Thịt Kho

Vietnamese braised pork and eggs.

• Pork belly, pork shoulder (less fatty), or a mix. Skin-on, cut into chunks. Optionally briefly boiled and drained/rinsed of scum.
• Garlic (opt.), crushed
• Coconut water or Coco Rico soda; fish sauce; nước màu
• Sugar, salt
• Hard boiled eggs, peeled

Optionally marinade the pork in salt, sugar, fish sauce (light), and garlic.

Brown or sear the pork in a heavy-bottomed pot. Add coconut water/soda to the pot until the meat is just covered, supplementing with water if necessary.

Simmer until the meat is very tender. Add sugar, fish sauce, and salt to taste. Add eggs and continue to simmer until the eggs are colored brown from absorbing the broth.

Skim the fat. Serve or store for later.