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Thit Kho Tau (Caramelised Pork and Eggs): A Taste of Home at Tet
Rate this recipeIt isn't really Tet without a pot of thit kho tau.
Tet past or present, a pot of delicious braised pork in the kitchen stands for warmth, plenty and abundance, bringing the whole family a new year full of good fortune.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
3
Time
45 minutes
Servings
6
Level
Medium
Ingredients
Pork belly
700 g
Eggs
3 piece
Garlic
1 bulb
Implementation Steps
01
Wash the pork and cut it into small bite-sized cubes. Season with 2 tablespoons of soy sauce and 2 tablespoons of sugar and marinate for about 15 minutes so the meat absorbs the flavour.
Mix 1/2 bowl of water, 1 tablespoon of sugar, 2 tablespoons of soy sauce and 2 tablespoons of light soy sauce.
Mix 1/2 bowl of water, 1 tablespoon of sugar, 2 tablespoons of soy sauce and 2 tablespoons of light soy sauce.
02
Heat 2 tablespoons of oil in a pot and stir-fry the pork until it firms up, then add the garlic and the soy sauce mixture you prepared.
Bring the pot to the boil, then reduce the heat to low and simmer for another 25 minutes.
Bring the pot to the boil, then reduce the heat to low and simmer for another 25 minutes.
03
Boil 3 eggs, then peel them. Add the eggs to the pork, add some pepper and stir again, then cook for a final 15 minutes and turn off the heat.
04
And there's our pot of thit kho tau. If you want a change, swap your usual braise for this soy sauce version – we guarantee the rice pot will be empty before you know it.
Turn off the heat once the meat is cooked, ladle it into a bowl and get ready to welcome the new year with the family. Thit kho tau with hot steamed rice is delicious and warming, soothing away the cold winter outside.
Turn off the heat once the meat is cooked, ladle it into a bowl and get ready to welcome the new year with the family. Thit kho tau with hot steamed rice is delicious and warming, soothing away the cold winter outside.
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