Thit Kho to Pork in Clay Pot
Savor the rich, caramelized flavors of **Thịt Kho Tộ – Pork in Clay Pot**, a classic Vietnamese comfort dish that pairs tender braised pork belly with rich, savory-sweet notes from coconut water, fish sauce, and caramelized sugar. Gently simmered to perfection alongside hard-boiled eggs, this dish harmonizes the depth of umami with a touch of aromatic garlic and shallots. Traditionally prepared in a clay pot to lock in moisture and intensify flavors, this hearty recipe is perfect for serving over steamed jasmine rice, with optional garnishes like scallions and red chili for a pop of freshness and spice. Whether you're celebrating a cozy family dinner or exploring the richness of Vietnamese cuisine for the first time, this comforting dish is sure to impress!
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Recipe Information
Ingredients
- 2 lbs Pork belly
- 4 Large eggs
- 2 cups Coconut water
- 4 tbsp Fish sauce
- 2 tbsp Brown sugar
- 4 Garlic cloves
- 2 Shallots
- 1 tbsp Neutral cooking oil
- 1 tsp Black pepper
- 1 tsp Salt
- 1.5 cups Water
- 2 tbsp Scallions (optional garnish)
- 1 Red chili (optional garnish)
Instructions
Cut the pork belly into 1.5-inch chunks. Rinse with water and pat dry.
Bring a pot of water to a boil and gently place the eggs in to cook. Boil for 8 minutes, then transfer the eggs to an ice bath. Peel and set aside.
In a clay pot (or a heavy-bottomed pot), heat 1 tablespoon of neutral oil over medium heat. Add brown sugar and stir continuously until it melts and turns a deep amber caramel color, about 3-4 minutes.
Immediately add the pork belly pieces to the caramel. Stir to evenly coat the meat, allowing the caramel to infuse into the pork.
Add minced garlic and thinly sliced shallots to the pot, sauteing until fragrant, about 2 minutes.
Stir in fish sauce, salt, and black pepper. Toss the pork to coat evenly.
Pour in the coconut water and enough additional water to cover the pork. Bring the mixture to a gentle boil, then lower the heat to a simmer.
Cover the pot and braise for 60 minutes, stirring occasionally to ensure the pork doesn’t stick to the bottom of the pot.
After 60 minutes, add the hard-boiled eggs to the pot. Simmer uncovered for an additional 15-20 minutes, allowing the sauce to reduce and thicken slightly.
Taste the sauce and adjust with more fish sauce or sugar, if needed.
Garnish with chopped scallions and optionally add sliced red chili for heat.
Serve hot with steamed jasmine rice and a side of pickled vegetables if desired.
Nutrition Facts
Calories |
5373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.0 g | 662% | |
| Saturated Fat | 183.9 g | 920% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 8861 mg | 385% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 46.1 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 410 mg | 32% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3223 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
