Entree: Vietnam – Northern Vietnam – Thit Kho Tau (Caramel-braised pork belly with hard-boiled eggs in a savory-sweet coconut-infused sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) pork belly, skin on, cut into 1-inch (2.5 cm) pieces
- 6 large eggs, approx. 1 lb (300 g) total, hard-boiled and peeled
- 2 cups (480 ml) coconut water
- 3 tbsp (45 ml) fish sauce
- 3 tbsp (45 g) granulated sugar or rock sugar
- 2 tbsp (30 ml) vegetable oil
- 3 small shallots, thinly sliced (about 60 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) dark soy sauce or a little extra fish sauce for color (optional)
- 2 scallions, thinly sliced (about 12 g) for garnish
- Fresh cilantro leaves for garnish (optional)

Instructions

1. Bring a pot of water to a boil, add the pork belly pieces and simmer 3–4 minutes to remove impurities; drain, rinse, and pat the pork dry.
2. In a heavy pot or Dutch oven over medium heat, add the sugar and 2 tbsp (30 ml) vegetable oil. Stir until the sugar melts and turns a deep amber caramel (watch carefully to avoid burning).
3. Immediately add the pork pieces to the caramel and stir to coat, searing the meat briefly to develop color, about 2–3 minutes.
4. Add the sliced shallots and minced garlic; cook 1–2 minutes until fragrant. Pour in the coconut water and fish sauce (and 2 tbsp (30 ml) dark soy sauce if using). Bring to a gentle simmer.
5. Lower heat to a gentle simmer, cover loosely, and cook 45–60 minutes until the pork is tender, stirring occasionally and skimming any excess fat. If liquid reduces too quickly, add a bit more water.
6. Add the peeled hard-boiled eggs to the braise and continue to simmer uncovered 10–15 minutes so the eggs absorb the sauce and the sauce thickens to a glossy glaze.
7. Taste and adjust salt, sugar, or fish sauce. Finish with freshly ground black pepper. Garnish with sliced scallions and cilantro before serving with steamed rice.