Posted by: SV | November 30, 2011

Braised Coconut Pork / Thịt Heo Kho Duong

(Picture to come!)

It’s unusual to see recipes include whole hard-boiled eggs.  I can assure you that this is an authentic Vietnamese dish.   The sauce is also used as a dipping sauce for steamed or boiled vegetables like water spinach.

Consistent with braised dishes, it requires a slow simmer for at least 1-1.5 hours so that the meat is very tender.  I’ve used country-style pork ribs in this recipe but other cuts of pork would work.  I suggest trimming as much of the fat off as possible.

Braised Coconut Pork / Tht Heo Kho Duong

(Serves 6)

  • 2 lbs of boneless pork, cut into 1 inch cubes
  • 1 tsp salt
  • black pepper to taste
  • ¼ cup of chopped onion
  • 3 chopped cloves of garlic
  • 5 tbsp fish sauce
  • 1 cup water
  • 1 can lite coconut milk, 13.5 oz
  • 3 hard-boiled eggs, shells removed
  • chopped green onion for garnish

1.    Heat a large sauté pan (6 quartz) on medium high heat.

2.  Add pork to hot pan, season with salt and pepper.  Braise until lightly brown on all sides (3-5 minutes).

3.  Add the onions and garlic.  Continue to stir-fry until the onion is wilted.

4.  Add the fish sauce, water, and coconut milk.  Bring to a boil and then reduce heat to medium-low.  Place lid on the pan and simmer for at least an hour, until meat is tender.  Thirty minutes into the simmering period, add the shelled hard-boiled eggs to the stew.

5.  Garnish with reserved green onions and serve with steamed rice.



  1. I tried this recipes tonight (plus a few kaffir lime leaves) – amazing. That sauce is incredible. Thank you.

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