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Thịt Kho Trứng (Poitrine de Porc et Œufs Caramélisés)

Name: Thịt Kho Trứng (Poitrine de Porc et Œufs Caramélisés)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: VN
Ingredients: 1kg skin-on pork belly, cut into 4cm cubes; 6 eggs; 4 tbsp fish sauce; 3 shallots, finely chopped; 3 cloves garlic, finely chopped; ½ tsp black pepper; 3 tbsp sugar, for the caramel; 2 tbsp water, for the caramel; 1 litre coconut water (not coconut milk); 1 tsp salt, to taste; 2 spring onions, sliced, to serve

Photo : Christian Dala / Unsplash

15m

Prépa

90m

Cuisson

Portions

Facile

Difficulté

Plat réconfortant du Têt : poitrine de porc et œufs durs braisés lentement à l'eau de coco, nuoc-mâm et caramel.

#vietnamese#pork belly#eggs#coconut water#caramel#tet#braise#gluten-free

Portions

Ingrédients

Nutrition

calories640

protein30g

carbs14g

fat52g

fiber0g

Par portion

Étapes

Boil the pork first

Put the pork in a pot of cold water. Bring to a boil and boil for 3 minutes. Drain and rinse the pork. This removes the scum and keeps the sauce clear.

⏱3:00

Boil and peel the eggs

Boil the eggs for 8 minutes, cool in cold water and peel.

⏱8:00

Marinate

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Make the caramel

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Cook slowly

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Serve

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Boil the pork first

Put the pork in a pot of cold water. Bring to a boil and boil for 3 minutes. Drain and rinse the pork. This removes the scum and keeps the sauce clear.

⏱3:00

Boil and peel the eggs

Boil the eggs for 8 minutes, cool in cold water and peel.

⏱8:00

Marinate

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the caramel

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Cook slowly

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Southern Vietnam📅 Traditional🥚 VN

Thịt kho trứng is cooked in large pots in the days before Tết, the Lunar New Year, when markets close and families need food that keeps. The braise improves over several days, and a pot can feed visiting relatives through the holiday.

Coconut water — not milk — gives the broth its gentle sweetness, a hallmark of southern Vietnamese cooking.