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  • Writer's pictureVietnam Food Safari

Thit kho tau (Caramelized pork and eggs)

Amazing traditional recipe i have consumed throughout Tet and a really easy dish to create.

Vietnamese Tết Nguyên Đán (Tết) Holiday -

is a popular dish in the South of Vietnam. This special dish is usually made for the Tet Holiday (Lunar New Year) as a symbol of family affection. Vietnamese people have been always saying "Seeing Thịt kho tàu is seeing Tet". On the occasion of the Lunar New Year, the Thit kho tau can bring an emotional strength, the spirit of connecting every member of the family. This simple dish has always played an indispensable role in the meal of Vietnamese people in Tet Holiday. Ingredients

1 kg pork belly cut into 4cm cubes

1 tbsp garlic minced

1 tbsp shallot minced

1 tsp stock powder

1/2 tsp salt

1/2 tsp black pepper

2 tbsp sugar

1 tbsp cooking oil

Vietnamese fish sauce 120ml

600 ml coconut juice

600 ml water

5 hard-boiled eggs.


Season the pork with minced garlic, minced shallot, stock powder, salt, and pepper for 30 minutes in the refrigerator.

In a large pot over medium heat, add 1 tbsp cooking oil and sprinkle 2 tbsp sugar over the base. When the sugar melts and turns into a caramel color liquid, add the pork and stir well for 3 minutes until the pork is no longer pink on the outside.

Add coconut juice and water (The amount should be enough to barely cover the pork). Then add the hard-boiled eggs and bring to a boil. Add fish sauce and adjust to your taste. (Depending on the sweetness of the coconut juice, you may want to add more sugar). Skim off the scum and simmer uncovered over low-medium heat for 2 hours. The sauce will reduce by half and become saltier.

Transfer to a serving plate, and sprinkle more black pepper on top. Serve with steamed rice and steamed green vegetables.

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