Vietnamese Caramelized Salty Pork Thit Kho
Experience a burst of bold, savory-sweet flavors with Vietnamese Caramelized Salty Pork, or Thịt Kho—a traditional comfort dish that effortlessly blends rich, melt-in-your-mouth pork belly with hard-boiled eggs, simmered to perfection in a luscious coconut water and caramelized fish sauce glaze. The tantalizing balance of sweetness from golden caramel, the umami depth of fish sauce, and the subtle nutty aroma of coconut water make this dish an irresistible centerpiece for any meal. With its slow-simmered tenderness and glossy, deeply flavorful sauce, Thịt Kho pairs beautifully with steamed jasmine rice, soaking up every last drop of its rich, savory goodness. Whether you're diving into authentic Vietnamese cuisine or perfecting a classic favorite, this recipe promises heartwarming flavors and restaurant-quality results right at home. Perfect for sharing, it’s a soulful dish that delights the senses with each bite.
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Recipe Information
Ingredients
- 1 kg Pork belly
- 6 large Eggs
- 400 ml Coconut water
- 80 ml Fish sauce
- 2 tbsp Sugar
- 200 ml Water
- 4 cloves Garlic
- 2 whole Shallots
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Neutral cooking oil
Instructions
Cut the pork belly into bite-sized pieces, about 2 inches thick. Rinse and pat dry with paper towels.
Peel and mince the garlic and shallots.
In a large bowl, marinate the pork belly pieces with fish sauce, black pepper, minced garlic, and shallots. Set aside for 15-20 minutes.
While the pork is marinating, boil the eggs until hard-boiled (about 10 minutes). Peel the shells and set aside.
In a large pot or deep pan, heat the neutral cooking oil over medium heat. Add the sugar and stir continuously until it melts and turns into a golden caramel color. Be careful not to burn the sugar.
Slowly add the marinated pork belly pieces to the pot, stirring to coat the pork evenly with the caramel. Let the pork brown slightly on all sides.
Pour in the coconut water and add enough water to just cover the pork. Bring the mixture to a boil, then lower the heat to a gentle simmer.
Add the peeled hard-boiled eggs to the pot. Cover and let the dish simmer on low heat for about 60-75 minutes, occasionally stirring to prevent sticking.
Taste the sauce and adjust the seasoning with additional fish sauce, salt, or sugar as needed. The sauce should be rich, savory, and slightly sweet.
Once the pork is tender and the sauce has thickened to your desired consistency, remove from heat.
Serve hot with steamed jasmine rice and garnish with additional black pepper, if desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 4.8 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.8 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 515 mg | 11% | |
*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.
