Vietnamese Caramelized Pork Belly and Eggs (Thịt Kho Tàu)
Thịt kho tàu Say it: teet khaw TOW
Thịt kho tàu is a beloved Vietnamese braise of pork belly and eggs in a glossy, savory-sweet caramel sauce. It appears at everyday family meals and on festive tables, especially in southern Vietnam during Tết. The pork simmers until the skin is soft and gelatinous, while hard-boiled eggs soak up the amber sauce made with coconut water, fish sauce and black pepper. The result is rich but balanced: salty, sweet and gently caramelized, meant to be spooned over plain rice with tangy pickles.
Vietnamese Caramelized Pork Belly and Eggs (Thịt Kho Tàu)
Thịt kho tàu
Pronounced teet khaw TOW
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 40 min
- Total
- 2 hr
- Level
- Medium
Also nut-free.
Allergens: contains fish, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pork and eggs
Aromatics and seasoning
Braise
Method
Put the pork in a large pot, cover with cold water, and add the salt. Bring to a boil over high heat, then boil for 3 minutes. Drain, rinse the pork under warm water, and pat dry; this removes impurities and keeps the braising liquid clear.
In a bowl, toss the pork with 2 tbsp (30 ml) of the fish sauce, 1 tbsp (12 g) of the sugar, half the shallots, half the garlic, and 1/2 tsp of the pepper. Let sit for 15 minutes while you prepare the eggs and caramel.
Place the eggs in a saucepan, cover with cold water, bring to a boil, then lower to a gentle simmer for 9 minutes. Transfer to cold water, peel, and set aside.
In a heavy-bottomed pot or clay pot, combine the remaining sugar (about 1/4 cup / 50 g) with the 1/4 cup (60 ml) water. Cook over medium heat without stirring, swirling the pot occasionally, until the syrup turns a deep amber, 5 to 7 minutes; watch closely so it does not burn.
Add the remaining shallots and garlic to the caramel and stir for 20 seconds until fragrant, then add the pork and toss to coat in the caramel. Pour in the coconut water and remaining 1 tbsp (15 ml) fish sauce, and bring to a gentle boil.
Skim off any foam, lower the heat, cover, and simmer gently for 1 hour, turning the pork once or twice, until the pork is fork-tender and the skin is soft and gelatinous.
Add the peeled eggs and the remaining 1/2 tsp pepper. Simmer uncovered for 20 to 30 minutes, spooning sauce over the eggs, until the eggs are deep caramel brown and the sauce has reduced to a glossy, slightly syrupy consistency.
Taste the sauce; it should be savory-sweet and glossy. Serve hot with steamed rice and pickles.
Regional variant: Southern Duck Egg Version (Thịt Kho Hột Vịt)
For the southern Tết version, replace the chicken eggs with 6 to 8 duck eggs (or 12 quail eggs), boil and peel them, and add them to the braise for the last 30 minutes. Use the same pork and coconut-water braise, but let the sauce reduce a little more so it clings to the eggs; serve with pickled leeks or mustard greens.
Cook's notes
- Blanch the pork in salted water first; it removes impurities and helps the final sauce stay clear.
- When making the caramel, do not stir once the sugar melts—swirl the pot instead so it colors evenly and does not crystallize.
- If the sauce reduces too fast, add a splash of hot water; if it is too thin, simmer uncovered for a few more minutes.
Serve with
Steamed white rice, pickled mustard greens or carrot-and-daikon pickles, and sliced cucumber.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days; the flavor deepens. Reheat gently on the stovetop with a splash of water, as the sauce thickens when cold.
