Caramelized Pork Belly with Egg

Name: Caramelized Pork Belly with Egg (Thịt Kho Trứng)
Cuisine: Vietnamese
Ingredients: 12 to 16 large eggs (2 per portion); ½ cup (120 ml) vegetable oil; 2½ tablespoons minced garlic; 2 tablespoons minced shallots; 1¾ pounds (800 g) pork belly, sliced ¾-inch (2-cm) thick by 1½-inches (4-cm) long; ¼ cup (60 ml) fish sauce, such as Three Crabs; ¼ cup (60 ml) fish sauce, such as Three Crabs; ¼ cup (60 ml) oyster sauce, such as Lee Kum Kee; ¼ cup (60 ml) oyster sauce, such as Lee Kum Kee; ¼ cup (60 ml) dark soy sauce, such as Pearl River Bridge; ¼ cup (60 ml) dark soy sauce, such as Pearl River Bridge; ½ cup (70 g) rock sugar; 1 teaspoon kosher salt; 2 tablespoons chicken bouillon, such as Totole Granulated Chicken Soup Base Mix; 2 tablespoons chicken bouillon, such as Totole Granulated Chicken Soup Base Mix; 2 Fresno chiles; 1 bunch green onions; 4 cups (520 g) cooked white jasmine rice; Pickled Vegetables and/or store-bought pickled mustard greens and leeks, such as Pigeon (optional); Pickled Vegetables and/or store-bought pickled mustard greens and leeks, such as Pigeon (optional); Pickled Vegetables and/or store-bought pickled mustard greens and leeks, such as Pigeon (optional); Pickled Vegetables and/or store-bought pickled mustard greens and leeks, such as Pigeon (optional)

Thịt Kho Trứng

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Madame Vo

By Jimmy Ly and Yen Vo

Published 2024

About

Thịt kho is a slow-braised, caramelized pork dish—like a stew—that is arguably one of the most elemental and essential homestyle dishes in Vietnamese cuisine. It also helped convince Yen to date me! After moving from Houston to New York, Yen, who had grown up eating this dish all the time, didn’t know where to find a good version of it, so I invited her to my house. My mom made it f

Ingredients

Asia
Americas
Vietnam
United States
Houston
Main course

Ingredients

Method