Thit Heo Kho | Braised Pork with Egg and Coconut Juice

Thit Heo Kho

Braised Pork with Egg and Coconut Juice Recipe

Also known as a peasant’s dish, “Thit Heo Kho” is my all-time favorite Vietnamese comforting summer dish. I love the crunchy caramelized pork contrasting perfectly with the hard-boiled eggs. The deep rich colour can only be achieved by braising it for hours.  The dish is ethnically served with Jasmine rice.

INGREDIENTS

1.      1 kg pork belly chopped into cubes 

2.      3tsp finely chopped garlic

3.      3 medium sized onions finely diced

4.      2 whole green shallots

5.      ½ tsp cracked black pepper 

6.      4 star anise 

7.      1 tbsp vegetable oil

8.      3 tbsp fish sauce

9.      3 tbsp light soy sauce

10.   1½ tbsp dark soy sauce

11.   2 tbsp palm sugar or dark brown sugar

12.   8hard boiled eggs

13.   3cups of coconut water

14.   1½ cups water

PREPARATION

1.      Marinate the pork, star anise, pepper, shallots with the roots, garlic, palm sugar, fish and soy sauce for 4hours or overnight.

2.      In a heavy pan, add vegetable oil and fry the onions.

3.      Remove the pork from marinate and add to the pan and seal over high heat.

4.      Add coconut water, marinate and water and bring it to a boil and skim the surface.

5.      Simmer the curry for an hour, then add the hard boiled eggs (Peeled) and keep it simmering for another hour.

6.      Garnish it with chopped green shallots.

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