Thit Kho Tau

Name: Thit Kho Tau
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 800 g pork belly; 4 eggs — hard-boiled; 3 tbsp fish sauce; 2 tbsp caramel sauce; 200 ml coconut water; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat, Lunar New Year

Thit Kho Tau is a staple of Vietnamese home cooking, especially during Tet, the Lunar New Year. It's a dish that embodies the essence of family gatherings without the need for fanfare. Prepared with a generous hand, its simplicity is part of its charm, with ingredients like pork belly and eggs simmered to perfection. This version captures the spirit of a family cook's approach, where salt is instinctively measured and shared meals are a given.

Expect a symphony of savory and sweet, with tender pork belly luxuriating in a bath of coconut water and caramel sauce. The fish sauce adds depth, while the slow simmer allows flavors to meld seamlessly. Each bite offers a luscious, melt-in-the-mouth experience, with the eggs absorbing the rich, umami-laden broth. This is comfort food, served simply with a bowl of steamed rice, inviting everyone to dig in.

Ingredients

800 gpork belly
4eggs — hard-boiled
3 tbspfish sauce
2 tbspcaramel sauce
200 mlcoconut water
to tastefine sea salt

Method

Begin by cutting the 800 g pork belly into 2-inch cubes. Season the meat generously with fine sea salt, ensuring each piece is well-coated. Let the seasoned pork rest for about 10 minutes to allow the salt to penetrate and enhance the flavor.
In a large, heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the pork belly cubes in a single layer, ensuring not to overcrowd the pot. Brown the pork on all sides until each piece develops a deep, golden-brown crust, which should take about 5-7 minutes per side. This step is crucial for building a rich flavor base.
While the pork is browning, prepare the caramel sauce if not using pre-made. In a small saucepan, gently heat 2 tablespoons of sugar over medium heat until it melts and turns a deep amber color. Carefully add a splash of water to thin it out, stirring constantly to prevent crystallization.
Once the pork is browned, add 3 tablespoons of fish sauce and 2 tablespoons of the prepared caramel sauce to the pot. Stir well to coat the pork evenly. Pour in 200 ml of coconut water, ensuring the liquid covers the meat halfway. Bring the mixture to a gentle simmer, then reduce the heat to low.
Cover the pot and let the pork braise for about 1 hour, stirring occasionally. The pork is done when it is tender and the sauce has thickened to a rich, glossy consistency. The aroma should be savory with a hint of sweetness from the caramel and coconut water.
While the pork is braising, boil 4 eggs in a separate pot until hard-boiled, about 10 minutes. Once cooked, peel the eggs and set them aside. After the pork is tender, add the peeled eggs to the pot, allowing them to absorb the flavors for the last 10 minutes of cooking.
Taste the sauce and adjust the seasoning with more fine sea salt if necessary. The dish should be well-balanced with a savory, slightly sweet flavor. Serve the Thit Kho Tau hot, accompanied by steamed rice to soak up the delicious sauce, and enjoy with family and friends.