Braised Pork with Eggs Recipe (Thịt Kho Nước Dừa)
Braised Pork with Eggs (Thịt Kho Nước Dừa)
It’s almost time for our Lunar New Year. So, we’re making one of the traditional dish Vietnamese Braised Pork with Eggs (Thịt Kho Nước Dừa or Thịt Kho Tàu). It’s also called Pork and Egg Stew or Caramelized Pork and Eggs (Thit Kho Trung). We usually make this dish for the New Year as it can be kept for a few days. It’s a tradition that we should not do any cooking for three New Year days 🙂 (good luck with that nowadays). We also make this recipe for our young son as it’s very easy for to him to eat since the meat is really tender. The main ingredients are pork and boiled eggs. We usually use pork with little or no fat when cooking for our kids, but traditionally, people would use pork belly or pork shoulder. The two then are stewed with coconut juice until tender (really tender).
This dish is usually served with steamed rice and cooked vegetable or pickled vegetable.
Recipe for traditional Lunar New Year dish Braised Pork with Eggs (Thịt Kho Nước Dừa, Thịt Kho Tàu) with coconut juice. Have it with steamed rice, steamed/pickled vegetables.
I usually use these cuts, Picnic Ham or Pork Shoulder/Pork Butt when making this dish for my kids. Those cuts do not have a lot of fat and at the same time won’t leave the meat too dry when it’s fully cooked.
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My four Vietnamese Godsons taught me how to make this dish, and I absolutely love it. I make it for several different occasions.
I absolutely love this dish! Can you please tell me which pork (with less fat) you normally buy when making for the kids? Thank you!
Hi,
I usually use these cuts, Picnic Ham or Pork Shoulder/Pork Butt when making this dish for my kids. Those cuts do not have a lot of fat and at the same time won’t leave the meat too dry when it’s fully cooked.