📝 About This Recipe
Thit Kho Tau is the soul-warming centerpiece of the Vietnamese Lunar New Year, celebrated for its melt-in-your-mouth pork belly and deeply savory caramel sauce. This iconic dish utilizes fresh coconut water to gently braise the meat until the fat becomes translucent and the lean meat tender enough to break with a chopstick. The addition of hard-boiled eggs, which soak up the rich, amber-hued sauce, creates a perfect balance of salty, sweet, and umami flavors that define home-style Vietnamese cooking.
🥗 Ingredients
The Pork and Marinade
- 2 lbs Pork Belly (cut into 1.5-inch thick cubes)
- 3 large Shallots (finely minced)
- 4 cloves Garlic (finely minced)
- 3 tablespoons Premium Fish Sauce (Red Boat or similar high quality)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Black Pepper (freshly cracked)
The Braising Liquid
- 20 oz Fresh Coconut Water (can use Coco Rico soda as a traditional substitute)
- 1 cup Water (or as needed to cover meat)
- 2 tablespoons Neutral Oil (vegetable or canola)
- 3 tablespoons Sugar (for caramel) (for making the 'Nuoc Mau' caramel color)
- 6-8 pieces Eggs (hard-boiled and peeled)
- 2-3 pieces Thai Bird's Eye Chilies (kept whole for aroma)
Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 small bunch Cilantro (for freshness)
👨🍳 Instructions
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1
Blanch the pork belly cubes in boiling water for 3-5 minutes to remove impurities. Drain and rinse thoroughly under cold water, then pat dry with paper towels.
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2
In a large mixing bowl, combine the blanched pork with minced shallots, garlic, 3 tablespoons of fish sauce, 1 tablespoon of sugar, and black pepper. Toss well and marinate for at least 30 minutes (or up to 4 hours in the fridge).
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3
While the pork marinates, boil your eggs for 9 minutes. Shock them in an ice bath, peel carefully, and set aside.
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4
In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil and 3 tablespoons of sugar over medium-low heat to create the caramel (Nuoc Mau). Watch closely as the sugar melts and turns a deep amber/mahogany color.
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5
As soon as the caramel reaches a dark tea color, carefully add the marinated pork. Increase heat to medium-high and sear the meat for 5-7 minutes until every piece is coated in the golden caramel.
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6
Pour in the coconut water and the additional cup of water until the pork is completely submerged.
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7
Bring the liquid to a gentle boil, then use a spoon to skim off any foam or scum that rises to the surface to ensure a clear sauce.
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8
Add the whole Thai chilies, reduce the heat to low, and place a parchment paper 'cartouche' (a circle of paper with a hole in the middle) or a lid slightly ajar over the pot.
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9
Simmer gently for 60 minutes. The liquid should reduce slightly and the pork should begin to soften.
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10
Gently tuck the peeled hard-boiled eggs into the liquid among the pork pieces. Continue to simmer for another 30-45 minutes.
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11
Check the pork for tenderness; it should be 'fork-tender' but not falling apart completely. The sauce should be a rich, transparent golden brown.
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12
Taste the sauce. If needed, add one more tablespoon of fish sauce for saltiness or a pinch of sugar to balance. The sauce is meant to be savory-sweet.
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13
Remove from heat and let the dish rest for 10 minutes. This allows the eggs to further absorb the color and flavor of the braise.
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14
Transfer to a serving bowl, garnish generously with sliced green onions and cilantro, and serve hot.
💡 Chef's Tips
For the best flavor, use fresh young coconut water rather than the roasted variety. Don't skip the blanching step; it is essential for a clear, clean-tasting sauce and removes the 'porky' odor. When making the caramel, have your pork ready to go; the sugar can go from perfect amber to burnt and bitter in seconds. This dish actually tastes better the next day after the flavors have had time to fully penetrate the eggs and meat. If you prefer a leaner dish, you can substitute half the pork belly with pork shoulder, but keep some belly for the essential fat rendering.
🍽️ Serving Suggestions
Serve over a large bowl of steaming jasmine rice to soak up the flavorful amber sauce. Pair with 'Dua Chua' (Vietnamese pickled mustard greens) to provide a crunchy, acidic contrast to the rich pork. Accompany with a side of sliced cucumbers and raw bean sprouts for a cooling element. A simple clear soup with melon or cilantro (Canh) makes for a complete, traditional family meal. Enjoy with a light, crisp lager or a chilled jasmine tea to cleanse the palate.