Vietnamese Caramelized Pork (Thit Kho)
Pork belly or shoulder braised low and slow in a caramel-and-coconut-water sauce until deeply tender - a rich, comforting dish from inexpensive cuts of meat.
Ingredients
- 2 lbs pork shoulder or pork belly cut into 1.5-inch chunks
- 3 tbsp sugar
- 2 tbsp water
- 3 cloves garlic minced
- 3 shallots sliced or 1/2 onion
- 1/3 cup fish sauce
- 2 cups coconut water or plain water
- Black pepper to taste
- 4 hard-boiled eggs peeled
- Cooked rice for serving
- Sliced green onion or cilantro for garnish
Instructions
- In a heavy-bottomed pot, combine the sugar and water over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber caramel color, about 5-7 minutes. Watch closely, as it can burn quickly once it starts to color.
- Carefully add the pork to the caramel, it will sputter, and stir to coat each piece. Cook for 3-4 minutes until the pork is lightly browned on the outside.
- Add the garlic and shallots, cooking for 1-2 minutes until fragrant.
- Pour in the fish sauce and coconut water, stirring to combine with the caramel. Bring to a boil, then reduce heat to low.
- Cover and simmer gently for 50-60 minutes, stirring occasionally, until the pork is very tender and the sauce has reduced and thickened. Season with black pepper to taste.
- Add the peeled hard-boiled eggs to the pot for the last 15 minutes of cooking so they absorb some of the braising liquid and flavor.
- Serve hot over steamed rice, garnished with green onion or cilantro.
Notes
- Pork shoulder is one of the most affordable cuts available and becomes especially tender with this long, gentle braise.
- This dish tastes even better the next day as the flavors continue to develop, making it an ideal make-ahead meal.
- No coconut water on hand? Plain water works fine - coconut water simply adds a subtle natural sweetness.