Thit Kho is a Vietnamese dish rarely found in restaurants, but served in all Vietnamese households. My grandma traditionally makes this dish with water rather than coconut juice, but my aunt likes the consistency the juice provides.
In a thick-walled 1 1/2- to 2-quart pan add sugar and stir until it melts. Cook until the sugar turns a light brown and caramelizes. Add pork. Stir and cook for 3-5 minutes on medium to high heat until pork is golden, but not cooked through.
When pork is golden on all sides, add pepper and fish sauce. Turn heat to low and stir pork with seasonings for 5 minutes. Add coconut juice. Bring to a boil, add the eggs, cover and cook on medium heat for 35 to 45 minutes. Extend cooking time for softer meat. Serve warm with rice.
- 3 lbs. pork legs with skin
- 6 eggs
- 1 1/2 tablespoons sugar
- 2 tablespoons nuoc mam (Vietnamese fish sauce)
- Freshly ground black pepper
- 12 ounces coconut juice
