Pork Egg Stew | Thit Kho Trung
Pork Egg Stew is a traditional Vietnamese dish featuring caramelized pork and eggs slowly braised in coconut water, fish sauce, and sugar, resulting in a rich, savory, and slightly sweet flavor. Serve it with steamed rice and you have the perfect comfort food!
Ingredients
Caramel Sauce:
- ¼ cup avocado oil, or any neutral oil
- ¼ cup granulated sugar
Ingredients:
- 3 lbs pork shoulder, cut into 2 inch pieces, fat trimmed (if you prefer it more lean)
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1 onion, quartered
- 6 garlic cloves, smashed
- 1 liter water
- 1 liter coconut water
- ⅓ cup fish sauce, plus 1 Tbsp
- ⅓ cup Maggi, or soy sauce, plus 1 Tbsp
- 3 Tbsp mushroom powder
- 2 dozen hard-boiled eggs, peeled
- whole Thai chili peppers
Instructions
- Rub salt and pepper on pork, mix and set aside.
- In a 5-7 quart pot on medium high heat, make the caramel sauce by adding oil and sugar into the pot. Stir occasionally with a rubber spatula for 3 minutes until the sugar caramelizes and turns a rich amber color, but not too dark as you will burn the sugar and the sauce becomes too bitter. If need be, you can turn down the heat towards the end.
- Once you get the desired color, add onions and garlic and cook for 30 seconds.
- Add pork and coat it evenly with the caramel sauce.
- Let it sit untouched 4 minutes on each side, for a total of 8 minutes, so the meat turns nicely brown.
- Pour water then coconut water into the pot.
- Add fish sauce, Maggi, mushroom powder, eggs and Thai chili peppers (if you’re using them).
- Bring water to a boil and reduce heat to low.
- Cover pot with lid and let it simmer on medium low for 3 hours.
- Skim the foam as needed to create a nice clear broth.
- Serve with rice.
Nutrition
Serving: 1portion | Calories: 454kcal | Carbohydrates: 31g | Protein: 39g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 113mg | Sodium: 3826mg | Potassium: 1206mg | Fiber: 4g | Sugar: 17g | Vitamin A: 18IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 3mg
Equipment
- 7 quart pot