Thit Kho (Caramelized Pork Belly)
Thit kho tau (commonly known as thit kho) holds a cherished place in Vietnamese homes for daily meals and holds traditional significance during Tết, the Vietnamese Lunar New Year. The pork belly's tenderness improves with longer cooking. When prepared in advance, the fat solidifies on the surface, making it easier to skim off and a tad healthier. This aging process also enhances the flavor fusion. Enjoy it with a side of rice.
Ingredients
- 2 pounds pork belly, trimmed
- 2 tablespoons white sugar
- 5 shallots, sliced
- 3 cloves garlic, chopped
- 3 tablespoons fish sauce
- ground black pepper to taste
- 13 fluid ounces coconut water
- 6 hard-boiled eggs, peeled
Instructions
- Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
- 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.
- 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.
- Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.
Nutrition
Calories: 410kcalCarbohydrates: 16gProtein: 27gFat: 26gSaturated Fat: 9gCholesterol: 267mgSodium: 1832mgPotassium: 669mgFiber: 1gSugar: 6gVitamin C: 5mgCalcium: 68mgIron: 2mg
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