Thit Heo Kho Trung (Braised Pork and Eggs in Caramel Sauce)

    1 hour 45 mins

    This dish is an everyday dish, but also a festive dish, always included for a meal during Tet, the Vietnamese New Year. I love the creamy egg and tender pork combo of this Southern style Kho.


    California, United States
    3 people made this

    Serves: 6 

    • 1 kg pork shoulder with fat and skin attached, cut into 4 cm cubes
    • 2 tablespoons lard or vegetable oil
    • 3 garlic cloves, crushed
    • 1 teaspoon salt
    • 400 ml coconut juice, fresh or canned
    • 3 tablespoons sugar
    • 1 tablespoon water
    • 6 eggs, hard boiled and peeled
    • fish sauce to taste

    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Make the caramel: In a heavy saucepan stir the sugar and water over medium heat until sugar melts. Watch as it bubbles and starts to turn brown. Monitor closely until it is a dark golden brown. Take of the heat immediately. Set aside.
    2. In your best braising pot heat the fat over medium high heat. Add the garlic and fry until fragrant. Add the pork and salt. Brown well.
    3. Add the caramel and let turn down the heat to medium. Let cook for about 5 minutes, stirring frequently.
    4. Add the coconut juice. It should barely cover the pork. Partially cover the pot and let the pork braise for about an hour or more, until the pork is just tender. Adjust the heat to low, if necessary.
    5. Add the whole eggs and let simmer for another half hour.
    6. Taste the sauce. Adjust sauce with fish sauce to taste. Serve as part of a family style meal with lots of rice.

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