Thit kho trung features tender chunks of pork belly and hard-boiled eggs that are slow-cooked in a flavorful sauce made from fish sauce, sugar, and coconut water. This delicious caramelized pork and eggs is a traditional Vietnamese dish that is often made for special occasions, such as Tet (Lunar New Year) or family gatherings.

Thit kho trung is a symbol of family affection and symbolizes goodness and happiness for the year ahead. Before eating, it’s typical to offer a serving of caramelized pork and eggs to deceased ancestors on the family altar.

Vietnamese braised pork and eggs is a beloved comfort food that has been enjoyed by generations of Vietnamese families. A variation of the dish can also be found in Cambodia. But thit kho trung is mostly known as a typical everyday meal and Lunar New Year’s staple in Southern Vietnam.

Why You’ll Love This Recipe

Thit kho trung is a delicious and comforting dish that is perfect for chilly days. The combination of tender pork belly and creamy hard-boiled eggs is irresistible, and the sweet and savory sauce is simply addictive.

This dish is also great for meal prepping since it can be reheated easily and tastes even better the next day. The sweet and savory caramel sauce seeps into the pork belly and eggs to make them incredibly flavorful.

Caramelized pork and eggs pair perfectly with fluffy rice and vegetable side dishes. You can make an Asian-inspired feast by prepping some Broccoli Stir-Fry With Garlic, Chinese Garlic Green Beans, and Sizzling Rice Soup.

What Do I Need For This Thit Kho Trung Recipe?

You only need a few ingredients for this Vietnamese braised pork and eggs recipe:

1 lb pork belly, cut into bite-sized pieces (I like a mixture of pork belly and pork shoulder)
6 eggs
2 Tbsp. fish sauce
3 Tbsp. sugar
2 cups coconut water or water
1 Tbsp. vegetable oil
3 cloves garlic, minced
1 shallot, chopped
Black pepper to taste
Green onions, sliced (for garnish)

How To Make Vietnamese Braised Pork Belly

Step 1: Hard boil the eggs

Place the eggs in a saucepan and cover with cold water. Add a splash of vinegar to prevent the eggshells from cracking.

Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the water and let them cool. Once cooled, peel the eggs and set aside.

Step 2: Blanch the pork and marinate the pork and eggs

Bring a pot of water to a boil and blanch the pork pieces for 1-2 minutes. Rinse the blanched pork under running water until it runs clear. Dry with paper towels.

Place the pork pieces and eggs in a large bowl and add the fish sauce, shallot, black pepper, and minced garlic. Mix to evenly coat in the sauce and marinate in the fridge for 1 hour.

Step 3: Sear the pork and make the sauce

In a large pot or dutch oven, heat the vegetable oil over medium heat. Add the pork pieces and stir-fry until browned on all sides.

Add the rest of the marinade, the eggs, sugar, and coconut juice to the pot. Bring to a boil, remove the scum on top, and then lower the heat to a simmer. Simmer for 1-2 hours until the pork is tender and the sauce has thickened.

Step 4: Taste and serve

Taste the thit kho trung and add a little more fish sauce, sugar, or water if needed. Serve with steamed rice, and stir-fried greens, and garnish with sliced green onions. Dig in!

Notes & Tips

If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to the pot during the last 10 minutes of cooking.
For a richer flavor, you can add a tablespoon of caramel sauce before adding the pork. Although the sugar already creates a caramel-like flavor.
You can make a caramel sauce in a pinch by cooking 4:1 parts sugar and water over medium heat until the mixture turns into a dark amber color. Then remove from the stove and add another 3 parts water. Stir constantly.
If you want to make this recipe less fatty, use mostly pork shoulder instead of pork belly. But if you want a juicier and fattier thit kho trung, opt for pork belly. I like to go 50/50 for the best of both worlds.
Instead of fresh coconut water, make Vietnamese braised pork and eggs with iconic Rico Coconut Soda. Many Vietnamese home cooks use this coconut soda in their cooking, but I prefer the healthier plain coconut water.
To create fewer impurities in the meat after cooking it, blanch the pork pieces before marinating them. Simply place them in boiling water for 1-2 minutes. Then rinse under running water until it runs clear.
Cut the pork pieces into equal sizes to make sure they cook evenly. I like to do bite-sized pieces, but you can also make them larger.
Feel free to reduce the number of eggs to 4 or add more if you love eggs. Similarly, cut the recipe in half if you’re cooking for two people.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Vietnamese braised pork and eggs is even tastier on the second and third day! I don’t recommend freezing this recipe as eggs have a weird texture after being thawed.

Serving Suggestions

Thit kho trung is traditionally served with steamed white rice and a side of pickled vegetables, such as pickled carrots (or try lacto-fermented carrots with curry) and daikon radish.

You can also serve it with a side of sautéed vegetables, such as Chinese broccoli stir-fry or lacto-fermented bok choy. This makes for a great low-carb option.

Vietnamese braised pork and eggs is a fantastic dish for sharing with friends and family. The unique sweet and savory flavors will surely impress your guests.

Vietnamese Braised Pork & Eggs

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Prep Time: 20

Cook Time: 1 30

Resting Time: 1

Total Time: 2 50

Servings:

Calories: 527kcal

Ingredients

1 lb pork belly cut into bite-sized pieces
6 eggs
2 Tbsp. fish sauce
3 Tbsp. sugar
2 cups coconut water or water
1 Tbsp. vegetable oil
3 cloves garlic minced
1 shallot chopped
Black pepper
Green onions sliced (for garnish)

Instructions

Place the eggs in a pot with cold water. Bring the water to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Remove the eggs from the water and let them cool. Once cooled, peel the eggs and set aside.
Bring a pot of water to a boil and blanch the pork pieces for 1-2 minutes. Rinse the blanched pork under running water until it runs clear. Dry with paper towels.
Add the pork pieces and eggs to a large bowl along with the fish sauce, shallot, black pepper, and minced garlic. Mix and marinate in the fridge for 1 hour.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the pork pieces and stir-fry until browned on all sides.
Add the rest of the marinade, eggs, sugar, and coconut water to the pot. Bring to a boil, skim the scum, and lower the heat to a simmer. Simmer for 1-2 hours.
Serve hot with steamed rice and garnish with sliced green onions. Enjoy!

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