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Vietnamese Pork and Eggs ("tit Ko")

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“It's a really good recipe to eat with some Jasmine rice. It's a really simple Vietnamese dish. The pork comes out real tender and tasty. The key ingredient which may sound nasty is the fish sauce. I promise that you won't taste "fish." It just gives it flavor.”
READY IN:
1hr 15mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • Colored Sauce(This will give the pork a nice dark color instead of looking gray)
  • 1 cup water
  • 1 tablespoon sugar
  • Pork
  • 1 12-2 lbs pork (chopped into 1 inch rectangles)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons fish sauce
  • 12 teaspoon pepper (change accordingly to your preference)
  • 5 -6 hard-boiled eggs

Directions

  1. For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
  2. Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
  3. Remove from fire immediately and add a little of the water that was set aside.
  4. After the bubbles settle down, add the rest of the water.
  5. Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
  6. Add boiled eggs.
  7. Add colored water.
  8. Add water until it covers the pork and eggs completely.
  9. Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.

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