Keto Vietnamese Braised Pork and Eggs | Thịt Kho Trứng (Edit recipe)

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Vietnamese braised pork and eggs are traditionally made with pork, hard boiled eggs, fish sauce, coconut water, aromatics and caramelized sugar. Pork belly is traditionally used, but pork riblets and sliced pork are great alternatives based on budget. Instead of using hard boiled eggs, my family’s preference is soft boiled jammy egg yolks. Serve this one pot dish with a bowl of cauliflower rice or konjac rice during meal time with the family.

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PREP TIME

15 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

Serves: 4-6

Ingredients

2 lb Pork Loin Riblets, or pork belly, cut into 1-inch chunks
0.5 - 0.75 cups Allulose, adjust to taste
4 cloves Garlic, minced
2 whole Shallot, chopped
2 cups Coconut LaCroix Sparkling Water, or filtered water, plus more as needed
3 - 4 Tbsp Fish Sauce, Red Boat brand, adjust to taste
3 Tbsp Wheat-free Tamari, or coconut aminos
6 whole Eggs, large, soft boiled, & peeled
0.5 tsp Ground Fresh Black Peppercorns, plus more to taste
2 Tbsp Coconut Oil, or avocado oil
1 - 2 whole Thai Chili, Optional
1 sprig Green Onion (Scallion), chopped, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a saucepan, add 2-3 cups of water and bring it to a boil over high heat.
When the water is boiling, add in the eggs with a slotted spoon. Make sure to use eggs that are chilled from the refrigerator and not room temperature.
Cover the saucepan with a lid and let cook for six and a half minutes for jammy egg yolks. If hard boiled eggs are preferred, cook for longer (9-10 minutes). 
Prepare an ice bath. Transfer the eggs to the ice bath to allow it to cool IMMEDIATELY after six and a half minutes. Peel off the egg shells and set aside. 
In a clay pot, saucepan, or Dutch oven, add in the oil and allulose on medium heat. Allow the allulose to turn slightly golden brown, and immediately add in the pork riblets. Pan sear for 1-2 minutes.
Add in the garlic and shallots, and sauté for 2-3 minutes. Followed by Lacroix coconut flavoured water, fish sauce and Tamari.
Lower the heat to simmer, and slowly cook for 45 minutes, skimming off any impurities if needed.
To a medium bowl, transfer some of the sauce into a bowl and let cool. Add in the eggs. Submerge the eggs in the sauce for 15 minutes to marinade, turning the eggs occasionally.
To the riblets, add the chilies and freshly ground black pepper. Simmer the pot over low heat with the lid off for another 15 minutes. Add the sauce used for marinading the eggs back into the ribs.
Continue to cook until the sauce has caramelized and thickened. If needed, add more Lacroix coconut flavoured water. Turn off the heat and let cool before adding the marinated eggs back into the pot.
Garnish with chopped green onions, if desired. Serve with konjac rice or cauliflower rice.

Notes

Adjust to longer cooking time for the pork riblets and shorter cooking time for sliced pork. Or, use the Instant Pot to cook and tenderize the pork riblets.

Instant Pot Method:

Select Sauté function key and add the

oil and allulose.

Follow steps 6-8 above, then select the “Cancel” function key.

Close the lid and turn the valve to sealing and select Pressure Cook function key on Normal setting for 15 minutes.

After 15 minutes, select the “Cancel” function key and do a quick release. Follow step 10 above.

To the Instant Pot, add the chilies and freshly ground black pepper. Select the Sauté function key to low and cook for another 15 minutes. Add in the sauce used for marinading the eggs. Follow steps 12 and 13 above.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	732
Fat:	61 g
Carbohydrates:	2 g
Protein:	43 g
Cholesterol:	140 g
Sodium:	1908 mg
Fiber:	0 g
Sugars:	1 g
Calculated for total recipe.