Caramelized Pork and Eggs (Thit Kho Tau)

Caramelized Pork and Eggs (Thit Kho Tau)

hi everyone today I will be making caramelized pork and eggs is called thick cut ow this is a very popular dish to serve with rice and for many Vietnamese is the kind of comfort food firstly I’m going to cut the pork into one and a half inch cubes I’m going to use one kilogram of pork today you can either use pot belly or pot legs with the bones removed it’s going to take a few hours to cook this dish so I’m going to cook a large part today on weekends and save in the fridge to self during the next week we’re going to use the whole piece of pork including the skin and the fat next we’re going to marinate the pork with a tablespoon of minced garlic a tablespoon of minced shallot or you can also use the white part of spring onion instead of shallot a teaspoon of seasoning powder or sugar and a half a teaspoon of salt and also some pepper mix really well and let marinate for about thirty minutes now in a part of a medium heat add one tablespoon of cooking oil and sprinkle 2 tbsp sugar evenly onto the bottom of the pot the sugar is going to melt and turn into a caramel color then add in the marinated pork and stir really well this part is quite tricky because there’s very fine line between caramel color and black color so if you’re not very experienced with it yet I recommend you to take off the heat when the sugar turn into caramel and then add in the pork stir really well and then bring back to the stove that will help not to burn the sugar before you even add in the pork so after stirring for about 2 to 3 minutes when the outside of the pork is no longer pink you can add in the coconut juice and water you can also use coconut soda or just simply water but of course the version with coconut juice will be a lot more delicious after that add in the hot boy eggs and bring to a boil the water level should be enough to barely cover the pork and the eggs the pork should be quite sweet for this dish so if the coconut juice is not sweet enough you might want to add a little more sugar the coconut juice also have to keep the poor ADX a very nice caramel color even though it’s not a soup we still want the broth all the sauce in this case to be clear so keep steaming up the scum and also do not cover the pot during the whole cooking process then we’re gonna add in our fish sauce we’re gonna see mothers of a medium-low heat uncovered for two hours it should taste a lot lighter than your normal teacher right now because after two hours the sauce gonna reduce by half and get saltier so this is our final product I transfer it to a plate and sprinkle some black pepper on top you can serve this with a plate of boil vegetables or green mustard pickles or other kind of pickles that you like the pork and the eggs are very nicely caramelized this is also a very popular dish to serve during Vietnamese new year you can keep this in the fridge for a week and it will taste good or sometimes even better in the next days so we don’t have to bother cooking during the first few days of the new year the pork should be very tender but still in each shape you can easily break it with chopsticks and the brass should be clear and has a very nice caramel color this can also be a perfect preference with some steamed sticky rice and some fresh herbs and cucumber slices oh this is my favorite breakfast the pork is savory and slightly sweet oh so good I hope you like it and thank you for watching bye you you

100 thoughts on “Caramelized Pork and Eggs (Thit Kho Tau)”

  1. I've cooked this allot and its lovely i want to try it with coconut juice but I'm worried about buying the wrong one. Is it different to the one people use to drink ? Cam on xx

  2. I like the way how u taughts unlike other ppl is like they're in hurry or something.
    And that's why I always search for Helen Recipe's whenever I need helps with cooking 🙂

  3. after i watched this video, it's not that hard to cook thit kho tau…. thanks just learn but i will never have time to cook….

  4. Chị Helen ơi cho em hỏi chị mua loại thịt nà để phù hợp, vì em đang sống ở Mỹ, em chẳng biết mua loại nào hết. Vô si6e6u thị tìm không ra loại thịt nhìn giống chị làm

  5. I made this dish when my little sister visited. It was wonderful being able to share an authentic home cooked meal with my family and loved ones. Thank you.

  6. this dish originated in the south of viet nam & makes me so proud to be viet 😀 cam on chi helen for posting this video up

  7. I looks so colorfully delicious but I still think the chicken egg did not belong in it.. It feel that the eggs is out of place.. I understand it's Vietnamese food

  8. Helen!!!! I thought you were perfect until I saw you cutting pork with your forefinger on the spine of your knife. Shattered my dreams. Your recipes are delicious, though. I've tried 3 or 4 and look forward to trying many more.

  9. Helen, you make everything so simple and not intimidating for me to try to make. I don't go to anyone else for Vietnamese recipes–not even my mom! Lol

  10. I've been following your recipe channel for awhile now and everything I've made has turned out amazing. Thanks to you! I recently made Hu Tieu Chay for my son and daughter who are both vegetarians and it was a hit. I'm now in search of the vegetarian version for the pork and eggs. I once ate it and it was quite good but never thought to get the recipe from that person. I'm hoping you have it as I can't find it anywhere online.

  11. Hi Helen. I'm trying this recipe today. Wish me luck. I want to find you on Facebook so I can tag your recipe but I cannot find you.

  12. cam on tat ca nhung gi  Helen da huong dan  cho moi nguoi  cach nau an nhat la o noi xa que huong moi nguoi rat can biet  nhung gi Helen da huong dan Vua thuc te,vua tiet kiem va nhat la rat tot cho suc khoe  nhat la mon Kho qua

  13. Hi there! Sorry stupid question. What are the names of the Vietnamese fresh leaves at the end? I never know which is which at the oriental store. But love them all! Thanks 😉

  14. 1/2 cup of fish sauce is too much!!! Sadly, I only found out after following this recipe. Trialed by fire indeed. Wasted almost my entire little bottle of fish sauce and more importantly the dish but thankfully I can just fish out the meat and eggs!

  15. As always, love your authentic Vietnamese recipes…..thanks for posting….I am making Thi Kho Tau today…..

  16. Thanks HelenI put the hard boil eggs in the pressure cooker with all the ingredients then started cooking it. It came out pretty good for my first time. The egg soaked up the caramel color and didn't break in the pressured cooker.

  17. Thanks Helen
    I live near Little Saigon in California and have access to all the good Vietnamese food but there is nothing like being able to make it yourself at home. Thanks for sharing. What equipment and video software do you use. I want to start to record my home recipes.

  18. Thank you Helen for this recipe! I successfully made this last night 🙂 I enjoy watching your videos! My dad always told me I need to learn to cook (Vietnamese preferably) for my future husband! Lol. Thank you for showing us our Vietnamese cuisine.

  19. Hello I have a question, yesterday I tried to make the dish, the flavour is perfect. However, my pork belly became very very hard. May I know the reason why.. Was it because I close the lid too early on? I am using a electrical cooker?

  20. I just found this on the menu of a vietnamese restaurant that I will visit this week.
    As I didn't know what to expect, I had a look around and found one of your videos again 🙂
    I'll try the dish there and probably cook it myself sometimes soon!
    Keep up the good work Helen!

  21. After VN war really end in early 80s . I am searching this World very well . So what I write down 99% value . How I know ? Simple to answer no one can against me . About cooking I must say this young girl(Helen) is the best of cook .

  22. Yeap this dish will taste a lot better the next day when all the ingredients completely combined together inside the meat. Thanks for the video I love this dish.

  23. My grandma makes this I just want to watch the video and she makes thit bo kho and pho because those 3 are my fav dishes also Amazing video!

  24. My grandma passed away during the new year. This was one of the first Vietnamese dishes she ever made me. I’ve searched for a recipe exact to hers. This has made my day. Thank u Helen.

  25. I'm making this with pork fillet because both my husband and I cannot stomach the fat in pork bellies. I hope it still turns out nice.

  26. We absolutely LOOOOOVE our Instant Pot.>>> We got it on Prime day and have used it every day since. Like most people, we fell into a rut of making the same meals over and over. The Instant Pot has opened up a whole new world for us. We are still discovering new recipes and having a lot of fun. If you are considering one of these, don't hesitate. I HIGHLY recommend it.

  27. Thank you for the recipe. I’ve been wanting to try cook this for so long and your easy – simple recipe helped me succeed right at the first try 👍 Slow cooking makes the pork waaayyyy better so soft and yummy

  28. Tried it for the first time . I am not from Vietnam but my bf is from Vietnam n he loves this dish so I tried it .. well I hope he will like it ..

  29. Probably the most simplest version I’ve seen, thanks for sharing! Im going to try and make this one day. Ever since I tried my friend’s mom’s cooking of it (they’re Vietnamese), I’ve been craving it a ton😭

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