A traditional Vietnamese everyday comfort dish paired with rice that satisfies any hungry belly!
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Braised or caramelized pork and eggs, "Thịt Kho Trứng", is a traditional Vietnamese dish that can be made any day of the week. Each family has their own recipes and method of making this dish. But the basic always include sweet coconut juice, dark soy, fish sauce and black pepper. I use all types of pork cuts from country pork ribs to pork rib-lets. You can even use pork butt and pork belly; another favorite cut of meat used in this dish. Put this meat on top of hot steamy rice, crack open the egg and drizzling the caramelize sauce on top creates the most beautiful flavors!
My parents used to make a giant stock pot of caramelized pork and eggs and we would eat it all day long. Usually, there's some leafy greens to add fiber to the meal and some soup to sip afterwards. And we definitely drizzle that sauce all over the veggies! I remember my siblings and I would fight over the last few eggs; we couldn't get enough of the drench egg yolks!
This is an easy dish to make, hence it can be enjoyed on a regular week night. There's only 10-minutes of prepping and then you let the meat simmer away until it's time to eat! Most type of pork cuts will tenderized in 30-minutes. If the one you chose feels tough, add a quarter cup of water and simmer 10 additional minutes.
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Ingredients
1.5 lbs pork meat (ribs, belly, bottom round, country ribs)
8 eggs
1 can of Coco Coconut Soda
1/4 cup ginger julienned
1/4 cup sliced garlic
3 tbsp olive oil
3 tbsp braising sauce
3 tbsp fish sauce
1 tsp thick soy sauce
1/4 tsp black pepper
1/4 tsp salt
1-1.5 cups water
8-10 red Thai chili (optional)
2 serrano chilis sliced (optional)
Notes: If you want to use watermelon rinds, be sure to use a peeler and remove tough hard skin. Cut rinds into small 1-inch cubes. Add rinds to pot after the pork has been simmering for 20-25 minutes. Cover and simmer for 5-minutes, then remove lid and allow sauce to reduce and darken in color. Approximately and addition 8-10 minutes.
Method
Start a boiling water in a pot that will fit 8 small eggs. Add 1/2 salt.
While the water is heating up for the eggs, begin preparing the other main ingredients.
Julienne the ginger, slice the garlic and cut up pork into 1.5-2 inch pieces if needed. If using baby back ribs, slice each rib up. Lightly salt them.
If water is boiling, add eggs. Cook on low simmer for 6-minutes for soft boiled eggs. Set a timer. The eggs I'm using are smalls. Place in water bath immediately.
Add oil to a stewing pot and sauté garlic and ginger until fragranced. Approximately, 3-4 minutes.
Add pork and stir.
Add coconut soda, braising sauce, fish sauce, thick soy, salt, black pepper, and water. If you want it less saucy, use only one cup of water instead of one and a half.
Bring mixture to a boil; cover and reduce heat to medium. Let pot simmer for 20-minutes covered.
Eggs should be cooled down enough to peel. Prepare eggs and set aside.
Prepare chilis if using and set aside.
Remove lid for the last 10-minutes of cooking. This will reduce the sauce and create a richer depth of flavor in the sauce.
After 30-35 minutes, you meat should be tender. If the one you chose feels tough, add a quarter cup of water and simmer 10 additional minutes.
Garnish with chili and serve hot with rice and veggies.
Enjoy! Bon Appétit!
Notes: If you want to use watermelon rinds, be sure to use a peeler and remove tough hard skin. Cut rinds into small 1-inch cubes. Add rinds to pot after the pork has been simmering for 20-25 minutes. Cover and simmer for 5-minutes, then remove lid and allow sauce to reduce and darken in color. Approximately and addition 8-10 minutes.
Notes: If you want to use watermelon rinds, be sure to use a peeler and remove tough hard skin. Cut rinds into small 1-inch cubes. Add rinds to pot after the pork has been simmering for 20-25 minutes. Cover and simmer for 5-minutes, then remove lid and allow sauce to reduce and darken in color. Approximately and addition 8-10 minutes.