Dinner Party · Vietnamese
Thit Kho Trung
Pork belly and eggs slow braised in a dark, savory coconut caramel sauce.
Why This Works
The combination of coconut water and fish sauce creates an incredible depth of flavor that is both savory and uniquely sweet.
The Upgrade
Add a star anise to the pot for an extra layer of aromatic complexity.
Chef's Secret
Michelin TechniqueThe key is the dark caramel base—if it's not dark enough, the final dish will lack that signature glossy look and savory richness.
Ingredients
Total time including resting: 45 min
Directions
In a pot, melt sugar until it reaches a dark, mahogany color, being careful not to burn it.
5 minAdd pork chunks, searing until coated in the caramel and golden brown on all sides.
7 minAdd garlic and shallots, sautéing until fragrant.
2 minPour in the coconut water until the meat is submerged; the natural sugars will create a delicate sweetness.
2 minBring to a gentle simmer, skimming off any foam that rises to the surface for a clear sauce.
5 minAdd fish sauce and hard-boiled eggs, turning the heat to low.
2 minSimmer until the pork is fork-tender and the eggs have absorbed the dark, flavorful sauce.
20 minIncrease heat slightly at the very end to thicken the sauce to a glaze-like consistency.
2 minWine Pairing
Barbera d'Asti
Red Wine
The BottleVietti Barbera d'Asti Tre Vigne
Barbera is prized for its high acidity and low tannin, making it the ideal partner for fatty pork belly. Its bright acidity cuts right through the richness of the meat and the sweetness of the coconut caramel.
Nutrition per Serving
480
calories
32g
protein
15g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pickled Mustard Greens
The pungent, sour bite of pickled greens balances the heavy, fatty richness of the coconut-braised pork.
Ingredients
Directions
Combine water, vinegar, sugar, salt, garlic, and chili flakes in a saucepan over medium heat.
Stir until the sugar and salt have fully dissolved, then bring the brine to a gentle simmer.
Place the chopped mustard greens into a clean, heat-proof glass jar.
Pour the hot brine over the greens, ensuring they are completely submerged.
Allow the mixture to cool at room temperature for 15 minutes to initiate pickling.
Serve immediately or refrigerate for up to 3 days to deepen the flavor profile.
Side Dish
Steamed Broccoli
Simple steamed broccoli helps ground the dish with a healthy, earthy crunch.
Ingredients
Directions
Bring one inch of water to a rolling boil in a wide saucepan fitted with a steamer basket.
Place trimmed broccoli florets into the basket in an even, single layer.
Cover tightly and steam for exactly 4 minutes until the broccoli is vibrant green and crisp-tender.
Immediately transfer to a warmed serving bowl to halt the cooking process.
Toss gently with olive oil, fleur de sel, and black pepper.
Finish with a light dusting of fresh lemon zest and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Cooked it for guests over the weekend — everyone wanted the recipe.
Tasty and easy. Mine wasn't as photogenic but the flavor was there.