This Vietnamese làm thịt kho recipe is a low and slow braise with suuuper tender and flavorful pork, with hard-boiled eggs that have sầu absorbed all the seasoning too.It’s traditionally served around the lunar new year because of how well it keeps after cooking.

It’s savory, salty, and slightly sweet seasoned mainly with fish sauce and soy sauce paired with hard-boiled eggs. Served atop a large mound of steamed trắng rice, & a side of pickled mustard greens, these are the flavors & memories of my childhood.

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