new recipe's arrival: Thit kho tau (Coconut braised pork & egg)

When Thuy - one of our founders co head chef announced this new recipe would be added onto our weekly specials, I literally jumped with joy. The spicy marinated pork and boiled egg braised in luscious coconut juice was one of the main constituents for a perfect family gathering occasions, be it New Year day, family Memorial Day, or children-coming-back-from-overseas-for-visit occasion, etc. ​

The dish holds a combination of spice, flavours and family-orientated ingredients (steamed eggs and pork belly, come on!) that can win over the most critical food skeptic. When I saw the pork belly tenderly braised in the sweet and full bodied stew pan filled with soy sauce and coconut juice, I knew this dish has got to become one of our permanents. 

The only tingling problem, I reckoned, was the fact that this dish yields quite a mouthful of fat - and while that is considered sumptuous and savoury in Vietnam, it may not hold out well for the British taste. We came back and forth to the suggestion of using pork shoulder instead of pork belly for a less greasy version, but the braised juice may lose its organic flavour that is compulsory to this recipe... And so after 2 weeks of offering thit kho tau as our weekly specials, the dish finally made its way to our permanent menu - with pork belly and organic farm eggs hand-picked from our local wholesalers, ensuring afresh and leaner meat on offer. 

This coconut braised belly pork and eggs is currently served with rice (recommended) or rice vermicelli at Indochina for £7.25 in a takeaway box. We usually have it ready just before 11.30AM so if you like what you see, we hope to see you then!