Dinner Party · Vietnamese
Thit Kho Tau
Pork belly and eggs slow-braised in coconut water, an essential dish for the Vietnamese Lunar New Year.
Why This Works
The coconut water provides a natural sweetness that balances the savory, fatty pork belly beautifully.
The Upgrade
Add a piece of fresh chili for a subtle heat.
Chef's Secret
Michelin TechniqueSkimming the fat regularly during the braise is the key to a clean, non-greasy sauce.
Ingredients
Total time including resting: 45 min
Directions
Brown the pork belly in a hot pan until crisp on all sides.
7 minRemove pork, and in the same pan, caramelize sugar into an amber syrup.
3 minReturn pork to pan, add shallots, garlic, and fish sauce.
2 minPour in coconut water to submerge the meat.
1 minSimmer gently until the pork is tender, skimming fat off the top.
25 minAdd hard-boiled eggs and continue simmering until the sauce reduces and coats the eggs.
10 minServe hot with steamed rice.
1 minWine Pairing
Off-Dry Riesling
White Wine
The BottleDr. Loosen Blue Slate Riesling Kabinett
The coconut water braising liquid creates a sweet and rich sauce that demands a wine with balancing acidity and residual sugar. The wine's stone fruit profile echoes the creamy richness of the pork.
Nutrition per Serving
520
calories
28g
protein
15g
carbs
38g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pickled Mustard Greens
Salty and sour mustard greens cut through the rich, fatty pork belly perfectly.
Ingredients
Directions
Trim mustard greens into 2-inch segments, rinse thoroughly, and pat completely dry.
Massage the salt into the greens in a large bowl for 3 minutes until softened, then rinse twice to remove excess salinity.
Dissolve sugar in the warm water, then stir in the vinegar, garlic, and chili.
Pack the greens tightly into a clean glass jar.
Pour the brine over the greens until fully submerged.
Let ferment at room temperature for 2 hours, then refrigerate for at least 12 hours before serving.
Side Dish
Steamed Rice
Simple white rice is the best partner to soak up the luxurious coconut-braised juices.
Ingredients
Directions
Rinse the jasmine rice under cold water until the water runs clear, then drain thoroughly.
Combine the rice, water, salt, and oil in a heavy-bottomed saucepan.
Bring the mixture to a boil over medium-high heat, stirring once to combine.
Reduce heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes to steam.
Fluff gently with a fork before serving.
Member Reviews
How did it turn out?
Rate this recipe
Perfect Vietnamese flavors. Followed it step by step and it was flawless.
Great recipe — took me about 10 minutes longer than listed but worth it.