half of the shallots to the bowl with the pork. Mix all the ingredients until the pork is evenly coated. Allow the pork to marinate for at least 30 minutes or overnight in the fridge.
- After the meat is done marinating, turn on the heat to high and add the vegetable oil into the pot you’re using to cook the thit kho in. Throw in the remainder of the garlic and shallot. Saute for 1 minute to release the aromas.
- Add the marinated meat and all of the contents in the mixing bowl. Cook for 5 minutes then add the rest of the ingredients to the pot. Hard boiled eggs with the shells removed, 1 can of Coco Rico soda, and 36 ounces of water.
- Bring the pot to a boil and then allow it to simmer for 1.5 hours. A good amount of fat will be rendered because we’re cooking with pork belly. Use a ladle or spoon to skim the top and remove any layers of unwanted fat.
- Taste the sauce and adjust it to your preference. Add more sugar to make it sweeter, or additional water to lessen the saltiness.
- When it is done cooking, serve this dish in a separate bowl with sprinkled green onions and/or Thai chili peppers on top.
- Enjoy this dish with a simple bowl of rice and a side of mustard greens!
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