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    Home » Recipes » Entrees

    Vietnamese Braised Pork | Thit Kho Recipe

    Published: Jul 19, 2021 · Modified: Aug 5, 2021 by Mikha S. · This post may contain affiliate links

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    White bowl of pork belly, boiled egg, & star anise.

    There’s only one thing better than caramelized pork belly. Juicy tender caramelized pork that’s been braised in a savory, garlicky, umami-filled sauce. Has this Vietnamese braised pork got you drooling yet?

    What is Thit Kho?

    Thit Kho is a traditional Vietnamese dish. Sweet caramel coats the pork, then a rich savory sauce braises the tender meat and eggs.

    The sauce is addictively good and made of just a few ingredients - coconut water, soy sauce, fish sauce, and star anise.

    Making the Most Irresistible Vietnamese Braised Pork

    White bowl of thit koh with pork belly, boiled egg, & star anise.

    The first step to prepping your pork belly is to cut the meat into even pieces. This will ensure equal cook time and texture. 

    Next, blanch the pork to remove the impurities. Don’t worry, you aren’t losing any flavor in the water! 

    Pork belly typically gets SUPER tender from cooking for a long period of time. OR, if you have the magic of Instant Pot, a mere 30 minutes. You won’t believe how juicy they are too, they just melt in your mouth!

    Let's Get Cooking!

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    White bowl of thit koh with pork belly, boiled egg, & star anise.

    Vietnamese Braised Pork | Thit Kho Recipe

    Author: Mikha S.
    Course: Main Course
    Cuisine: Asian, Vietnamese
    Indulge in the most succulent bites of pork belly EVER! They've been browned in sweet caramel then baised in a salty savory sauce. Can life get any better?
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Servings: 4 servings
    Calories: 742 kcal

    Ingredients
      

    • 1 pound pork belly cut into 2-inch pieces
    • 2 shallots minced
    • 7 garlic cloves minced
    • ¼ cup brown sugar
    • 1 tablespoon water
    • ¼ cup fish sauce
    • ¼ cup low-sodium soy sauce
    • ¼ cup coconut water
    • 2 star anise
    • ½ teaspoon ground black pepper
    • 4 eggs*
    • 1 tablespoon white vinegar
    • 3 green onions thinly sliced

    Instructions
     

    • Bring a large pot of water to a boil on high heat. There should be enough water to cover the pork belly. Add in pork belly and boil for about 3 minutes to release the meat’s impurities. Drain and run meat under cold water. Set aside.
    • Pre-heat Instant Pot on Saute mode. Once it’s hot, add about a tablespoon of oil. Add in shallots and cook for about 2 minutes, or until lightly golden. Toss in the garlic and cook for a few more seconds.
    • Add in the brown sugar and mix until it begins to melt, then add in 1 tablespoon of water. Combine until caramel sauce starts to form, then quickly add in pork belly and toss in the sauce until well coated.
    • Add in fish sauce, soy sauce, coconut water, star anise, and ground black pepper. Mix together then switch Instant Pot to Manual mode and cook for 30 minutes on high pressure with the vent sealed.
    • In the meantime, bring a pot of water to a boil - enough to fully submerge the eggs. Pour in white vinegar and eggs. Cook uncovered for about 8 minutes, then drain and soak in ice water to cool for 10 minutes. Remove shells from the eggs, then set aside.
    • Release the vent from the Instant Pot. Switch the cooking mode back to Saute and add eggs in. Coat the eggs in the sauce and cook for another 3 minutes, stirring occasionally so the eggs are evenly coated. Turn off Instant Pot, top with green onions, and serve with a bowl of steamy rice or cauliflower rice.
    Last Step: Please tap to leave a rating & comment sharing how you liked the recipe! This helps us create high-quality content for you & a food-loving community where we can all learn from each other 🙂

    Notes

    • Pork: For a leaner version, you can also use pork shoulder, however, I do recommend still having some fat on the meat because it'll help tenderize it while cooking.
    • Eggs: I'm using regular eggs in this recipe since it's more accessible, however, quail eggs are also typically used. If you'd like to substitute regular eggs for quail eggs, boil the eggs for about 3 minutes, then follow the rest of the recipe steps.

    Nutrition

    Serving: 100gCalories: 742kcalCarbohydrates: 21gProtein: 19gFat: 65gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 0.02gCholesterol: 245mgSodium: 1835mgPotassium: 522mgFiber: 1gSugar: 16gVitamin A: 344IUVitamin C: 5mgCalcium: 82mgIron: 2mg

    Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.

    Mikha using chopsticks to eat a bowl of noodles.

    HEY, I'M MIKHA!

    ...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.

    Now come on - Grab a seat & let's eat!

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