Vietnam, Asia · Thit Kho (Vietnamese Caramel Pork and Eggs)

Thit Kho Ramen (Caramel Pork Belly and Jammy Eggs)

Name: Thit Kho Ramen (Caramel Pork Belly and Jammy Eggs)
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 2
Cuisine: Vietnam
Ingredients: Pork belly (sliced 1 cm thick) 300 g; Fish sauce 3 tsp; Shallots (chopped) 2; Garlic cloves (chopped) 2; Black pepper ¼ tsp; Sugar (for the caramel) 1½ tbsp; Coconut water (unsweetened) 250 ml; Eggs (straight from the fridge) 2; Chicken stock (low-salt) 800 ml; Ginger (sliced) 10 g; Soy sauce 2 tsp; Fresh ramen noodles 240 g; Bean sprouts 80 g; Spring onions (sliced) 2; Toasted sesame oil 1 tsp; Lime (wedges) 1; Coriander leaves to taste; Bird's eye chili (thinly sliced) to taste

Vietnamese caramel-braised pork belly laid over Japanese-style ramen like chashu, with jammy eggs steeped in the braising sauce.

ServingsServes 2

Total cooking time50 min

Marinating the pork+ 15 min

DifficultyMedium

Method

Toss the 1 cm pork slices with the fish sauce, shallots, garlic and pepper and marinate for 15 minutes. Thin slices turn tender without an hour-long braise.
Add in this stepPork belly (sliced 1 cm thick) 300 gFish sauce 2.4 tspShallots (chopped) 2Garlic cloves (chopped) 2Black pepper ¼ tsp
Bring water to a rolling boil in a 16 cm pot, lower in the fridge-cold eggs with a ladle and boil over high heat for . Plunge straight into iced water for 5 minutes, then peel. The whites will be set and the yolks soft and jammy.
Add in this stepEggs (straight from the fridge) 2
high heat
Put the sugar and 1 tbsp of water in a 20 cm pot and heat over medium-low heat for without stirring to make an amber caramel. Add the marinated pork, turn up to medium-high heat and toss for until the meat takes on the caramel colour.
Add in this stepSugar (for the caramel) 1½ tbsp
medium-low heat→medium-high heat
Pour in the coconut water, boil over high heat for and skim. Turn down to low heat, set the lid ajar and braise for . When the sauce is syrupy and just covers the bottom, turn off the heat, add the peeled eggs and roll them in the sauce to colour.
Add in this stepCoconut water (unsweetened) 250 ml
high heat→low heat
Put the chicken stock, ginger and soy sauce in a 20 cm pot, add 2 tbsp of braising sauce per serving and bring to the boil over high heat for , then keep warm on low. Taste and season with fish sauce if needed.
Add in this stepChicken stock (low-salt) 800 mlGinger (sliced) 10 gSoy sauce 2 tspFish sauce 0.6 tsp
high heat
Bring plenty of water to the boil in a 22 cm pot and cook the noodles over high heat for (follow the packet if it differs). Add the bean sprouts for the last 30 seconds, then drain everything well.
Add in this stepFresh ramen noodles 240 gBean sprouts 80 g
high heat
Put the noodles in warm bowls, ladle over the hot broth and top with the pork, halved eggs, bean sprouts, spring onions, coriander and chili. Add a few drops of sesame oil and serve with lime.
Add in this stepSpring onions (sliced) 2Coriander leaves to tasteBird's eye chili (thinly sliced) to tasteToasted sesame oil 1 tspLime (wedges) 1

Cook's tip

Boil the eggs straight from the fridge so the timing is exact. Leftover braising sauce makes a great seasoning for fried rice or rice bowls. If you only have dried noodles, cook them for the time on the packet.

Cooking it at camp

Braise the pork and eggs at home and pack them in their sauce in a sealed tub. At camp you only heat the broth and boil the noodles. With one burner, cook the noodles first, put them in bowls, then heat the broth in the same pot.