Friday, July 10, 2015

Vietnamese Braised Pork Belly with Eggs (Thit Kho)

1 1/2 lb pork belly - cut into pieces
4 hard boiled eggs
3 cloves garlic - peeled and sliced
3 shallots - peeled and sliced
some green peppercorns - light crushed
1 tbsp grated palm sugar
11/2 tbsp fish sauce
1 tbsp dark soy sauce 
pinch of 5-spice powder
salt to taste
1 cup fresh coconut juice
1 cup water (approx)
cooking oil


  1. Fry the garlic and garlic in a small pan till aromatic.  Set aside.
  2. In another pan, heat cooking oil in a pot over medium low heat, add the palm sugar and cook until it turns brown and is caramelized.
  3. Add in the pork and fry for a few minutes on medium-high heat until the meat is coated with the sugar. 
  4. Add in fried garlic, shallot, peppercorn and stir to mix well. 
  5. Drizzle fish sauce and dark soy sauce and fry for a while.
  6. Pour coconut juice into the pot.  Add in the eggs.  Top up with water to cover both the pork belly and eggs.
  7. Cover and cook for 45 minutes over medium low heat till pork is tender.
  8. Check seasonings and add salt to taste.
  9. Serve warm with rice.

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