Vietnamese Braised Pork with Egg, known as “Thịt Kho Trứng”, is a classic home-style dish. Pork is slowly braised in coconut water and caramelized sugar until it develops a deep golden color and melts in your mouth. Serve with steamed rice to soak up the savory sauce.
Phở is often the first dish people associate with Vietnamese cuisine, but there are many comforting, flavorful recipes to discover. Thịt Kho Trứng is one of those beloved family dishes I grew up with.
Traditionally this dish uses pork belly with the skin left on, sometimes simmered with fresh coconut meat. My grandmother made it that way, and many families have their own variations. Below is a clear, home-style approach you can follow or adapt to your taste.
Table of Contents
- Why you should try this recipe
- Ingredients and substitutions
- How to make Vietnamese braised pork
- Tips
- Storage
- FAQs
- More savory recipes
- Vietnamese Braised Pork with Eggs (Thịt kho trứng) Recipe
Why you should try this recipe
- This is a home-style Vietnamese favorite that you may not find prepared as well in restaurants — the slow braise brings out deep, comforting flavors.
- It pairs perfectly with steamed rice or sticky rice and makes a hearty, satisfying meal.
- The eggs absorb the braising liquid and become richly flavored; they’re excellent on their own or added to a bowl of noodles.
Ingredients and substitutions
The full ingredient list and quantities are in the recipe card below. Notes and substitution suggestions:
- Pork – Use a mix of pork belly and pork shoulder, cut into large chunks. Using both creates balance: belly adds richness and gelatinous texture, shoulder provides leaner meat.
- Eggs – Hard-boiled eggs are added near the end so they soak up the sauce. Soft- or medium-boiled eggs can be used if you prefer.
- Coconut water – A carton of coconut water adds subtle sweetness and depth. Plain water works if coconut water isn’t available.
- Salt – Kosher or sea salt. A splash of fish sauce can add extra umami if you like.
- Pepper – Ground black pepper to taste.
- Onion – Yellow onion or shallots both work well.
- Garlic – Smashed or minced garlic for aromatics.
- Sugar – Granulated sugar is caramelized to create the characteristic color and flavor of the braise.
How to make Vietnamese braised pork
Caramelize the sugar – In a large pot, combine sugar with a small amount of water and heat on high until it turns a deep amber color. Avoid stirring once it begins to color.
Add the pork and aromatics – Add the pork pieces to the caramel and toss to coat. Season with salt and pepper and add diced onion and smashed garlic.
Braise – Pour in coconut water and enough additional water to just cover the pork. Bring to a boil, then reduce to low and simmer for at least 1 hour, until the meat is tender and the liquid has reduced by about half.
Add the eggs – After the meat has simmered and you’ve adjusted seasoning, add peeled hard-boiled eggs and submerge them in the braising liquid. Cook on low for another 20–30 minutes, turning the eggs halfway so they darken evenly.
Tips
- Cut the pork into large chunks (about 1″ or larger) so it keeps texture after long braising.
- Don’t worry about eggs turning rubbery — when simmered gently in the braising liquid they pick up flavor without becoming tough.
- Cook low and slow for the best tenderness and concentrated sauce.
Storage
Store leftovers in the refrigerator for up to one week. Reheat gently on the stove so the sauce thickens and the meat stays tender.
FAQs
Yes. A slow cooker can be used, but monitor the meat so it doesn’t become overcooked and disintegrate. Slow cookers are convenient, but the final reduction may require finishing on the stovetop to concentrate the sauce.
You can use an Instant Pot to speed up cooking, but because it traps steam the braising liquid won’t reduce. If you use a pressure cooker, plan to simmer the sauce afterward to thicken and develop the proper glaze.
More savory recipes
- Roast Turkey
- Easy Thanksgiving Dressing
- Turkey Salad Sandwich
- Creamed Corn Au Gratin
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Vietnamese Braised Pork with Eggs (Thịt kho trứng)
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Ingredients
- 2 lbs pork belly, with skin preferred
- 2 lbs pork shoulder
- 1 liter carton coconut water
- 2 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 onion, diced
- 4 cloves garlic, smashed
- ¼ cup granulated sugar
- water, as needed
- 8 eggs, hard boiled
Instructions
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Rinse the pork and pat dry, then cut into 1″ x 2″ chunks.
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Dice the onion and smash the garlic; set aside.
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Add ¼ cup sugar and about ½ cup water to a large pot. Cook over high heat until the mixture caramelizes to a deep amber color; do not stir once it begins to color.
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When most of the water has evaporated and the sugar is amber, add the pork and toss to coat in the caramel.
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Season with salt and pepper and stir in the onion and garlic.
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Pour in coconut water and enough additional water to just cover the pork.
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Bring to a boil, reduce heat to medium-low, and simmer for at least 1 hour until meat is tender and the liquid has reduced by about half.
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Meanwhile, boil eggs in a separate pot for 10 minutes, then cool in cold water and peel.
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After the pork has simmered for at least an hour, taste and adjust seasoning as needed.
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Add the peeled eggs, trying to submerge them in the braising liquid. Reduce heat to low and cook 20–30 minutes, turning eggs halfway so they color evenly.
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Serve the braised pork and eggs over steamed rice.
Nutrition
Nutrition information is an approximation.
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