Vietnamese Braised Pork with Eggs (Thit Kho)
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PREP TIME: 1 hour
SERVES: 6-8
TOTAL COOKING TIME: 4 hours
INGREDIENTS
- 3 lbs pork butt with skin
- 1 dozen eggs
- 2 sweet vidalia onions, sliced
- 1 bunch of scallion, cut into 1”
- ½ tsp salt
- 1 tsp brown sugar
- 1 tsp sugar rocks
- 1.5 cups coconut juice
- 1/8 cup fish sauce
- 1 tsp sesame oil
- 1 tsp mushroom seasoning
- 1 tbsp olive oil
- 4 cloves fresh garlic, sliced
- 1 tbsp garlic, diced
- 1 tbsp dried diced onion
- 1 tbsp dried diced garlic
- 1/8 black pepper
- 3 cups white rice
DIRECTIONS
- Clean pork with cold water. Remove excess fat and debone pork. Cut pork into roughly 2 inch chunks.
- Place pork into a large mixing bowl. Add dried diced onion, dried diced garlic, sesame oil, black pepper. Mix pork and spices well. Put aside.
- Boil a medium pot of water. Add eggs and cook for 10 min. Drain and move eggs into another pot with cold water. Break the shelves for hard boiled eggs.
- Using a large non-stick pan, add olive oil over medium heat. Add diced garlic and cook until golden brown. Add hard boiled eggs to cook for 2 min on each side. Remove eggs and put aside.
- Using a large pot, add marinated pork from Step 2. Add coconut juice, fish sauce, cut scallion white parts, sugar rocks, brown sugar, sliced garlic cloves and fried hard boiled eggs from Step 3.
- Cook pork on low heat for 4 hours until pork meat is tender. Ready to serve over white rice.