Thit Kho Tau (Vietnamese Caramelized Pork)

Method

1. 1
   • pork belly800 g
   • coconut water5 dl
   • salt1 tsp

   Blanch the pork belly — Rub the pork belly chunks with salt, rinse, and pat dry. Blanch briefly in boiling water for 2 minutes, then drain.

2. 2
   • white sugar3 tbsp
   • vegetable oil1 tbsp

   Make the caramel — Heat the vegetable oil in a pot over medium heat, add the white sugar, and cook for about 5 minutes without stirring until it turns a deep amber caramel.

   ⏱5 min
3. 3
   • pork belly800 g
   • garlic4
   • shallot3

   Coat the pork in caramel — Add the pork belly, garlic, and shallot to the caramel and stir to coat, cooking for 5 minutes until the pork is browned on all sides.

   ⏱5 min
4. 4
   • coconut water5 dl
   • fish sauce3 tbsp

   Simmer the pork in sauce — Pour in the coconut water and fish sauce, bring to a boil, then reduce to a gentle simmer, cover, and cook for 45 minutes, stirring occasionally.

   ⏱45 min
5. 5
   • egg4
   • fish sauce3 tbsp
   • palm sugar1 tbsp
   • black pepper1 tsp

   Add the eggs and glaze — Add the boiled eggs and palm sugar, then simmer uncovered for a final 10 minutes until the sauce thickens into a glossy glaze. Season with black pepper.

   ⏱10 min
6. 6
   • white sugar3 tbsp
   • spring onion2

   Garnish and serve — Scatter with sliced scallion and serve hot over steamed white rice.