Vietnamese Braised Pork and Eggs (Thịt Kho Trứng)
What is Thịt Kho Trứng?
Thịt kho trứng is pork braised with eggs in a caramelized sauce of fish sauce and coconut soda until the pork is tender and the eggs soak up all the savory-sweet flavor. It's a classic Vietnamese home dish, especially around Tết, and it's best with a big bowl of steamed rice.
First time making Thit Kho using quail eggs and I don't know why I waited until now to try it! I prefer the lighter, smaller egg. So delicious with rice 🤤
Watch How to Make It
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Vietnamese Braised Pork and Eggs (Thịt Kho Trứng)
Ingredients
- 1 lb pork shoulder/butt cut into 2" cubes, parboiled and cleaned
- ½ shallot minced
- 3-4 garlic cloves minced
- 2 tablespoon fish sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon chicken powder
- ½ teaspoon sugar
- 12-15 quail eggs boiled, peeled
- 2 tablespoon oil
- 2 tablespoon sugar
- ½ cup coconut soda
Instructions
- Marinate your parboiled pork shoulder/butt with the seasoning ingredients (shallots, garlic cloves, fish sauce, dark soy sauce, chicken powder, sugar) for at least 1 hour. Overnight would be best.
- In a medium 3 qt pot, add 2 tablespoon oil and heat to medium-high.
- Add the 2 tablespoon sugar and slowly allow it to caramelize - approximately 3 minutes (the sugar/oil mix will turn dark brown). This process should be closely monitored to prevent the sugar from burning.
- Add the marinated pork and combine well for 2 minutes.
- Add the coconut soda and add enough water to cover the meat mixture. Allow the liquid to reach a boil before lowering the heat to low. Allow this to cook for 1.5 hours (or longer depending how tender you like your meat). Add water as needed while liquid reduces during cooking.
- While your pork is simmering and cooking, in a separate pot, boil the 12-15 quail eggs until well-done. Approximately 10 minutes total.
- Peel your boiled eggs and set them aside.
- After your pork has been braising for 1.5 hours, add the boiled eggs and continue to braise for another 10 minutes. The liquid should have reduced during the braising process and darken in color.
- Serve hot with a side of rice and pickled mustard greens.
