Vietnamese
Thit Kho Trung (Braised Pork Belly and Eggs)
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Thit Kho Trung (Braised Pork Belly and Eggs) is Vietnamese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Bring the eggs to a boil in a small pot, then simmer 9 minutes, cool in cold water, and peel.
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Cut the pork belly into large chunks and pat dry.
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Melt the sugar with 2 tbsp water in a heavy pot over medium heat, swirling occasionally, until it turns a deep amber caramel, about 6 minutes.
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Carefully add the shallots, standing back as the caramel sputters, and stir 30 seconds.
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Add the pork and toss to coat in the caramel, searing on most sides, about 5 minutes.
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Pour in the coconut water and fish sauce, add the black pepper, and bring to a simmer.
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Cover partly and braise, stirring occasionally, until the pork is very tender and the sauce has reduced and darkened, about 45 minutes.
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Add the peeled eggs and simmer uncovered 10 minutes more, spooning the sauce over them so they take on the color.
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Set the pot aside off the heat for the flavor to settle before serving; this dish is meant to be made in quantity and eaten again over the next few days, the sauce only deepening.
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Serve warm, ladled over rice, with a side of rice served separately rather than mixed in.
Watch how to cook Thit Kho Trung (Braised Pork Belly and Eggs)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Vietnamese dinner is a plate rather than a single dish. These are the courses that normally sit beside Thit Kho Trung (Braised Pork Belly and Eggs), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Thit Kho Trung (Braised Pork Belly and Eggs) carries eggs, fish, and coconut. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | Yes | Banh Xeo (Vietnamese Sizzling Crepes) |
| Soy | No | |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 550 kcal
- Protein
- 26 g
- Carbs
- 9 g
- Fat
- 46 g
- Fiber
- 0 g
- Sugar
- 6 g
- Sodium
- 870 mg
- Saturated fat
- 18 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Thit Kho Trung (Braised Pork Belly and Eggs) takes about 70 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.