Thit Kho Trung (Caramel Pork and Egg Braise)
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Ingredients
- 600 g diced pork shoulder
- 60 g caster sugar
- 3 tbsp fish sauce
- 3 shallots
- 3 garlic cloves
- 4 large eggs, hard-boiled and peeled
- 2 spring onions
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 36.1 g
- Carbohydrate
- 20.5 g
- of which sugars
- 18.1 g
- Fat
- 30.4 g
- of which saturates
- 10.5 g
- Fibre
- 1 g
- Salt
- 3.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the caster sugar in a dry pot over a medium heat, swirling, until it turns a deep amber caramel.
- 2
Carefully add 100ml water to the caramel (it will spit), then stir in the fish sauce, chopped shallots and garlic.
- 3
Add the pork shoulder, stir to coat, and bring to a simmer. Cover and cook gently for 45 minutes, stirring occasionally, until the pork is tender.
- 4
Add the hard-boiled eggs to the pot and simmer, uncovered, for a further 15 minutes so they soak up the sauce and the liquid reduces to a glossy glaze.
- 5
Check the pork is cooked through with no pink remaining, then scatter with sliced spring onions before serving with rice.
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