Caramelised Pork Belly (Thit Kho)

    Caramelised Pork Belly (Thit Kho)

    (4)
    9saves
    1hr25min


    2 people made this

    About this recipe: This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes.

    Pat Central Region, Singapore

    Ingredients
    Serves: 6 

    • 1 kg pork belly, cleaned and cut into 3cm pieces with layers of skin, fat and meat
    • 2 tablespoons sugar
    • 5 shallots, sliced
    • 3 cloves garlic, chopped
    • 3 tablespoons fish sauce
    • black pepper
    • 375ml coconut water
    • 6 hard boiled eggs

    Directions
    Prep:15min  ›  Cook:1hr  ›  Extra time:10min resting  ›  Ready in:1hr25min 

    1. In a large wok, heat the sugar over medium heat until it melts and caramelises into a light brown syrup. Don't let it burn! Add the pork and raise the heat to high. Stir and cook to render some fat then add the shallots and garlic.
    2. Add the fish sauce and black pepper to taste and stir to evenly coat the meat. Pour in the coconut water and bring to a boil. The liquid should reach about 3/4 way up the meat.
    3. Add the eggs and simmer covered over low heat for at least 1 hour, until the pork is tender. Check occasionally that the liquid doesn't evaporate too much. Add water a little at a time if the sauce is drying out.
    4. Remove from the heat and let the dish stand for at least 10 minutes. Skim the fat from the surface of the sauce and serve with rice.

    Make ahead

    If you make this dish ahead, the fat will congeal on the surface making it easier to remove it, and a little healthier! This also allows the flavors to meld a little more.

    See all 12 recipes

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    Reviews and ratings
    Global ratings:
    (4)

    Reviews in English (4)

    by
    1

    It was a little too sweet for my liking, ended up adding water to bring down the sweetness. I also added two star anise to give it some additional flavor (just like my mom made). Overall, good recipe, I would make again.  -  18 Jun 2016  (Review from Allrecipes US | Canada)

    by
    1

    Brillaint dish, the sweetness from the caramlised pork belly as well as the salt from the meat works lovely together. easy to follow and very tatsy . Highly recommand  -  02 Oct 2012  (Review from Allrecipes UK | Ireland)

    by
    0

    This was very good, but you do have to watch the sugar carefully or it will quickly go from cartelized to a hard, burnt lump. Yes, that was my mistake . . . second try was better, but my vietnamese husband still added 2 TB of chicken marinade for coloring. Very easy, and, according to my spouse, very authentic.  -  01 Nov 2016  (Review from Allrecipes US | Canada)

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