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Vietnamese Caramel Pork (Thit Kho To)

Close-up of glistening, caramelized pork belly cubes served on a white plate, showcasing the rich color of Vietnamese Caramel Pork.
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A recipe for traditional Vietnamese braised pork belly cooked in a rich, dark caramel and fish sauce mixture until tender.

Ingredients

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  • 2 lbs pork belly, cut into 1.5-inch cubes
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup fish sauce
  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon neutral oil
  • 1/2 teaspoon black pepper
  • 1/2 cup coconut water (or regular water)
  • Optional: 4 hard-boiled eggs, peeled

Instructions

  1. Prepare the caramel: In a heavy-bottomed pot or Dutch oven, combine the sugar and 2 tablespoons of water over medium heat. Do not stir. Allow the sugar to melt and turn a deep amber or dark brown color. Watch carefully to prevent burning.
  2. Once the caramel reaches the desired dark color, immediately remove the pot from the heat. Carefully pour in 1/2 cup of coconut water (it will bubble vigorously). Stir until the caramel dissolves into the water. Return the pot to low heat if necessary to fully dissolve the hardened caramel.
  3. Add the oil, minced garlic, and minced shallot to the caramel mixture. Cook for 1 minute until fragrant.
  4. Add the pork belly cubes to the pot. Stir to coat the pork evenly with the caramel sauce.
  5. Pour in the fish sauce and add the black pepper. Stir everything together.
  6. Add enough water to just cover the pork. If using hard-boiled eggs, add them now.
  7. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and simmer slowly for 1.5 to 2 hours, or until the pork is very tender. Stir occasionally to prevent sticking.
  8. Remove the lid for the last 20 minutes of cooking to allow the sauce to reduce and thicken into a glossy glaze that coats the pork.
  9. Serve hot over steamed white rice.

Notes

  • For the best color, aim for a dark amber caramel; if it burns, the dish will taste bitter, so start over.
  • If you prefer a less intense flavor, you can substitute some of the fish sauce with regular water.
  • This dish tastes better the next day after the flavors have fully melded.

Nutrition

Find it online: https://spoonfulsnap.com/vietnamese-caramel-pork-thit-kho-to-recipe/