Pork belly and eggs are braised in a sweet and savory broth until the pork belly is melt-in-your-mouth tender.
After a slow braise in a clay pot the pork belly just melts in your mouth.
Although the pork belly and eggs are the stars, the broth is welcomed and delicious over rice.
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you might reduce it down further for a stickier affair.
Thit Kho Trung is served all year round.
This dish is meant to be shared with people, not to be eaten alone.
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It creates the most unctuous and delicious pork belly and eggs.
Use lean or fatty cuts.
It is up to you.
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Cooking times will vary depending on the cut of meat and how big your batch is.
The trick is to let it braise for at least 30 minutes before you check for doneness.
For chicken and fish, it wont need to braise for longer than 40 minutes.
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Plan Ahead
it’s possible for you to braise this up to five days ahead of time.
Refrigerate it in an airtight glass container.
Got Leftovers?
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Thit Kho Trung is made with the idea that youll have leftovers to enjoy during the busy week ahead.
It keeps well and tastes even better after several days.
Keep leftovers tightly covered in the fridge for up to five days.
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Reheat thoroughly in a pot on the stove top over medium heat and enjoy it again with steamed rice.
Looking For More Yummy Braises?
Gently add the chicken eggs with a slotted spoon and set the timer for five minutes.
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When the timer goes off, gently add the quail eggs.
Set the timer for another four minutes.
Remove the pot from the heat, and gently drain the water out.
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Run cold tap water over the eggs to help them cool.
Resist the urge to stir it.
Watch over the pot as the sugar caramelizes.
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Dont walk away or it will burn.
It should take 2 to 3 minutes turn golden.
You may need to brown them in batches.
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Use tongs or chopsticks to flip each piece over.
Once each side is seared, transfer the pork to medium bowl.
If doing in batches, repeat with the remaining pork belly.
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The bottom of the pot will darken (but not a black char) quite a bit.
This adds both flavor and the color to the broth.
In the same pot, add the shallots and saute until they start to turn golden.
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Then, add the garlic.
Saute for a 2 to 3 minutes until golden brown.
Return the browned pork belly into the pot.
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Occasionally, use a large spoon to skim off any scum that surfaces to the top.
Add the peeled eggs, whole chilies, and black pepper.
Stir in the fish sauce, coconut syrup or coconut sugar, and more black pepper to taste.
Increase the heat to medium heat, and simmer for 15 more minutes with the lid off.
The eggs and pork belly should stay intact but tender.
They will have taken on the brown color from the broth.
Serve with plenty of sticky rice and pickled vegetables on the side.
