🥘 Thit kho tau (Vietnamese caramelised pork and eggs)
Thit kho tau is pork belly braised slowly in coconut water with fish sauce and caramelised sugar until the meat is meltingly tender and glossy, with hard-boiled eggs simmered alongside to soak up the sweet-salty sauce. Shallots add depth and a hint of sweetness. It is eaten with plenty of steamed rice and pickled vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g pork belly, in 4 cm cubes
- 6 eggs, hard-boiled and peeled
- 500 ml coconut water
- 3 tbsp fish sauce
- 2 tbsp sugar
- 4 shallots, sliced
- 2 garlic cloves, black pepper
Method
- Toss the pork with fish sauce, shallots, garlic and pepper and marinate 30 minutes.
- Melt the sugar in a heavy pot until amber, then add the pork and sear until coated.
- Pour in the coconut water, bring to a boil, skim and simmer covered for 1 hour.
- Add the eggs and simmer uncovered for 20–30 minutes until the sauce is glossy and the pork is tender.
How to make it lighter
- Chill the braise and lift off the solidified fat before reheating.
- Use leaner pork shoulder instead of belly.
- Eat one egg and fewer pieces of pork with lots of greens and pickles.
History
Thit kho tau is closely tied to southern Vietnam, where it is a traditional dish for Tet, the Lunar New Year, and is often made in large batches to last several days. It is also everyday family food throughout the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →