Thit Kho Crockpot Recipe

Vietnamese braised pork with marinated eggs, a household staple

Thịt kho in a Crockpot and all the shortcuts, yessir 🙂‍↕️ work smarter not harder 

YouTube link: https://youtu.be/B8oNb0l5D10

Serves 2 to 3 people

Ingredients

Pork

- 1/2 pound of pork stew meat (pre-cut from Walmart)

- 1 tablespoons of light brown sugar

- 2 tablespoons of fish sauce

- 1 tablespoon of soy sauce

- 1 tablespoon of minced garlic 

- 1/2 tablespoon of minced shallots

- 1/8 cup of coconut soda

- 1 1/2 cups of filtered water (or enough to cover everything in the Crockpot)

Eggs

- 2 eggs, 4 quail eggs

Garnish

- 3/4 teaspoons of ground black pepper

- 1 Thai chili 

- 2 green onions stem, thinly sliced 

Caramelize (after Crockpot is done)

- 1 tablespoons of light brown sugar

-1/2 tablespoon of the juice from the Crockpot after completion

Instructions

Eggs

1. Put the normal sized eggs in an egg cooker until done. Then using the omelette holder, lay down the quail eggs. I did not poke holes in them and they turned out fine

Cleaning the pork

1. Boil a pot of water

2. Once water is done boiling, throw in the pork meat 

3. Keep it boiling for 2 minutes until all the scum floats to the top

4. Scoop out the scum

5. Then drain the pork water and put the pork in the Crockpot

Crockpot

1. Add in all ingredients for the pork (listed above) into the Crockpot

2. Set on high for 3-4 hours or until the pork is tender, but not mushy

3. Add in the eggs about 1 hour before turning it off (or if you’re lazy, add it in with the pork all together. I did and it’s fine, just a little smushy)

4. After 4 hours, scoop out only the pork and eggs and leave the juice in the Crockpot for now

Caramelize (work fast!)

1. On medium heat, stir 1 tablespoon of light brown sugar until dissolved, 1 to 2 mins

2. Once dissolved, stir in 1/2 tablespoon of the juice from the Crockpot

3. Don’t let it turn dark brown! That means it’s burning

4. Once medium brown, add in the pork and coat it with the sugar

5. Turn off the heat

6. Add in the eggs

7. Then add in the juices from the Crockpot until desired (usually until almost covered)

8. Serve over either white or brown rice