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Vietnamese Braised Pork Belly and Eggs in Coconut Water (Thịt Kho Tàu)
The beloved Lunar New Year (Tết) celebration dish: thick cubes of pork belly and hard-boiled eggs gently braised in fresh young coconut water and fish sauce until glistening amber, tender, and rich.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
4
- Pork belly with skin, cut into large 4cm chunks700 g
- Fresh young coconut water (100% pure)500 ml
- Hard-boiled eggs, peeled4 pc
- Vietnamese fish sauce (nước mắm)4 tbsp
- Granulated sugar for caramel base2 tbsp
- Asian shallots, minced2 pc
- Garlic cloves, minced3 clove
Preparation Steps
1
Parboil pork belly in boiling water 2 mins; drain and rinse thoroughly under cold water.
4 min timer
2
Caramelize sugar in pot with 1 tbsp oil until deep amber; add shallots, garlic, and pork cubes, tossing 2 minutes to coat.
5 min timer
3
Pour in fresh coconut water and fish sauce. Bring to boil, skim foam, then simmer covered on low heat for 45 minutes.
45 min timer
4
Add peeled hard-boiled eggs; simmer uncovered 15 mins until eggs absorb the amber glaze and pork is meltingly tender.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
560
Protein
32g
Carbohydrates
16g
Fat
42g
Allergens
FishEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
