Thịt kho tàu - Caramelized pork and eggs

By Helen Le Published: July 30, 2012

  • Prep: 30 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 30 mins

  • Yield: 8-12 Servings

This dish goes well with boiled vegetables, green mustard pickle, and other pickles. It is also a perfect breakfast with steamed sticky rice and some fresh herbs and cucumber slices. The pork should be very tender but still in its shape. You can easily break it with chopsticks. The broth should be clear and has nice caramel color.

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Ingredients
Instructions
  • Season the pork with minced garlic, minced shallot, stock powder (optional), salt, and pepper. Refrigerate for 30 minutes or longer.
  • Heat 1 tbsp of cooking oil in a large pot over medium heat. Sprinkle 2 tbsp of sugar over the base. Once the sugar melts and caramelizes, add the pork and stir for 3 minutes until the pork is no longer pink on the outside.
  • Pour in enough coconut juice and water to barely cover the pork. Add fish sauce and the hard-boiled eggs and bring to a boil. Skim off any scum and simmer uncovered over low-medium heat for 2 hours. The sauce will reduce by half and become saltier.
  • Transfer to a serving plate and sprinkle with black pepper.

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