Tuesday, October 12, 2010

Thit Kho (Caramelized Braised Pork and Eggs)

This dish is another one of my mother's dishes. Growing up, I particularly loved mixing my rice with the sauce. I remember I would sometimes get more rice, just to be able to mix it with the sauce. This recipe definitely evokes memories from my childhood. Hopefully, you will enjoy it too.


2 lbs Pork Belly (cut into 2 to 3 inch pieces)
2 cups Water (enough to cover the meat)
2 tbsp. Fish Sauce
1 tbsp. Soy Sauce
1 tbsp. Dark Soy Sauce
1 tbsp. + 1 tsp Black Pepper
2 cloves Garlic (thinly sliced)
1 Shallot (thinly sliced)
2 Bird's Eye Chilies (thinly sliced)
2 pieces Brown Candy
4 Eggs (hard boiled - you can include more if you like)
1 tsp. Sugar
1 tsp. Corn Starch
1 tbsp. Soy Sauce
1 tbsp. Sesame Oil
1 tsp. Oil


Marinade pork with corn starch, soy sauce, sesame oil, sugar and 1 tsp. black pepper, then set aside.

Heat up a medium to large size pot and add oil. Once oil is hot, add garlic and shallots. Stir fry until slightly browned and fragrant, then add pork.

Once the pork has been seared in the pot for a couple of minutes, add the pepper, soy sauce, dark soy sauce, and fish sauce. Allow the sauces to blend together, then add brown candy and water. Make sure there is enough water to cover the pork (may require more than 2 cups).

Bring to a boil, then lower heat to medium. Add hard boiled eggs and chilies, then cover and simmer for at least 1 hour, stirring occasionally. If you have more time, allow to simmer for longer as it will allow the pork to become more tender and the flavors to release more.

Serve with fresh hot rice!

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