Caramelized Heritage Pork and Eggs (Thit Kho Trung)
- 8 Local Roots pasture raised eggs
- 2 lb Local Roots heritage pork sirloin tip roast , or pork shoulder or butt
- 1 lb Local Roots héritage pork belly
- 2 Tbsp salt , for cleaning the pork
- 2 Tbsp vinegar , for cleaning the pork
- 1/4 cup fish sauce, depending on quality of fish sauce you might want 1/2 cup
- 1/4 cup sugar
- 2 large garlic cloves, peeled and smashed
- 1/2 medium white onion, cut into half moon slices
- 2 1/2 cups coconut soda (coconut water is an okay substitute but won't be as flavorful)
- 2-3 cups hot water , adjusted as needed
- 1/2 tsp black peppercorns
- 1/2 bunch scallions, minced
Directions
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Fill a large pot with hot water and bring to a boil
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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.
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Cut both types of pork into chunks, approximately 2 inch cubes.
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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.
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Transfer the pork into a large colander. Rinse the meat under cold running water.
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Drain well and transfer into a large bowl. Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
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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.
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Add the pork and quickly coating it in the caramel sauce.
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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.
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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.
- 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.
- 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.
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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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