Food made with love in a Vietnamese mom's kitchen.

Braised Pork with Eggs (Thịt Kho Trứng)

Braised Pork with Eggs (Thịt Kho Trứng)

Braised pork with eggs is a basic dish. It is probably the one dish that almost every Vietnamese family have had one point or another. My mom makes this for a lot of celebratory events.

My oldest sister and I used to love eating this dish with rice.  We’d put the pork and eggs and sauce into a big bowl, then dump a ton of the garlic chili sauce (aka garlic rooster sauce) into the sauce.  On the side, we’d make pickled bean sprouts and Chinese chives by soaking them in vinegar, sugar, water mixture.  OMG, it was so good!

My husband isn’t a huge fan of Vietnamese food.  There are a few dishes he will eat and this is one of them. He, however, does not like the fat or skin.  So, I buy the pork shoulder from my local chain market for him. I still use pork belly/pork legs (with fat and skin on) for the rest of us.

Of course, you could make this using your pressure cooker.  If you have an Instant Pot, make the caramel sauce, add the garlic and shallots, and sear the meat.  Then add the rest of the seasonings and set it to manual, high pressure, and cook for twenty minutes.

I highly recommend an Instant Pot.   It speeds up the time to make meals that take a long time to cook.  Also, you don’t have to tend to the pot.  Just set it and let it do its thing. (Note: I will receive a portion of the sale.)

Otherwise, for the people who don’t have a pressure cooker and want to cook this using the conventional method of cooking, here’s the recipe.

A note on the pork and eggs.  Use as many eggs as you would like.  You could also use quail eggs instead.  As for the pork, use whatever cut of pork you like.  But I don’t recommend pork tenderloin.  You want a cut that has some fat for flavor.

pork leg
Pork leg with skin and fat
pork legs cut up
Bite-size pieces


Braised Pork with Eggs (Thịt Kho Trứng)

Yummy pork with eggs braised in a caramel sauce, seasoned with fish sauce and coconut soda.


  • 2-2.5 lbs pork leg (or preferred cut of pork) - cut into bite size pieces
  • 3-5 eggs boiled and peeled

Caramel sauce

  • 1/3 cup granulated sugar
  • 1/3-1/2 cup water
  • 2 Tbsp vegetable oil
  • 2 cloves minced garlic
  • 1 chopped shallot


  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup + 1 Tbsp fish sauce
  • 1 Tbsp soy sauce (use gluten-free if needed)
  • 1 can Coco coconut soda (use coconut water if you can't find the soda)
  • 1-2 cups water (will use gradually)


  1. In a large pot, add 1/3 cup sugar and turn heat over medium heat.  

  2. The sugar will start to caramelize after a few minutes.

  3. Let it caramelize a little longer to where it gets a little dark.

    darken sugar
  4. Pour in 1/3 or 1/2 cup water.  The sugar will clump up.  Just use a spatula or chopsticks to mix.  The sugar won't dissolve completely.  It's ok.  

    sugar caramelizing
  5. Add the vegetable oil and mix.

  6. Then add the garlic and shallot and stir until fragrant.

  7. Dump in the cut pork and try to coat the pork pieces with the sauce.

    pork added to caramelized sauce
  8. Season the pot with salt, sugar, fish sauce, soy sauce, then pour the coconut soda/coconut water into the pot.

  9. Add the boiled eggs to the pot.

  10. Pour in about one cup of water, or enough water to cover the meat and eggs.

  11. Let the pot boil and skim off any impurities.  

  12. Simmer on low-medium heat and continue to skim impurities.

  13. Water will evaporate, so continue adding water until the meat is cooked and tender to your liking.

  14. Taste the "broth" and adjust as necessary.


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