Recipe courtesy of Tue Nguyen
Recipe courtesy of Tue Nguyen
Watch how to make this recipe.
Thit Kho
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- Level: Easy
- Total: 2 hr 10 min (includes marinating and resting time)
- Active: 55 min
- Yield: 4 servings (main course)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 777
- Total Fat
- 65 g
- Saturated Fat
- 23 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 20 g
- Cholesterol
- 423 mg
- Sodium
- 1955 mg
Every family has its own version of thit kho and every family believes their version is the most superior. I completely understand the sentiment since I feel the same about mine. I hold this recipe so close to my heart because it is the most iconic humble dish in Vietnam, and it was also the first dish that I learned to cook to impress my mom. Imagine the most tender and flavorful pork belly with hardboiled quail eggs (you can use chicken eggs if you want). I use a similar caramelizing technique for my C. Kho and Chicken Clay Pot if you’d like to keep practicing. In terms of spiciness, start with 2 Thai bird’s eye chilies and add more if you can handle the heat.
- Level: Easy
- Total: 2 hr 10 min (includes marinating and resting time)
- Active: 55 min
- Yield: 4 servings (main course)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 777
- Total Fat
- 65 g
- Saturated Fat
- 23 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 20 g
- Cholesterol
- 423 mg
- Sodium
- 1955 mg
Ingredients
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Directions
- In a large bowl, combine the pork belly, 2 tablespoons of the brown sugar, 2 tablespoons of the fish sauce, the garlic, 1 tablespoon of the soy sauce, the shallot and salt. Mix until the pork pieces are all coated. Cover with plastic wrap and marinate for 30 minutes in the refrigerator.
- Bring a small pot of water to a vigorous boil over high heat. Carefully lower the quail eggs into the water with a slotted spoon and cook for 4 minutes. Transfer to a bowl of cold water to cool 10 minutes. Place the quail eggs in a plastic container with some water, cover the container, and shake the quail eggs. This will help to peel the quail eggs much more quickly, I promise! Peel the eggs and rinse gently under cold water to get rid of any bits of shell. Set aside in a bowl.
- Remove the pork belly from the fridge and let come to room temperature for 30 minutes.
- In a 4-quart pot, stir the remaining 2 tablespoons brown sugar over medium heat until the sugar is completely melted, 2 to 3 minutes. Carefully pour 1 tablespoon water over the sugar and stir a few times; this will make the sugar harden but don’t worry, you’re on the right track. In another 1 to 2 minutes the sugar will dissolve again and turn into a delicious caramel.
- Add the pork belly with its marinade to the pot and cook, stirring a few times to coat, until the pork renders its fat, about 5 minutes. Add the remaining 2 tablespoons fish sauce, the remaining 1 tablespoon soy sauce and the black pepper and stir once to coat the pork in the caramel sauce. Cover and cook until the pork is glazed in the sauce, about 10 minutes longer.
- Mix in the cooked quail eggs, being careful not to break them. Add the coconut soda if using, cover and cook for an additional 5 minutes. Give it one more gentle stir.
- Transfer the thit kho to a large bowl or platter. Garnish it with the Thai bird’s eye chilies and scallions. Enjoy with steamed white rice.
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