Braised Pork Belly and Egg / Thit Kho Tau

There’s probably not a single dish that is as iconic to Vietnamese home cooking as Thịt Kho Tàu—a braised pork belly and egg dish that embodies comfort, tradition, and family. For me, it’s a dish that instantly transports me back to my mom’s kitchen. The aroma of braised pork simmering in fish sauce and coconut soda, mingled with the savory-sweet balance of the caramel sauce, is like a warm hug from my childhood. She would lovingly prepare this dish, especially during special occasions or when the family needed a hearty, soul-soothing meal. Thit kho tau isn’t just food—it’s a culinary heirloom passed down from generation to generation. Its presence at the dining table is a gentle reminder of where we come from and the bonds that keep us close.

A Brief History of Thit Kho Tau and Its Lunar New Year Importance

Thit kho tau has deep roots in Vietnamese culture and cuisine. The dish, often associated with southern Vietnam, showcases the region’s love for rich, sweet-savory flavors. Despite its name, “Tàu” (Chinese) doesn’t necessarily mean the dish is of Chinese origin—it’s thought to refer to a style of preparation influenced by neighboring cuisines.

This iconic stew typically features tender pork belly and boiled eggs braised in a savory caramel sauce made from fish sauce and coconut soda. While it’s a staple year-round, it takes on special significance during Tết (Vietnamese Lunar New Year). As families gather to welcome the new year, Thit kho tau graces the festive spread as a symbol of abundance and togetherness.

The slow-braising process allows the pork to absorb the rich flavors of the broth, while the eggs, golden and glistening, are thought to bring good luck. It’s a dish that brings comfort to the body and the soul—a reminder of family traditions and the joy of sharing meals with loved ones.

Why You’ll Love This Recipe

Whether it’s your first time making thit kho tau or looking to recreate a taste of home, this recipe will surely win you over. Here’s why:

Rich, Balanced Flavors
The combination of savory fish sauce, Coco Rico, and aromatic flavors creates an irresistible harmonious blend.

Comfort in Every Bite
Each tender piece of pork melts in your mouth while the eggs add a delightful creaminess that ties the dish together.

A Connection to Tradition
Cooking thit kho tau is more than just following a recipe—it’s about honoring the legacy of Vietnamese cuisine and creating memories that last a lifetime.

Braised Pork Belly and Egg / Thit Kho Tau

4.7 from 48 votes

Servings

6-8

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Ingredients

• 4 lbs 4 Skin-On Pork Belly

• 12 12 Eggs

• Oil (For Frying)

• Marinade:

• 1 tbsp 1 Minced Shallot

• 1 tbsp 1 Minced Garlic

• 2 2 Thai Chili

• 2 tbsp 2 Fish Sauce

• 1 tbsp 1 Chicken Bouillon

• 1 tbsp 1 Sugar

• Salt and Pepper

• Caramel/Nuoc Mau:

• 1/4 cup 1/4 Sugar

• 1 tbsp 1 Oil

• Sauce:

• 1 can 1 Coco Rico

• 1 cup 1 Water

• 1/4 cup 1/4 Fish Sauce

• 2 2 Thai Chili

• Black Pepper

Directions

• Pork Prep:
• Parboil pork belly in boiling salted water for 10 minutes to help reduce the porky odor. Drain and rinse with cold tap water
• Cut pork belly into one-inch cubes
• In a mixing bowl, marinate pork belly with minced shallots, garlic, chopped Thai chilis, fish sauce, chicken bouillon, sugar, salt and pepper. Mix well, and let the pork marinate covered in the fridge for 30 minutes
• Nuoc Mau/Caramel:
• In a large pot on medium-low heat, slowly melt sugar while occasionally stirring to prevent it from burning. Allow the sugar to harden and then fully melt before turning a dark amber color
• Then add in a splash of oil and mix well to loosen the caramel
• Cook:
• Add the marinated pork belly along with any remaining marinade, and brown the pork off for 2-3 minutes
• Add in fish sauce, Coco Rico, water, chopped Thai chilis, and fresh ground black pepper
• Bring the pot up to a rolling boil, skim off any impurities, and then lower the heat and simmer covered on low for 60-75 minutes or until pork belly is mostly tender
• Eggs:
• Hard boil a dozen eggs in a pot of water for 10-12 minutes. Drain and rinse with cold tap water to make it easier to handle
• Peel the eggs, and pat dry with a paper towel
• Heat a small pot filled with neutral oil to 350F. Deep fry eggs for 1 minute and allow the exterior of the egg to blister (Optional)
• Remove eggs from the oil, and set on a paper towel to remove excess oil, and then add the double-cooked eggs into the pot with the pork belly
• Let the pork and eggs simmer for another 10-15 minutes
• Make any final adjustments to the seasonings, and then it’s time to serve!
• Serve:
• Serve with white jasmine rice, and pair with your favorite blanched veggies or cucumber slices. Make sure you spoon the sauce over your rice for extra flavor! Enjoy!

Did you make this recipe?

Tag @feedthepudge on Instagram and hashtag it with #feedthepudge

If you like this recipe, make sure you pin it!