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Vietnamese Braised Pork Belly and Eggs Recipe for Thit Kho Tau. Copyright © 2021 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Vietnamese Braised Pork Belly and Eggs Recipe for Thit Kho Tau

This Vietnamese braised pork belly and eggs recipe makes thịt kho tàu, also called thịt khohột vịt, a rich dish of sweet and salty, melt-in-the-mouth, caramelised pork belly simmered slowly with boiled eggs. While it’s eaten all year in Vietnam, it’s a traditional dish forTết, the Vietnamese Lunar New Year.
Prep Time15 mins
Cook Time2 hrs
Course: Main Course
Cuisine: Vietnamese
Servings: 4
Calories: 1260kcal
Author: Terence Carter


  • 800 g pork belly rind off
  • 80 ml fish sauce more to taste
  • 2 garlic cloves minced
  • 2 shallots chopped
  • ½ tsp freshly ground black pepper
  • 6 medium-boiled eggs
  • 1 ½ tbsp palm sugar
  • 2 tbsp vegetable oil
  • 100 ml coconut water or diluted coconut milk
  • 200 g daikon peeled and cut into rounds

To Serve

  • Steamed jasmine rice
  • Spring onions green parts, sliced
  • Dua Gia Pickled Bean Sprout Salad
  • Birds-eye chilli to taste


  • Lay the pork belly out into and slice the pork so that each piece of the pork has all layers of the belly, about a 2 cm strip. Place in a glass or ceramic bowl and marinate for at least 30 minutes with 2 tablespoons of fish sauce, garlic, shallots and pepper.
  • After half an hour or so, scrape the marinade off the pork pieces and save in the bowl for later. Heat your wok or Dutch oven to medium-high, add the vegetable oil and add the pork pieces. You might need to do this in two batches. Brown the pork pieces all over and remove from the wok or Dutch oven.
  • Turn the heat to medium and add the palm sugar and a tablespoon of water. Stir until the sugar and water form a loose sauce. Add the leftover marinade and stir for one minute. Add the pork pieces back into the pan. Add the coconut water or diluted coconut milk and enough water to cover all the pieces and bring to a low boil. Test the sauce. It should be sweet and a little salty. If it is not, add more fish sauce to taste. Turn the heat down to simmer.
  • You will need to simmer this for 1 1/2 hours to 2 hours. The pork should be fall-apart tender. Add the daikon and cook for 30 minutes. The sauce should be thickened and changed to a dark brown colour. Add the eggs 10 minutes before serving.


Calories: 1260kcal | Carbohydrates: 11g | Protein: 30g | Fat: 121g | Saturated Fat: 47g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 53g | Cholesterol: 424mg | Sodium: 1775mg | Potassium: 749mg | Fiber: 2g | Sugar: 8g | Vitamin A: 414IU | Vitamin C: 14mg | Calcium: 84mg | Iron: 3mg