Fast or Slow Thịt Kho Trứng – Braised Pork with Eggs

19 Mar

Whether or not you’ve succumbed to an Instant Pot, this braised dish is totally within your reach. Slow cooker, stove top or Instant Pot all yield great results and work with the same recipe. Any doesn’t like slow cookers as it imparts some sort of flavor that I, in my Wonder Bread American upbringing can’t detect. Now that I know our ingredient ratios, I’m not afraid to toss everything in the IP and let it rock without needing to adjust the taste. Not to worry if you do go IP – you can still adjust the flavors after the pressure cooking is done – just do it on the saute setting. Despite Amazon Prime day laying it on thick, I still have not succumbed to the InstantPot.

This Thịt Kho Trứng is full of short cuts, if you choose them, but delivers all the flavor.

Bowls of Thit Kho Trung Vietnamese Braised Pork with Eggs, Dua Cai Chua pickled mustard greens, and rice

Thit Kho Trung Vietnamese Braised Pork with Eggs, Dua Cai Chua pickled mustard greens, and the ever-present play-food courtesy of our 2 year old chef.

Thịt Kho Trứng – Braised Pork with Eggs Recipe

  • 1-2 pounds pork belly, cut in 2″ cubes
    • If this isn’t for you, pork shoulder works as well
  • 2 cans quail eggs
    • You can hardboil regular eggs as well — just make sure to peel them before putting in to cook. My little just loves these little eggs.
  • 4 garlic cloves, minced
  • 1 shallot or 1/2 small onion, thinly sliced
  • 6ish tbl fish sauce, plus more to taste
  • 4 tbl Nuoc Mau (caramel sauce)
    • If you’re in a pinch, maple syrup will work
  • Coco Rico or coconut water to cover meat
  • Black pepper

Toss the cubed meat, garlic and shallot/onions with the Nuoc Mau into the IP to saute/heavy bottomed stock pot or dutch oven to sear for a few minutes. Then add everything else and mix to combine.

Seriously, that’s it.

If you’re Instant Potting: Seal the lid and set manual pressure cook for 20 minutes, and allow to naturally pressure release (NPR).

Stove top: Bring everything to a simmer and reduce heat to medium-low. Keep an eye on things and stir occasionally over 2ish hours until meat is tender.

Slow cooker: 3ish hours High, 6ish hours Low.

Serve with Dưa Cải Chua (pickled mustard greens), which you also can make at home or pick up in the store. Definitely recommend in home – will make a batch and share the recipe later.

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