This classic Vietnamese Caramel Pork (Thịt Kho) is a rich and flavorful dish featuring tender pork belly slowly braised in a sweet and savory caramel sauce with coconut juice. Perfect served over steamed rice!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Ingredients
- 500g pork belly, cut into 1-inch cubes
- 2 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1/2 cup coconut water (or coconut juice)
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1/2 tsp black pepper
- 1-2 bird’s eye chilies (optional), chopped
- 2 green onions, chopped (for garnish)
Instructions
- Make caramel sauce: In a saucepan over medium heat, melt sugar until golden brown, stirring constantly to prevent burning.
- Brown pork: Add pork belly cubes to the caramel, stirring to coat evenly. Cook 3-4 minutes until lightly browned.
- Add aromatics: Stir in garlic, shallot, and optional chilies. Cook for 1-2 minutes until fragrant.
- Add liquids: Pour in fish sauce, soy sauce, and coconut water. Bring to a simmer.
- Braise: Reduce heat to low, cover, and simmer for 30-40 minutes until pork is tender and sauce is thickened.
- Serve: Garnish with chopped green onions and serve hot over steamed jasmine rice. Optionally, serve with pickled vegetables for balance.
Tips & Variations
- Adjust sweetness or saltiness by adding more sugar or fish sauce according to taste.
- Substitute pork belly with pork shoulder for a leaner version.
- Add a boiled egg to the pot during the last 10 minutes for a traditional touch.
- Serve with steamed greens like bok choy or spinach for a complete meal.
