Thit Kho Trung

Ingredients

• 2 lbs pork shoulder, boneless
• 6 whole large eggs
• 1.5 cups coconut water
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 4 whole garlic cloves
• 1 whole shallot, medium
• ½ teaspoon black pepper

Instructions

1. 1

   Fill a pot with water and bring it to a boil over high heat, about 8 minutes. Carefully lower the 6 eggs into the boiling water using a spoon.

2. 2

   Set a timer for 10 minutes and let the eggs boil until the yolks are fully cooked through. While waiting, pat the pork shoulder dry with paper towels.

3. 3

   Drain the boiled eggs into a colander and place them in a bowl of cold water to cool, about 3 minutes. Once cool enough to handle, gently tap and roll each egg to crack the shell, then peel under cool running water and set aside.

4. 4

   Cut the dried pork into 2-inch cubes by placing the shoulder on a cutting board and slicing it lengthwise into 2-inch-wide strips, then cutting crosswise through each strip to create rough cubes.

5. 5

   Peel the garlic cloves and crush them lightly by placing each one on the cutting board and pressing down firmly with the flat side of a knife until they crack.

6. 6

   Peel the shallot and cut it in half lengthwise from root to tip, then slice each half crosswise into thin half-moon pieces about 1/4 inch thick.

7. 7

   Heat a large Dutch oven or heavy pot over medium-high heat for 1 minute. Working in two batches to avoid crowding, add half the pork cubes and cook without moving them for 3 minutes until the undersides turn golden brown.

8. 8

   Stir the first batch of browned pork and cook for another 2 minutes, stirring once. Transfer to a plate and repeat with the remaining pork, returning the first batch to the pot when done.

9. 9

   Reduce heat to medium and add the shallot slices and crushed garlic cloves to the pot with the pork. Stir constantly for 1 minute until the aromatics release their fragrance.

10. 10

    Sprinkle the 2 tablespoons of sugar over the pork and stir constantly for 2 minutes, scraping up the brown caramelized bits stuck to the bottom with a wooden spoon—this creates the sauce base.

11. 11

    Pour in 1.5 cups of coconut water and 3 tablespoons of fish sauce, then add 0.5 teaspoon of black pepper. Stir well to combine, bring to a simmer over medium-high heat, then reduce heat to medium-low.

12. 12

    Partially cover the pot with a lid (leave it slightly ajar) and simmer for 25 minutes, stirring once at the 12-minute mark. The liquid should reduce by about half and the pork should be tender when pierced with a fork.

13. 13

    Add the 6 peeled hard-boiled eggs to the pot, nestling them gently among the pork pieces. Stir gently to coat the eggs in the sauce.

14. 14

    Simmer uncovered for another 5 minutes so the eggs warm through and absorb the sauce flavor. The final sauce should be glossy and coat a spoon.

15. 15

    Taste the braising liquid and add a pinch more fish sauce or salt if needed. Serve the pork and eggs in bowls, dividing the caramelized meat and eggs evenly, then ladle the rich braising sauce over each portion.

Tools you’ll need

• large pot for boiling eggs
• colander
• large Dutch oven or heavy 5-quart pot
• cutting board
• sharp chef's knife
• wooden spoon
• measuring cups and spoons
• paper towels

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