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.

• 1 pound pork legs with skin
• 6 eggs
• 1/4 cup granulated sugar
• 2 tablespoons nuoc mam (Vietnamese fish sauce)
• Freshly ground black pepper
• 12 ounces coconut juice

Hard boil eggs and set aside. Cut pork into 1″ x 2″ pieces and set aside.

In a thick-walled pot or dutch oven, add the sugar and stir until it melts. [You can add in a tablespoon of water to the sugar if you’re cautious about working with caramel.] Cook the sugar until it turns a deep golden hue. Add in the pork and cook for 3-5 minutes on medium-high heat until the meat is evenly coated with the caramel, but not cooked through.

When the pork is evenly coated with caramel, add in the pepper and fish sauce. Turn the heat to low and stir the pork  for 5 minutes to absorb the flavors. Add in the coconut juice and bring to a boil. Add the eggs to the pork mixture, cover and cook on medium heat for 35-45 minutes or longer for tenderer meat—make sure that the eggs and meat are submerged under the cooking liquid. Adjust the seasonings to taste before serving.

Serve warm over white rice.