Thịt Kho Tiêu (Vietnamese Black Pepper Caramelized Pork)

Name: Thịt Kho Tiêu (Vietnamese Black Pepper Caramelized Pork)
Prep time: 15 min
Cook time: 15 min
Yield: 4 people
Ingredients: 1.2 pound pork; 4 tbsp fish sauce; 3 tbsp sugar; 2 tbsp black peppercorns; 1 red chili; 2 garlic cloves; 2 sprigs scallions; 2 tbsp cooking oil; ½ tsp Vietnamese caramel sauce (nước màu)

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Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Course
Dinner
Cuisine
Vietnamese

Thịt Kho Tiêu (Vietnamese Black Pepper Caramelized Pork)

Gael Pickett

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Thit Kho Tiêu, a Vietnamese classic, offers succulent caramelized pork with bold black pepper flavors. Pair with steamed rice for a delightful meal!

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Ingredients

Servings

1.2 pound pork (560g) (pork belly, pork shoulder, pork butt, pork loin)
4 tbsp fish sauce (adjust to your taste)
3 tbsp sugar (adjust to your taste)
2 tbsp black peppercorns (or black pepper powder, adjust to your taste)
1 red chili (goat horn pepper, jalapenos)
2 garlic cloves
2 sprigs scallions
2 tbsp cooking oil
½ tsp Vietnamese caramel sauce (nước màu) (or Molasses)

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Instructions

Chop the white and green parts of scallions separately.
Slice the red chili and mince the garlic.
If using whole black peppercorns, crush them with a mortar and pestle to intensify the flavor. Skip this step if using black pepper powder.
Dice the pork into bite-sized pieces or 3 cm (1.2 in.) wide strips.
In a pan, sauté the minced garlic and chopped white part of the scallions in cooking oil until they become fragrant. Then, add the pork to the pan and stir-fry over medium-high heat until the meat loses its raw color.
Season the pork with sugar, fish sauce, and molasses (or Vietnamese caramel sauce). Stir-fry for an additional minute.
Add the crushed black pepper (or black pepper powder) and sliced red chili to the pan. Pour enough water into the pan to cover the meat, then close the lid. Let the pork simmer on medium heat until the sauce reduces to your desired consistency.
Taste thịt kho tiêu and adjust the seasoning according to your preference.
Finally, garnish the dish with the chopped green part of the scallions. Serve it alongside steamed rice!