I’ve seen Thit Kho up and down social media and usually from Vietnamese folks who were raised eating this so they were I guess tired of being served it? Excuse me! This dish looked delicious to me and I don’t think I’ve seen it on menus here so I knew I had to try to make it myself. The stars aligned for me one day, I saw quail eggs at Costco and got myself the skinless pork belly, game on!
Woohoo! So many eggs…
My first time cooking quail eggs…tried to cook it the least time possible because I knew I would have to cook it additionally in the dish too. No one wants the grey ring of death. I also had to peel all 36 of these mini eggs, heh.
Slice up the pork belly and boil it for a few minutes, helps to “clean” the pork belly!
What is this you ask? It’s a heaping amount of sugar with oil. I had to heat this up over low heat to get it browned up but not burnt, you know? Caramel!
I had to move fast! Once it got browned up, I added the pork belly. Look at the nice color!
Yum, the aromatics. Garlic. Shallots. Thai Chilis. No can go wrong. I should use more shallots in my cooking.
Smelled so good…
Add the eggs in and then let it simmer a bit. Make sure you mix it around good so the eggs get coated in the wonderful caramel sauce too. I didn’t add too much shoyu and salt to this because it asks for so much fish sauce! Recipes ask for coconut soda but I don’t have access to that so I just used coconut water. The dish was super good. I actually followed three different recipes to make this dish so I’ll just link them below!
Recipe inspirations:
Wok & Kin
Cooking Therapy
Simply Recipes
looks so yummy but truing to peel 3 dz quail eggs???
I was wondering about the browning the sugar and oil to get the caramalized color. Would it work when making stuff like kalbi jim or kakuni or even adobo? I have never been able to get that nice color and it makes the dish look so much more appetizing.
Hmmm I feel like get so much sugar in kalbi marinade already, it will brown when cooking! But for the others…have you ever used dark soy sauce? I bet that would work!
oh thanks, I’ll buy some . Whenever a recipe calls for either or, or both, I figured ahh, same same. I guess they know what they talking about. I only use kikkoman or yamasa
Looks awesome!!
Thank you!
Amazing! I would love to eat it but not make it.
Yeah! I wish restaurants would serve this! Maybe it’s too home cooking for a menu…
I tried making this once, it does take some time, yours looks delicious!
Thanks Kat! Definitely gotta make a big batch, hard to do all this work for small serving!