Description
Thit Kho is a traditional Vietnamese caramelized pork belly stew slow-simmered in coconut water and fish sauce, resulting in tender, flavorful meat with a rich, slightly sweet sauce. Hard-boiled eggs simmered in the sauce add a perfect complement to this hearty and comforting dish.
Ingredients
Pork and Marinade
- 2 pounds pork belly, cut into 1-inch pieces
- 1 tablespoon Morton kosher salt
- 3 tablespoons rice vinegar
Caramel and Sauce
- ⅓ cup coconut sugar
- 2 tablespoons water
- Salt & black pepper, to taste
- 4 cups coconut water
- 3 tablespoons fish sauce
Additional Ingredients
- 3 medium shallots or 1 medium red onion, smashed
- 6 hard boiled eggs, peeled
Instructions
- Blanch the Pork: In a large pot, bring water to a boil with 1 tablespoon of salt and 3 tablespoons of rice vinegar. Add the pork belly pieces. Once the water returns to a boil, immediately remove the pork and drain it well in a colander. Set aside the blanched pork.
- Roast Shallots: In a skillet over medium heat, roast the smashed shallots until fragrant and browned on all sides. Remove from heat and set aside.
- Make Caramel: In a large heavy-bottomed pot over medium to medium-high heat, combine the coconut sugar and 2 tablespoons water. Cook, stirring slowly, until it melts and forms a thick medium-golden caramel similar to maple syrup, careful not to burn.
- Cook Pork in Caramel: Add the blanched pork to the caramel and stir to coat the meat evenly. Season with salt and black pepper. Brown the pork for about 5 minutes, folding occasionally. Then fold in the roasted shallots.
- Add Coconut Water and Simmer: Pour the coconut water over the pork and shallots, stir gently to combine, cover the pot, and bring to a low boil. Skim off any foam on the surface.
- Simmer with Fish Sauce: Reduce heat to medium or medium-low for a gentle simmer. Stir in fish sauce and cook uncovered for 40 minutes. Check the pork for tenderness and simmer longer if needed until ultra tender, up to 30-45 additional minutes.
- Add Hard-Boiled Eggs: 2-3 minutes before finishing cooking, add peeled hard boiled eggs to submerge in the sauce. Let simmer for an additional 2-3 minutes.
- Adjust Seasonings and Serve: Taste and adjust salt, pepper, or fish sauce as desired. Turn off heat and serve the Thit Kho hot over cooked rice.
Notes
- Blanching the pork first helps remove impurities and results in clearer sauce.
- Be careful not to burn the caramel; stirring gently and monitoring heat is key.
- The longer simmer allows the pork belly to become tender and absorb more flavor.
- Hard boiled eggs simmered in the sauce soak up the rich flavors and are a traditional accompaniment.
- This dish is best served hot with steamed jasmine rice to balance the sweetness and saltiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
