Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Braise
Eggs
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Caramel · About 7 min
- Cook sugar and water from 700 g pork belly, cubed, 30 g sugar, 20 ml water until amber. Carefully add pork and turn to coat.
Check: Look for this result: amber.
Braise · About 70 min
- Add 600 ml coconut water, 40 ml fish sauce, 20 g shallots, chopped, 15 g garlic, chopped; cover and simmer gently 70 minutes.
Finish · About 25 min
- Add 4 hard-boiled eggs, peeled and simmer 20–25 minutes until pork is fork-tender, adding hot water if needed.
Check: Look for this result: pork is fork-tender, adding hot water if needed.
Tips
- Add cooked eggs late so they do not become rubbery.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use pork shoulder for a less rich braise.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Thit Kho Trung one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Thit Kho Trung?
Add cooked eggs late so they do not become rubbery.
What can I substitute in Thit Kho Trung?
Use pork shoulder for a less rich braise.
Can I prepare Thit Kho Trung ahead?
Prepare the measured ingredients for Thit Kho Trung one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
