Vietnamese Braised Pork and Eggs
Thit kho trung is a Vietnamese home-style braise of pork shoulder and hard-boiled eggs simmered in coconut water, fish sauce, and a caramel base. Sugar is caramelized in the pot first, then the pork is seared in the darkened sugar to build a deep amber glaze on the surface. Coconut water contributes a gentle, tropical sweetness while keeping the meat moist through the long cook. The eggs absorb the braising liquid over nearly an hour, turning brown all the way through and taking on the full spectrum of salty-sweet seasoning. Spooned over steamed rice, the sauce delivers the distinctive Vietnamese balance of caramel bitterness, fermented fish depth, and coconut softness.
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Instructions
- 1
Hard-boil eggs and peel them.
- 2
Melt sugar to make a light caramel.
- 3
Add pork, garlic, and fish sauce, then stir to coat.
- 4
Pour in coconut water, boil, then simmer 40 minutes.
- 5
Add eggs and simmer 15 more minutes, adjusting seasoning.
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