Vietnamese Recipes & Cuisines (Meat)

Pork Stew With Bean Curd And Hard-Boiled Eggs Recipe

(Thit Kho)

This dish can be made in advance and kept in the refrigerator for up to one week, because the flavor improves with age. For a change of pace, you might substitute chicken for the pork and fresh bean curd for the fried bean curd, which is sold at Asian groceries. Serve this hearty stew with rice and with pickles or any sour-flavored dish to offset the sweetness of the stew.

Ingredients : Serves 6 - 8

1 kg (2 lb)

300 g

4 cloves


1 teaspoon

2 tablespoons

375 ml


1 1/2 tablespoons

3 tablespoons

2 tablespoons

1 teaspoon

1 teaspoon

Boneless port butt or shoulder, fat removed

Frozen fried bean curd (1 1/2 cups)

Garlic, peeled

Shallots, peeled

Whole black peppercorns


Cold water (1 1/2 cups)

Hard-boiled eggs, peeled

Brown or rock sugar

Fish sauce

Soy sauce


Five-spice powder

Method :
  • Cut the meat and bean curd into 2 1/2 cm (1-in) cubes and set aside.

  • Pound the garlic, shallots and peppercorns with a mortar and pestle or process with a food processor until fine.

  • Using a heavy stockpot, heat the oil over medium heat and saut´┐Ż the garlic mixture until fragrant, about 2 minutes.

  • Add the pork and cook, stirring, until the meat browns on all sides.

  • Add the water, eggs, sugar, fish sauce, soy sauce, salt and five-spice powder and bring to the boil.

  • Reduce the heat to low. Cover and simmer for 1 hour or until the pork is tender.

  • Add the bean cud and cook for 15 minutes more.

  • Remove from the heat and serve.

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