Slow-Simmered Vietnamese Pork and Egg Braise (Thit Kho Trung)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich caramelized pork belly and hard-boiled eggs simmered in a savory coconut caramel sauce, a comforting Vietnamese classic. This Vietnamese-inspired pork recipe, ready in about 135 minutes, pairs pork belly, cut into 1-inch cubes, hard-boiled eggs, peeled, coconut water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 120 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 4 minced garlic cloves and 2 thinly sliced shallots, sautéing for 2-3 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb cubed pork belly to the pot and cook for 5 minutes, stirring occasionally until the meat is lightly browned on all sides.
  3. Step 3: Stir in 2 tbsp dark brown sugar, cooking for 2 minutes until it melts and caramelizes, coating the pork with a deep amber color.
  4. Step 4: Pour in 1 cup coconut water, 3 tbsp fish sauce, and 1/2 cup water. Add 1 tsp black pepper and bring to a gentle simmer.
  5. Step 5: Carefully nestle 4 peeled hard-boiled eggs into the pot. Cover and simmer on low heat for 1.5 to 2 hours until the pork is tender and the sauce thickens to a rich glaze.
  6. Step 6: Serve hot with steamed jasmine rice and garnish with chopped green onions if desired.

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