Vietnamese Caramelized Pork Belly (Thịt Kho Tàu)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
1381 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Caramelized Pork Belly (Thịt Kho Tàu)
Description
Vietnamese Caramelized Pork Belly (Thịt Kho Tàu) centers on thick-cut pork belly pieces marinated briefly with crushed garlic and shallots, salt, and pepper before being cooked in a caramel sauce crafted from sugar and water. The caramel’s deep amber color provides sweetness and complexity, complementing the added fish sauce and fresh coconut juice used for braising. The pork simmers gently in this sauce, developing a tender texture as the flavors meld.
Hard-boiled eggs are cooked alongside the pork belly, absorbing the caramelized sauce, and add variety to the texture and protein content of the dish. The method involves careful preparation of the caramel and maintaining low heat to prevent burning, resulting in a sauce that envelops the pork with a sticky, luscious coat.
This savory-sweet dish is traditionally served with steamed sticky rice, making it suitable for breakfast or lunch. The combination of melt-in-your-mouth pork, flavorful sauce, and egg creates satisfying layers of flavor and texture that reflect its Vietnamese culinary roots.
Practical notes on the dish include options for adjusting caramel color by varying sauce quantity, substitution of coconut juice with water and added sugar, freezing instructions for the pork without eggs, and alternative cooking methods for eggs to enhance texture. Using dark soy sauce in place of homemade caramel sauce is also an option.
Ingredients
- 2 lbs pork belly
- 4 garlic cloves, crushed
- 3 shallot crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons granulated sugar
- 3 tablespoons water divided
- neutral cooking oil generic cooking oil
- 3-4 tablespoons fish sauce (more or less to taste)
- 3 cups coconut juice about 2 coconuts, fresh
- 6-8 egg more or less to your liking
Instructions
- Slice pork belly into 1-inch thick (or slightly thicker) pieces. In a bowl, toss the pork with crushed garlic, shallots, salt and pepper. Set aside at room temperature for 10-20 minutes.
- In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan (or stir) to combine and remove it from the stove. Set aside.
- Place a heavy-bottomed pot over medium heat and add a small amount of cooking oil. Once the oil is hot, add the pork belly, along with all the crushed garlic and shallots, and the caramel sauce. Stir and cook to coat the pork with the caramel sauce and then add fish sauce. Continue to stir and cook.
- Once the outside of the pork is no longer pink, add coconut juice enough to cover the meat. Bring it to a boil and skim off all the foams, then lower to a simmer.
- Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking (about 75-80 minutes). You can give everything a stir once in a while for even cooking if you want.
- While braising the pork belly, boil the eggs so that they are just about to reach hard-boiled. Place the eggs in cold water to cool down, and then peel them.
- Once the pork is almost tender, add the eggs (make sure they are surrounded with the braising liquid). Cover and simmer for about 10 more minutes.
- Transfer the caramelized pork belly and eggs along with the sauce to a shallow serving plate. Serve hot with white rice.
Notes
- This dish pairs well with steamed sticky or jasmine rice for an authentic serving.
- The pork and sauce can be frozen separately up to two weeks; add boiled eggs after reheating.
- You can adjust the caramel sauce amount to control the dish's sweetness and color intensity.
- If coconut juice is unavailable, substitute with water plus a bit of sugar to maintain sweetness.
- For ease, dark soy sauce may replace homemade caramel sauce though the flavor differs subtly.
- Frying boiled eggs until crispy enhances texture but may cause splattering; proceed with caution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1381 kcal
% Daily Value*
| Calories | 1381kcal | 69% |
| Carbohydrates | 18g | 6% |
| Protein | 35g | 70% |
| Fat | 129g | 198% |
| Saturated Fat | 47g | 235% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 59g | 295% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 491mg | 164% |
| Sodium | 2031mg | 85% |
| Potassium | 1108mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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