Vietnamese Caramelized Pork (Thit Kho)
Ingredients
- • 680 g pork belly or pork shoulder, cut into 1-inch cubes
- • 60 g granulated sugar
- • 60 ml fish sauce
- • 3 item shallots, thinly sliced
- • 4 cloves garlic, minced
- • 480 ml coconut water or chicken stock
- • 30 ml vegetable oil
- • 1 sprinkle black pepper
- • 4 item hard-boiled eggs, peeled
- • 2 item green onions, chopped for garnish
Instructions
- 1
Pat the pork cubes dry with paper towels. Season lightly with black pepper and set aside.
- 2
In a heavy-bottomed pot or Dutch oven, add 3 tablespoons of sugar over medium heat. Do not stir initially - let it melt and turn golden amber (about 3-4 minutes). Watch carefully to prevent burning.
- 3
Once the caramel is deep amber colored, immediately add the pork cubes. Stir quickly to coat the pork in the caramel. The mixture will bubble vigorously - this is normal.
- 4
Add the remaining 2 tablespoons of sugar, sliced shallots, and minced garlic. Stir-fry for 2-3 minutes until fragrant and the pork begins to brown.
- 5
Pour in the fish sauce and stir well to combine. Cook for 2 minutes to let the pork absorb the flavors.
- 6
Add the coconut water or stock to the pot. The liquid should almost cover the pork. Bring to a boil, then reduce heat to low.
- 7
Cover and simmer for 35-40 minutes, stirring occasionally. The sauce should reduce and become thick and glossy.
- 8
After 25 minutes of cooking, gently add the hard-boiled eggs to the pot, nestling them into the sauce. Continue cooking for the remaining 10-15 minutes.
- 9
The pork is done when it's tender and the sauce has reduced to a thick, syrupy glaze that coats the meat beautifully.
- 10
Taste and adjust seasoning if needed. Transfer to a serving dish and garnish with chopped green onions.
- 11
Serve hot over steamed jasmine rice with pickled vegetables on the side.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This deeply savory-sweet dish is pure Vietnamese comfort food that's surprisingly forgiving for home cooks—the key is patience with the caramelization and letting it simmer until the pork becomes melt-in-your-mouth tender, perfect served over steamed jasmine rice."
