Caramelized Heritage Pork and Eggs (Thit Kho Trung)

May 24, 2020

  1. Fill a large pot with hot water and bring to a boil
  2. Sprinkle salt and vinegar over the pork. Gently rub the solution onto the meat and wash the pork well under cold running water. Pat dry with paper towels.
  3. Cut both types of pork into chunks, approximately 2 inch cubes.
  4. Once the water comes to a boil, add the pork pieces and gently stir together. Cover with a lid and let the water come to a boil again.
  5. Transfer the pork into a large colander. Rinse the meat under cold running water.
  6. Drain well and transfer into a large bowl. Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
  7. Rinse your large pot, dry, and place back on stovetop. Add sugar to pot and cook on medium-low until it caramelizes and becomes a honey color.
  8. Add the pork and quickly coating it in the caramel sauce.
  9. Add the hard-boiled eggs along with the coconut soda/water and 2 cups hot water. Rearrange to make sure the eggs are covered with liquid. Add more hot water if needed.
  10. Add the onions, garlic and black peppercorns. Add any remaining fish sauce from the marinade. Bring liquid to a boil then bring down to a low heat and cook for 2 hours or until meat is at desired tenderness. Taste broth and add in more fish sauce if desired.
  11. In the meantime, soft boil eggs by bringing a pot of water to a boil then bring down to a simmer. Add a dash of vinegar so its easier to peel them later. Gently add eggs to simmering water with a spoon and cook eggs for 6 minutes. Take eggs out and peel.
  12. After 30 minutes, spoon out some broth and let it cool in fridge. Once cold, place your soft boiled eggs in the broth and let it marinade.
  13. Serve with rice and soft boiled eggs and sprinkle on scallions. Store any remaining portions in the refrigerator and enjoy within the week.

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