serves
6
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 10 hard-boiled eggs, peeled
- 1½ tbsp caster sugar, or to taste
- ¾ cup water
- 6 tbsp fish sauce, or to taste
- 1 kg pork belly, cut into 5 cm x 4 cm chunks
- 4 cups fresh coconut water (see Note)
- 2 tbsp chicken stock powder
- Steamed rice, thinly sliced spring onions, to serve
Instructions
- Heat a large saucepan over high heat. Add the sugar and stir continuously until it clumps together, watching the sugar carefully as it burns easily! Once the sugar reaches a dark golden colour, gradually (with caution, as it will create a lot of steam) add the ¾ cup water, 1 tbsp at a time, stirring to combine to a dark caramel sauce. Once the water is incorporated, stir through the fish sauce.
- With the heat on high, add the eggs to the caramel sauce and cook, stirring to coat all sides, until lightly golden. Remove to a bowl.
- Add the pork belly to the pan, stirring to coat in the sauce. Add the coconut water and chicken stock powder to the pan, cover and bring to the boil. Once it simmers, reduce the heat to medium and simmer for 20 minutes. Add the eggs and simmer for a further 10 minutes, or until the pork is tender. Remove from the heat.
- Serve the khit kho with steamed rice. Sprinkle with spring onions and serve.
Note
To extract the juice from fresh coconuts, lay them on their side and use a cleaver to chop down about 3 cm from the coconut’s point. Rotate the coconut and repeat until the whole tip is removable. Pull the top off and pour the juice into a bowl.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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