Vietnamese Coconut Braised Pork - Thit Kho Tau

A photo of Vietnamese braised coconut pork, thit kho tau, in a white bowl.

Vietnamese Coconut Braised Pork - Thit Kho Tau

Analida Braeger

Traditional Vietnamese Thit Kho Tau, braised pork in coconut sauce. Tender and delicious in a light sauce.

5 from 17 votes

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Prep Time 20

Cook Time 30

Total Time 50

Course Main dish

Cuisine Vietnamese

Servings servings

Calories 586 kcal

Ingredients

2 lbs pork belly cut into 1" cubes
½ teaspoon 5 spice powder
2 shallots minced
3-4 garlic cloves minced
1 teaspoon palm sugar
3 tablespoon soy sauce
3 tablespoon fish sauce
11.8 oz coconut water (1 can)
4 hard boiled eggs
cilantro for garnish
1 cup rice steamed

Instructions

To prepare the eggs, place them in a pot with cold water and bring to a boil. Allow the water to boil for 6 minutes. Remove from heat and place the eggs in a container with cold water and ice so they are easy to peel. Set them aside.
On medium heat saute the pork belly with the shallots, 5 spice powder, garlic and palm sugar, and allow the sugar to caramelize slightly.
Pour in the soy sauce, fish sauce, and the coconut water. Turn down the heat, cover and simmer for about 30-40 minutes. Place the eggs in the stew for an additional 5 minutes.
Serve with steamed rice and garnish with chopped cilantro.

Nutrition

Calories: 586kcalCarbohydrates: 18gProtein: 13gFat: 50gSaturated Fat: 18gCholesterol: 139mgSodium: 817mgPotassium: 345mgSugar: 2gVitamin A: 115IUVitamin C: 1.7mgCalcium: 36mgIron: 1.3mg

Keyword braised, coconut sauce, medallions, pork, slow roasted

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