Vietnamese Food Recipes: Vietnamese Food Recipe: Caramelized pork belly w/eggs(thit kho tau or kaw)


This week I am back to making Vietnamese food! Yup! Everyone in here knows that I LOVE my Asian Cooking and so this week I am doing a dish called Thit Kho Tau or Thit Kho Kaw! I got the recipe from a sub of mine names Saveda Lee and her channel is called EatNowCryLater over @…. I saw her make this dish and I had to make it. This dish embodies Vietnamese comfort food and soul food. This dish is served year round but it very popular during the lunar new year. This year is the year of the Dragon! Happy Lunar New Year! Check this recipe out below I know you will love it as much as I do!


2 Lbs of pork belly or pork shoulder or combo of both cut into medium sized chunks.
8 Hard boiled eggs peeled.
1 Can of bamboo shoot tips or 2 or 3 fresh bamboo shoot tips.
The juice of two young coconuts or one can of fresh coconut juice/water at least 2 cups worth.
1 Inch of ginger minced.
1 Tbsp. fresh garlic minced.
1 Tbsp. fresh shallot or red onion minced.
1 Tsp. black pepper.
1 Tsp. red pepper.
1 Whole star anise.
1 Tsp. Thick soy sauce.
1/3 Cup fish sauce for the pot.
1 Tbsp. fish sauce for pork marinating.
1/3 Cup white or brown sugar for caramel sauce.
2-3 Scallions finely chopped.


Slice your pork into medium sized chunks.
Put pork in a large glass or plastic bowl.
Now add your green onions, minced garlic, minced ginger, minced shallot, fish sauce, black pepper, red pepper, and sugar to the pork and toss it well to get it all mixed then let marinate for a minimum of 30 minutes to as long as overnight.
Now take your bamboo shoots and drain the juice from them.
Cut the bamboo shoots up into medium sized chunks.
Set the bamboo shoots aside.
Boil your eggs now for 10 minutes then let stand in how water for another 10 minutes.
Now if you got two fresh coconuts drain the juice from them. You are looking for two cups.
If you don’t have fresh coconuts then canned organic juice will work just fine.
Now take your heaviest cooking pot and put it on medium heat.
Evenly coat the bottom of the pan with your white or brown sugar.
Allow the sugar to melt and caramelize.
Once caramelized give the sugar a quick stir.
When the sugar looks brown enough add your pork into the pot and mix all together.
Allow the pork to cook in the sugar for at least five minutes.
Now add the bamboo shoots, fish sauce, coconut juice, and eggs.
Mix all this together.
Now add in the star anise and stir the entire mixture well.
Add enough water to just cover the entire mixture and mix all together well.
Bring the entire pot to a rolling boil then reduce to a simmer.
You can choose to cover the pot or not but simmer for at least two hours.
Skim any scum that arises in the stew from time to time if needed.
NOTE: Once the eggs have gotten nice and brown you can remove them from the stew and allow the pork to cook for longer than two hours. Saveda told me to cook the pork for a long time so that it gets nice and tender and so that the flavor of the caramelized sugar would really get into the pork. If you want your stew sauce to be soupy cook the dish for two hours then serve. If you prefer a thicker stew sauce then simmer longer and allow it to reduce to your desired thickness.
NOTE: Serve your Thit Kho Tau on rice or on noodles along with a side of pickled mustard greens and pickled bean sprout salad. There are links in the above blog post for the recipes for pickled mustard greens or Chrouk Spey in Chinese. See below for my recipe for Vietnamese pickled bean sprouts.
Vietnamese Pickled Bean Sprouts
1 Lb. bean sprouts.
1 or 2 carrots shredded.
1 Bunch of garlic chives, Chinese chive flowers or American chives cut into 2 or 3 inch pieces.
1 Clove minced garlic.
1 Medium red onion sliced long and thin.
5 or more red chilies tops cut off and sliced thin. Leave seeds and ribs for heat if desired.
3 Parts water.
1 Part white vinegar.
1 Tbsp. sugar or more if you like your pickled veggies sweeter.
1/2 Tbsp. salt.
Find a container large enough to hold all the ingredients.
Clean all of your veggies.
Put all veggies in container.
In another container mix your water, vinegar, salt and sugar and stir until sugar and salt dissolve.
Pour liquid over the veggies and mix all together well.
Close container and put in the fridge for one day.
The pickled veggies should remain good for one week.