Thịt kho trứng (caramelised pork with boiled eggs in coconut water)

A classic of Vietnamese Lunar New Year (Tết): pork belly simmered tender in coconut water and caramel, with boiled eggs. Sweet-salty, and even better the next day.

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Method

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1. Hard-boil the eggs for 9 minutes, cool in cold water, and peel. ⏱ Timer: 9 min
2. Blanch the pork in boiling water for 3 minutes, then drain and rinse. ⏱ Timer: 3 min
3. In a heavy-bottomed pot, melt the sugar with 2 tbsp water over medium heat into a dark amber caramel.
4. Add the garlic, shallot and pork, and toss for 3-4 minutes until coated with caramel. ⏱ Timer: 3 min
5. Add the fish sauce and coconut water; if it doesn't cover the meat, top up with a little water.
6. Simmer covered over low heat for 1 hour, then add the eggs and simmer uncovered for a further 20-30 minutes, until the meat is tender and the sauce has thickened slightly. ⏱ Timer: 1 h
7. Sprinkle with pepper and spring onion, and serve with rice and pickles.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The fat is easy to skim off once cold, if you prefer it lighter.
• Pickled mustard leaf or bean sprouts balance the rich flavour nicely.

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