Vietnamese Caramelized Pork and Eggs

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Vietnamese Caramelized Pork and Eggs (Thịt Kho Trứng) is a beloved home-style dish from southern Vietnam, featuring tender pork belly slow-braised in a glossy, sweet-savory caramel sauce alongside hard-boiled eggs. The deep amber sauce balances rich pork with the gentle sweetness of caramel and the warm savor of fish sauce, traditionally spooned over steamed jasmine rice to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 48 gFat
• 17 gSaturated Fat
• 12 gCarbs
• 0.5 gFiber
• 9 gSugar
• 32 gProtein
• 880 mgSodium
• 430 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 3 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the caramel

• 1/4 cup (50 g) granulated sugar
• 2 tablespoons warm water

For the braise

• 1.5 lbs (700 g) pork belly, skin-on, cut into 1.5-inch pieces
• 6 hard-boiled eggs, peeled
• 2 tablespoons fish sauce
• 1.5 cups (360 ml) coconut water or water
• 1 large shallot, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon neutral oil
• 1/2 teaspoon freshly ground black pepper

Directions

1. Make the caramel: heat the sugar in a dry heavy skillet over medium heat without stirring until it melts and turns a deep amber, about 4-5 minutes. Carefully pour in the warm water (it will bubble vigorously), swirl to combine, and remove from heat.
2. Pat the pork belly pieces dry. Heat the oil in a Dutch oven or heavy pot over medium-high heat. Sear the pork in batches until lightly golden on all sides, about 5 minutes total. Transfer to a plate.
3. Add the shallot and garlic to the pot and stir until fragrant, about 1 minute. Pour in the prepared caramel, fish sauce, and coconut water, scraping up any browned bits from the bottom of the pot.
4. Return the pork and any juices to the pot. Add enough water to just barely cover the meat. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 35 minutes until the pork is fork-tender.
5. Add the peeled hard-boiled eggs to the pot, turning them to coat in the sauce. Uncover and continue to simmer for 12-15 minutes, spooning the sauce over the eggs occasionally, until the liquid reduces to a glossy, syrupy glaze that coats the back of a spoon.
6. Stir in the black pepper, taste, and adjust fish sauce for saltiness. Serve immediately with steamed jasmine rice, drizzling the caramel sauce over everything.

Cook’s Notes

• Use palm sugar (đường thốt nốt) in place of granulated sugar for a more authentic, slightly smoky-caramel flavor.
• Do not skip the dry caramel step – it is the soul of the dish, providing both deep color and complex sweetness that simply adding sugar cannot replicate.
• Cut the pork belly with the skin left on for the best textural contrast between silky fat and tender meat.
• This dish tastes even better the next day; store covered in the refrigerator and reheat gently, as the flavors continue to meld overnight.
• For a Tết (Lunar New Year) presentation, leave one or two eggs whole and slice the rest in half lengthwise to show the golden yolks.

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