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Vietnamese Caramelized Pork with Jammy Egg
Thịt kho — pork belly simmered low in a fish-sauce caramel until glossy and tender, with soft-yolk eggs soaking up the braise. Lunar New Year on a Tuesday.
Ingredients
- 1.5 lb skinless pork belly, cut into 1.5-inch cubes
- 0.33 cup sugar
- 3 tbsp fish sauce
- 2 cup coconut water
- 6 clove garlic, smashed
- 2 small shallot, sliced
- 1 piece (1 inch) fresh ginger, sliced
- 6 large eggs
- 4 scallions, sliced thin, for garnish
- 1 fresno chile, sliced thin, optional
- 2 cup jasmine rice, cooked, for serving
How to cook
- 1
Bring a small pot of water to a boil. Lower the eggs in gently and cook 6 minutes 30 seconds for jammy yolks. Transfer to an ice bath, peel, set aside.
- 2
In a heavy pot or Dutch oven, melt the sugar over medium heat without stirring until it turns amber — 4-5 minutes. Watch it; it goes from amber to burned fast.
- 3
Stand back and pour in the fish sauce — it will steam violently. Stir to dissolve.
- 4
Add the pork belly and turn to coat in the caramel. Add the coconut water, garlic, shallot, and ginger. Bring to a simmer.
- 5
Cover and cook low 45 minutes, turning the pork every 15 minutes.
- 6
Uncover, add the peeled eggs, and simmer another 20 minutes until the sauce reduces and coats the pork like syrup.
- 7
Serve over rice with the eggs halved on top. Garnish with scallions and chile.
Chef's note. Coconut water (not coconut milk) is the traditional liquid — it tenderizes the pork while adding a faint sweetness. Substitute water + 1 tsp sugar in a pinch.
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