Thịt Kho Recipe (Vietnamese Braised Pork with Eggs)

Thịt Kho is a beloved Vietnamese braised pork dish that is savory, sweet, and bursting with umami flavor. This classic comfort food has been enjoyed in Vietnamese households for generations and is considered one of the national dishes of Vietnam.

The name “Thịt Kho” translates to “meat stewed” in Vietnamese. While various meats can be used, pork belly is the most traditional protein for this dish. Pork is slowly braised in a salty-sweet caramel sauce known as “kho”, which gives the dish its distinctive sticky glaze and deep flavor. The pork absorbs the sauce, becoming fall-off-the-bone tender. Eggs are also commonly added to Thịt Kho, contributing protein and texture.

So what makes Thịt Kho so special? The magic of this dish lies in its complex balance of salty, sweet, umami, and sour flavors. Fish sauce provides a savory saltiness, while coconut soda or caramel sauce lends sweetness. Garlic, shallots, and black pepper offer aromatic spice. The pork belly and eggs soak up the deeply complex flavors of the kho sauce as they braise for hours, resulting in incredibly soft, succulent meat. Thịt Kho is the ultimate comfort food, and a dish you’ll want in your weekly rotation.

Ingredients

For the Marinade:

• 1 pound pork belly, sliced into 1-inch cubes
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 teaspoon black pepper
• 1⁄4 teaspoon salt

For the Kho Sauce:

• 3 tablespoons vegetable oil
• 10 cloves garlic, minced
• 1 medium yellow onion, diced
• 1⁄4 cup palm sugar, grated or crushed
• 1⁄4 cup coconut soda or coconut syrup
• 1⁄4 cup fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon black pepper
• 3 cups water

Other Ingredients:

• 4 hard-boiled eggs, peeled and halved lengthwise
• Sprigs of cilantro, sliced chilies, and lime wedges, for serving

For the pork, fatty belly is ideal, but pork shoulder also works well. Replace the coconut soda with an equal amount of brown sugar if you can’t find it. You can also use chicken thighs instead of pork.

The distinct flavors of fish sauce, palm sugar, and coconut are essential in Thịt Kho. Don’t omit them!

Equipment

Having the right equipment makes cooking Thịt Kho much easier:

• Large pot or Dutch oven – A heavy-bottomed 5-6 quart pot with a lid is ideal for braising the pork.
• Wooden spoon – Useful for stirring the ingredients and preventing sticking.
• Ladle – For scooping out the cooked pork and kho sauce.
• Colander – To drain the cooked eggs.
• Sharp knife – For slicing the pork belly and eggs.
• Cutting board
• Measuring cups and spoons
• Bowl – For marinating the pork.

Instructions

Follow these simple steps for perfect Thịt Kho every time:

Prep the Pork

1. Slice the pork belly into 1-inch cubes. Place in a bowl.
2. Add the fish sauce, sugar, black pepper, and salt. Mix well to coat the pork. Set aside to marinate for 30 minutes. This infuses flavor into the meat.

Cook the Aromatics

3. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
4. Add the garlic and onion. Sauté for 2-3 minutes until fragrant and translucent. Don’t let them brown.

Make the Kho Sauce

5. Add the palm sugar and coconut soda. Cook, stirring constantly, until melted and bubbling, about 2 minutes.
6. Stir in the fish sauce, oyster sauce, and black pepper until incorporated.
7. Pour in the water and bring to a simmer.

Braise the Pork

8. Add the marinated pork belly cubes to the pot. Make sure they are submerged in the sauce.
9. Partially cover the pot with a lid, leaving a crack open. Reduce heat to medium-low.
10. Gently simmer for 45 minutes, stirring occasionally, until pork is very tender when pierced.

Finish the Dish

11. Add the halved hard-boiled eggs to the pot. Cook for 10 minutes more.
12. Taste and adjust seasoning if needed, adding more fish sauce, sugar, or pepper.
13. Garnish with cilantro, chilies, and lime wedges. Serve hot on rice.

Storage

Refrigerate leftovers for up to 4 days. The flavors improve over time. Reheat gently before serving.

Serving Suggestions

Thịt Kho is classically served with:

• Rice – Steamed jasmine rice is the perfect base to soak up the rich kho sauce.
• Vegetables – Quick pickled carrot and daikon radish offer crunch and acidity.
• Herbs and Chilies – Fresh cilantro, sliced chilies, and lime wedges brighten the flavors.

Some tasty variations include:

• Stir in cubed pineapple with the pork for sweetness.
• Add hard-boiled quail eggs for an appetizer-style dish.
• Top with crispy fried shallots, peanuts, or pork rinds.
• Serve with crusty baguette instead of rice.
• Garnish with mint, basil, or shredded scallions.

The possibilities are endless! Adjust the dish to your taste.

Frequently Asked Questions

Can I use chicken instead of pork in Thịt Kho?

Yes, you can substitute boneless chicken thighs for the pork. Slice them and marinate just like the pork belly. The cooking time may be slightly less.

Why is fish sauce used in Thịt Kho?

Fish sauce provides the characteristic salty umami flavor that is essential to the dish. Omitting it would make the Thịt Kho taste bland. A little goes a long way!

What are some variations of Thịt Kho?

Some popular versions include Thịt Kho Tàu made with cubes of pork shoulder, and Cá Kho made with catfish. The kho sauce works well with any protein.

How does Thịt Kho differ from other Vietnamese braised dishes?

Unlike soups like Bò Kho, Thịt Kho is not brothy. The characteristic kho sauce is thicker and more syrupy than in other dishes. The eggs are also unique to Thịt Kho.

Conclusion

With its complex sweet, salty, and umami flavors, Thịt Kho is a Vietnamese staple that deserves a place in your recipe rotation. While it requires several specialty ingredients, they can all likely be found at an Asian grocer. With this easy recipe, you can now make restaurant-quality Thịt Kho at home. Impress your family and friends with this classic Vietnamese comfort dish!