Thit Kho Trung (Caramelized Pork Belly with Eggs)

Thit kho trung is the pork belly braised in coconut water that anchors every Vietnamese Tet celebration. Chunks of pork belly and hard-boiled eggs simmer in a dark, sweet-salty caramel until the meat is tender and the eggs turn golden. It is made in big pots, because it somehow tastes better the next day. It is the taste of home for generations of Vietnamese kids, and it never gets old. The longer it sits in the sauce, the more the eggs taste like the celebration.

Tender pork belly and caramel-brown eggs in a glossy sauce

The coconut water keeps the pork moist and adds a gentle sweetness that balances the salty fish sauce. The eggs absorb the sauce as they braise, turning amber and custard-soft, and the whole pot glows like dark caramel. Ladled over jasmine rice, it is the taste of a family celebration, rich, savory, and deeply comforting. Serve it family style, straight from the pot, with everyone reaching in. Leftovers only get better, so do not be shy with the pot size.

Craving more? Explore all Vietnamese Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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