📝 About This Recipe
A cornerstone of Vietnamese home cooking, Thit Kho is a soulful masterpiece that transforms humble pork belly into melt-in-your-mouth nuggets of savory-sweet perfection. This dish celebrates the transformative power of fermented fish sauce and hand-burnt caramel, creating a glossy, mahogany glaze that is deeply aromatic. It is a comforting balance of salty, sweet, and umami flavors that represents the very heart of the Vietnamese family table.
🥗 Ingredients
The Meat
- 1.5 pounds Pork Belly (cut into 1-inch thick bite-sized chunks)
- 4-6 pieces Hard-boiled Eggs (peeled and patted dry)
The Aromatics
- 3 large Shallots (finely minced)
- 4 cloves Garlic (minced)
- 1 inch knob Fresh Ginger (sliced into thin matchsticks)
- 2-3 pieces Thai Bird's Eye Chilies (stemmed and lightly bruised)
The Caramel & Sauce
- 3 tablespoons Granulated Sugar (for making the caramel (Nuoc Mau))
- 4 tablespoons Premium Fish Sauce (high quality, such as Red Boat or 3 Crabs)
- 1.5 cups Coconut Water (fresh or canned (not coconut milk))
- 1 teaspoon Dark Soy Sauce (primarily for color depth)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Vegetable Oil
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1/4 cup Cilantro (fresh leaves)
👨🍳 Instructions
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1
Blanch the pork belly chunks in boiling water for 2-3 minutes to remove impurities. Drain, rinse under cold water, and pat dry with paper towels.
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2
In a bowl, marinate the pork with half of the minced shallots, half of the garlic, 1 tablespoon of fish sauce, and the cracked black pepper. Let it sit for at least 20 minutes.
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3
To make the caramel (Nuoc Mau), place a heavy-bottomed pot or clay pot over medium heat. Add the sugar and a splash of water. Do not stir; swirl the pan occasionally.
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4
Watch the sugar closely. Once it turns a deep amber, honey-like color and begins to smoke slightly, immediately add the vegetable oil and the remaining shallots, garlic, and ginger.
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5
Add the marinated pork to the pot. Stir-fry for 3-5 minutes until the pork is well-coated in the caramel and the edges begin to brown.
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6
Pour in the coconut water, the remaining fish sauce, and the dark soy sauce. The liquid should just barely cover the meat.
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7
Add the bruised Thai chilies to the pot for a subtle heat. Bring the liquid to a gentle boil.
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8
Reduce the heat to low, cover with a lid slightly ajar, and simmer for 40 minutes. Use a spoon to skim off any foam that rises to the surface.
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9
Gently tuck the peeled hard-boiled eggs into the liquid around the pork chunks. Ensure they are partially submerged so they pick up the golden color.
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10
Continue to simmer uncovered for another 15-20 minutes. The sauce should reduce and thicken into a glossy, syrupy consistency, and the pork should be tender enough to cut with a spoon.
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11
Taste the sauce. If you prefer it saltier, add a dash more fish sauce; if too salty, a pinch of sugar. The fat from the pork belly should have rendered into the sauce.
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12
Remove from heat and garnish generously with sliced green onions and cilantro before serving.
💡 Chef's Tips
Always use fresh coconut water rather than plain water for a natural sweetness and a more complex flavor profile. Be brave with the caramel; it needs to reach a dark tea color to provide the signature bitter-sweet balance, but have your aromatics ready to stop the cooking process instantly. If the sauce reduces too quickly before the pork is tender, add a splash more coconut water or broth. This dish actually tastes even better the next day as the eggs and pork continue to absorb the savory braising liquid. For a leaner version, you can substitute half the pork belly with pork shoulder, but keep some belly for the essential rendered fat.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy jasmine rice to soak up the rich caramel sauce. Pair with a side of 'Dua Chua' (Vietnamese pickled mustard greens) to provide a crunchy, acidic contrast to the rich meat. Serve with fresh cucumber slices and blanched bok choy to add freshness and texture to the meal. A cold, crisp lager or a light jasmine iced tea complements the savory-sweet intensity of the fish sauce caramel perfectly.