This has got to be one of my favorite recipes! Thịt Kho Trứng is a quintessential Vietnamese dish. There’s some thing about a braised piece of protein with a side of fresh rice, that just makes everything feel so right. Growing up, I ate this dish often as my family and grandparents would make it almost on a regular.
The original recipe actually involves a lot of heat and caramelization of sugar. As you basically heat up sugar and oil or sugar and water on the stove, and caramelize it until it turns like a dark brown.
I love the flavors of caramelized sugar, but I live in an apartment and my fire alarms don’t play lol. So I wanted to create a much easier, simplified version of the recipe. No caramelization needed!
For this recipe you can choose whichever type of eggs you prefer. I like quail eggs but traditionally this is with chicken eggs so I did the recipe with either or. It’s up to you!
As always here’s a video and recipe below if you are a visual learner.
Thịt Kho Trứng (Cookbook Recipe)
Course: Blog, RecipesCuisine: asian, vietnameseDifficulty: easy4
servings10
minutes55
minutesIngredients
1 1/2 lb pork belly
1 can quail eggs/4-5 boiled chicken eggs
1/2 onion (diced)
1 1/2 cup coconut juice
1-2 tbsp oil
2 tsp minced garlic
- Sauce
2 1/2 tbsp brown sugar
1 tbsp oyster sauce
2 tbsp fish sauce
1 tsp dark soy sauce
1/4 tsp black pepper
1/2 tsp chicken bouillon
1/2 tsp onion powder
Directions
- Boil pork belly for 5 mins to remove impurities and then rinse with fresh water. Cut pork belly into 1 in thick slices.
- On med/high heat, heat up oil and cook onion for 3-4 mins. Add garlic, cook for 30 secs then add pork belly. Cook for 2 mins.
- Mix all the ingredients under ‘sauce’ and pour into the pork. Cook for 2 mins then add coconut juice and bring to a boil. Reduce heat to low, cover and simmer for 35-40 mins.
- Remove the lid, add eggs and simmer for 15 mins. Garnish with black peppers/chilis and serve with rice.
Recipe Video
Until next time!
