Thit Heo Kho Trúng: Vietnamese Braised Pork with Eggs
I’ve seen this dish in many Asian fast food restaurants before and I always assumed it was pork adobo with boiled eggs. In my continuing research on Asian ethnic cuisine, I discovered that this is a popular Vietnamese dish called Thit Heo Kho Trúng. It does resemble the pork adobo except that it is cooked with coconut soda and fish sauce, unlike the adobo which is simmered in soy sauce and vinegar. Coconut-flavored soda is readily available at most Asian groceries in the U.S. and elsewhere.The sweet flavor of this recipe comes from sugar added. I totally enjoy this dish, especially because of the sweet flavor. And this brings me to a little secret that I have: I like to add sugar to my adobo for that extra sweet taste.
1 lb pork, cut into 1-inch cubes
3 hard-boiled eggs
3 oz coconut soda
2 tbsps soy sauce
1 1/2 tbsps fish sauce
Salt to taste
2 tbsps brown sugar
6 cups water
Parsley leaves for garnish
In large pot or wok, bring 3 cups water to a boil. Add pork slices and cook for just about 2 minutes. Remove from heat, discard water and rinse pork pieces in cold water to remove residue. Drain water. Return the pot to the stove and add coconut soda, soy sauce, fish sauce and salt to taste. Add 3 cups of water and bring to a boil. Add sugar. Reduce heat to medium and continue to cook for 90 minutes. In the last 20 minutes, add the boiled eggs. Remove from heat, serve warm with steamed rice. Garnish with parsley leaves.