My parents have been in Vietnam for the past 3 weeks for my grandfather’s funeral. They are coming back home tomorrow night, and my brother had asked me to make some food for them. Many times when Daniel and I cook, we always have extra to share with my family, so it’s nothing new to me. So in light of them coming home, we made a very classic dish with a Vietnamese twist. It’s called Thit Kho Hot Vit, which translates to Braised Pork with Boiled Eggs. My mom normally uses pork belly, which is extremely fatty, but since we have some pork shoulder on hand, we chose to use that instead.
The key to braising the pork is with this CoCo soda. You can find this at the Asian markets. It helps the meat get tender and juicy with a hint of sweetness (also great for fish).
Take a large pot and saute some garlic and onions. Then throw in the cubed pork shoulder and brown them. Here we used about one and a half pounds of meat.
Once the pork gets brown, add the 2 cans of CoCo soda and about half a dozen eggs. Daniel wanted to boil the eggs in the liquid, but I've seen it boiled separately. It's all preference, I guess.
To get the liquid this color, add soy sauce and some fish sauce. This is where I am of no help in this recipe because we eyeballed it. Also, after 20 minutes, the eggs should be ready. Take them out and remove the shell, then return the boiled eggs into the pot. Continue simmering for about another 15-20 minutes, or until the meat is soft.
The pork is moist with not too much fat, and the liquid has just enough saltiness which is great for drizzling over rice. The boiled eggs also have great flavor from the soy sauce. It's really yummy - you have to try this!