Prep time
30 MinCook time
1 HourTotal time
1 H & 30 MThịt Kho Trứng (Braised Pork Belly & Eggs)
There's nothing better than this sweet, sticky, caramelized outside, creamy eggy centered 'Thit Kho Trung' served over rice. I mean, honestly, is there anything an egg can't crack? Eggs are incredibly versatile, as seen in this recipe. Thịt Kho Trứng (Caramelized pork and eggs) is a national Vietnamese dish, often referred to as “Vietnamese Soul Food,” traditionally consumed during the Vietnamese New Year, symbolizing goodness and happiness for the year ahead. But more importantly, this dish carries great significance for Diasporic Vietnamese in the international community abroad. The suggestion of (eating, cooking, or serving) Thịt Kho Trứng implies family affection. Nothing states “Vietnamese family” (to me) more than Thịt Kho Trứng (Caramelized pork and eggs). And the best part of this egg recipe is extremely accessible; its low cost, low mess, low prep, and low maintenance. Create your own egg-tastic recipe and tag #CrackItWithAnEgg to show us your skills!
Ingredients
Ingredients
Instructions
Blanche Pork Belly
- Bring a medium-sized pot of water to a boil.
- Season the pot of water with 1 tbsp. of Kosher salt.
- Add the fresh, cubed pork belly to the pot.
- Bring the pot to a simmer. And allow it to simmer for 10 minutes.
- Strain and remove the blanched pork belly from the pot.
- Set aside.
Air Fryer Soft-Boiled Eggs
- Place eggs into Air Fryer Basket.
- Set Air Fryer to 300F for 9 minutes. *non-preheated*
- After 9 minutes, remove the eggs from the Air Fryer and add them to an ice bath for 5 minutes.
- Peel the eggs under running water. (tip: use a spoon)
- Set aside.
Make a Pan Caramel
- Preheat a wide-based, heavy bottom pot (stainless steel) on medium-high heat for 2-3 minutes.
- Add a few drops of water to the pot. If the drops evaporate upon contact with the pan, add 2 tbsp. of cooking oil to the pan.
- Pour ½ cup of organic cane sugar into preheated hot Gently swirl the pot over medium heat until all the sugar has dissolved. (5-10 minutes)
- Gently swirl the pot over medium heat until all the sugar has dissolved. (5-10 minutes)
- Check the caramel temperature.
- Swirl gently until the temperature reaches 380℉ (Dark Caramel).
- Turn the heat down to medium.
- Immediately add the blanched pork belly.
- Add 1 tbsp. of coarsely cracked black peppercorns.
Braise the pork
- Continue to cook the blanched pork belly in the fish sauce caramel until all sides of the pork belly have caramelized. (15 minutes)
- Add ¼ cup of Son Fish Sauce, 2 tbsp of minced garlic, and 1 tbsp. of minced ginger and a jalapeno split lengthwise.
- Add the soft-boiled eggs.
- Add 8 fl oz. of coconut water.
- Bring the pot up to simmer.
- Braise the pork for 45 minutes. (reduce about 30% of liquid volume)
- Garnish the pot with scallions.
Assemble
- Transfer to a shallow bowl for serving.
- Serve with rice.
- Invite diners to halve the eggs themselves
Notes
Disclaimer:
Eggs should be cooked until the center reaches 160℉.
Subsitutues:
You can use pork shoulder in place of pork belly. (exact same ratios)
Soy sauce can be used in place of fish sauce. (exact same ratios)
![Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]](https://i.imgur.com/O0f8kgQ.jpg "Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]")
