Thit Kho (Caramelized Pork Belly)
Thit Kho, also known as Caramelized Pork Belly, is a traditional Vietnamese dish that has been enjoyed for generations. This beloved dish is made with succulent pieces of pork belly that are slowly braised in a rich and flavorful caramel sauce, resulting in tender, melt-in-your-mouth meat with a sweet and savory glaze. Thit Kho is a staple in Vietnamese cuisine and is often enjoyed as a comforting home-cooked meal with steamed rice.
Prep Time:
20 mins
Cook Time:
1 hr 15 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
6
Ingredients
Directions
Step 1
Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
Step 2
Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
Step 3
Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.
Step 4
Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.
Nutrition Facts (per serving)
410
Calories
26g
Fat
16g
Carbs
27g
Protein
Complement
The dish is typically flavored with a combination of fish sauce, sugar, garlic, and black pepper, which infuses the pork with a depth of flavor that is both sweet and savory. Thit Kho is often cooked with hard-boiled eggs, which soak up the delicious caramel sauce and add a creamy texture to the dish. This classic Vietnamese dish is a perfect representation of the country's culinary heritage, showcasing the use of simple yet bold flavors to create a truly satisfying meal. Whether enjoyed at a family dinner or at a local eatery, Thit Kho is a dish that never fails to delight the taste buds and warm the soul.
