Crockpot Thit Kho Tau: Caramelized Pork Belly and Eggs Step-by-step instructions

Before you start

Before starting, gather all your ingredients: pork belly, cane sugar, fish sauce, shallots, garlic, coconut water, and hard-boiled eggs. Cut the pork belly into 1 1/2-inch cubes and pat them dry. Thinly slice the shallots and mince the garlic.

Hard-boil the eggs if you haven't already—place them in a pot, cover with water, bring to a boil, then simmer for 9 minutes. Cool, peel, and set aside. Measure out the coconut water and fish sauce. Have your slow cooker ready and a large skillet for the caramel. This prep will make the cooking process smooth and enjoyable.

Instructions

Prepare the Caramel

1. 1Make the caramel
   In a large skillet over medium heat, melt the dark amber cane sugar, stirring frequently, until it turns a deep amber color and smells nutty, about 5 minutes. Carefully pour in 1/4 cup of the coconut water to stop the cooking, stirring until the caramel dissolves into a smooth syrup. Remove from heat.
   Look for The caramel should be dark amber but not burnt; it will bubble vigorously when the coconut water is added.
   Tip Use a heavy-bottomed skillet to prevent the sugar from scorching. If the caramel seizes, return to low heat and stir until smooth.
2. 2Layer the slow cooker
   Place the pork belly cubes in the slow cooker insert. Add the sliced shallots and minced garlic, then pour the caramel over the top. Add the fish sauce and the remaining coconut water. Stir gently to coat the pork evenly.
   Look for The liquid should cover most of the pork; if not, add a little water.
   Tip For deeper flavor, sear the pork belly in a hot skillet before adding to the slow cooker, though the video omits this step.

The caramel should be a deep amber color, with a nutty aroma and a smooth, syrupy consistency. When you add the coconut water, it will bubble vigorously—this is normal. The caramel should dissolve completely into a liquid that is glossy and free of lumps. If it seizes up, return it to low heat and stir until smooth. This step sets the foundation for the entire dish's flavor.

Slow-Cook to Tenderness

3. 3Slow-cook on low
   Cover the slow cooker and set it to LOW. Cook for 5 hours, undisturbed. After 5 hours, gently add the peeled hard-boiled eggs, pushing them down into the liquid. Continue cooking for 1 more hour, until the pork is spoon-tender and the eggs are deeply colored. Let it rest for 3 minutes before slicing.
   Look for The pork should be fork-tender and the liquid reduced slightly; the eggs will have turned a rich mahogany.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not stir too vigorously after adding the eggs to avoid breaking them.

After 5 hours, the pork should be visibly tender, with the fat rendered and the meat starting to pull apart. The liquid should be bubbling gently around the edges. When you add the eggs, they should sink slightly into the sauce.

After the final hour, the eggs will have taken on a rich mahogany color, and the sauce will have reduced slightly, becoming more concentrated. The kitchen will smell deeply savory and sweet.

Rest and Serve

4. 4Rest and serve
   Turn off the slow cooker and let the dish rest for 10 minutes. Using a slotted spoon, transfer the pork and eggs to a serving platter. Skim excess fat from the surface of the sauce if desired. Serve hot over jasmine rice with pickled mustard greens on the side.
   Look for The sauce should be glossy and coat the back of a spoon.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For a thicker sauce, simmer the liquid in a saucepan over medium heat for a few minutes until reduced.

After resting, the pork and eggs should be glossy and coated in a thick, amber sauce. The pork should be spoon-tender, and the eggs should be a deep brown. The sauce should cling to the back of a spoon. When you serve the dish over rice, the sauce should pool around the grains, inviting you to take a generous bite. The pickled mustard greens add a tangy contrast that brightens the rich flavors.

Common mistakes

One common mistake is burning the caramel. Watch it closely—when it turns a deep amber and smells nutty, it's ready; if it smells burnt, start over. Another is adding the eggs too early, which can make them tough and rubbery. Add them during the last hour for the best texture.

Also, resist the urge to stir the slow cooker too frequently; each time you open the lid, heat escapes and lengthens cooking time. Finally, don't skip the resting period—it allows the sauce to thicken slightly and the flavors to meld.

How to tell it’s done

The dish is done when the pork belly is spoon-tender—it should easily pull apart with a fork but not fall apart completely. The eggs should be deep mahogany in color and heated through. To check the internal temperature, insert an instant-read thermometer into the thickest part of the pork; it should read at least 145°F (63°C).

For the eggs, the temperature should be at least 160°F (71°C) to ensure they are fully cooked. The sauce should be glossy and slightly thickened, coating the back of a spoon. Let the dish rest for 10 minutes before serving to allow the flavors to settle.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest
• Egg dishes: 160°F (71°C) in the thickest part