Braised or caramelized pork and eggs, "Thịt Kho Trứng", is a traditional Vietnamese dish that can be made any day of the week. Each family has their own recipes and method of making this dish. But the basic always include sweet coconut juice, dark soy, fish sauce and black pepper. I use all types of pork cuts from country pork ribs to pork rib-lets. You can even use pork butt and pork belly; another favorite cut of meat used in this dish. Put this meat on top of hot steamy rice, crack open the egg and drizzling the caramelize sauce on top creates the most beautiful flavors!
My parents used to make a giant stock pot of caramelized pork and eggs and we would eat it all day long. Usually, there's some leafy greens to add fiber to the meal and some soup to sip afterwards. And we definitely drizzle that sauce all over the veggies! I remember my siblings and I would fight over the last few eggs; we couldn't get enough of the drench egg yolks!
This is an easy dish to make, hence it can be enjoyed on a regular week night. There's only 10-minutes of prepping and then you let the meat simmer away until it's time to eat! Most type of pork cuts will tenderized in 30-minutes. If the one you chose feels tough, add a quarter cup of water and simmer 10 additional minutes.
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