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.
This website uses cookies to improve your experience. We'll assume you're ok with this. To learn more, please read our privacy policy. Accept
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
 "Pinterest")
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.