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Vietnamese Braised Pork and Eggs in Coconut Milk Recipe (Thit Heo Kho)

2012/01/09 by Varga László

Since I was lft with some coconut milk from my Satay Ayam, I needed a recipe to use it. Since Serban has long told me he liked Vietnamese cuisine, I dedicate this to him. I had to do some modifications to the original recipe but it ended up great.


  • 1 kg pork belly
  • 2 cloves garlic, finely chopped
  • 1/2 red onion
  • 3 tbsp fish sauce
  • 3 tbsp light soy sauce
  • 1½ tbsp dark soy sauce
  • 4 star anise
  • ½ tsp cracked black peppercorns
  • 2 tbsp brown sugar
  • 1 leek
  • 1 tbsp vegetable oil
  • ½ white onion, finely diced
  • 1 cup coconut milk
  • 2 cups water
  • 8 hard boiled eggs – peeled
  • Jasmine rice to serve


  1. Cut the pork belly into 4-5 cm cubes
  2. Dice the red onions (shalots if you have) and garlic
  3. Smash the leek with a mallet, then cut it up coarsely
  4. Put into a bowl the pork cubes, fish sauce, soy sauces, garlic and leek. 
  5. Add the cracked pepper, star anise and palm sugar.  
  6. Marinate pork for at least 3 hours or overnight.
  7. Chop the white onion.
  8. Into a Heat heavy based pan add vegetable oil and when heatead add the onion and fry ultil golden. 
  9. Add to the pot the pork and its marinade, the coconut milk and water.
  10. Simmer the mixture for one hour on low heat, skimming occasionally the fat, then add the previously hard boiled eggs.
  11. Simmer for a another 1-1/2 hour.
  12.  Serve with jasmine rice and garnished with some greens (preferably vietnamese/asian ones), sliced lettuce leaves, coriander.


  1. It looks as though you manage to get a lot of nutrients through this recipe.

  2. It’s look good. i will make this during the weekend.

  3. This recipe sounds brilliant.

  4. Nancy Josland Dalsin says:

    Great recipe and photos! I will try this one for sure!

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