Vietnamese Braised Pork with Eggs (Thit Heo Kho Trung)

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I have been using my dutch oven non-stop lately, churning out stews, braised meat dishes, ragus and loving every dish!  Vietnamese braised pork with eggs is truly comfort food and it always brings back childhood memories each time I make it.  My mom made this dish quite often when I was young.  I remember one summer my brother and I became addicted to this dish and created lettuce wraps with it.  We’d take a piece of pork, a spoonful of rice, wrap it in lettuce and dip it in the sauce.  I think my mom made this dish for us at least once a week for a month just so we could eat it as lettuce wraps.

I’ve used pork shoulder butt but pork belly may also be used as well.  This dish pairs extremely well with plain jasmine rice and tastes even better the next day.

Vietnamese Braised Pork with Eggs

Ingredients:

  • 3 lbs pork shoulder butt, cut into 1″ cubes
  • 4-6 eggs, boiled
  • 2 cloves garlic, crushed
  • 1″ piece of ginger, thinly sliced
  • 2 dried chilies
  • 2 tbsps oil
  • 2 tbsps fish sauce
  • 1.5 -2 cups of water
  • salt
  • pepper
  • 3 tbsps sugar
  • 2 tbsps water

Directions:

  1. In a small heavy saucepan, combine 3 tbsps of sugar and 2 tbsps of water.  Allow sugar to melt on medium-low.  Swirl around occasionally to help the sugar to melt.  Once the sugar has completed melted, it will slowly turn to a golden brown color. Continue to swirl the pan until the mixture turns a medium-dark brown color.  Be careful not to the burn the mixture.  Immediately remove from the heat and put aside.  Caramel is extremely hot so do not touch with your bare hands.
  2. Heat a large dutch oven over medium heat.  Add oil and garlic, ginger and dried chilies.  Stir until garlic is light golden and fragrant.
  3. Add pork to the pot and cook for about 8-10 minutes.
  4. Add fish sauce and caramel.  You may add less caramel if you want the finished dish to be less sweet.
  5. Cook the pork in the caramel mixture for another 5 minutes so everything is well coated.
  6. Add the water, cover and turn the heat the low.  Allow to braise for another hour or two until the meat is tender.
  7. Add the boiled eggs in the last 15 minutes of cooking, coating it in the sauce but be careful to avoid breaking apart the eggs.
  8.  Serve warm with rice.
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