Thit Kho Tau (Vietnamese Caramelized Pork)

Ingredients

• 800 g pork belly, cut into chunks
• 4 egg, hard-boiled and peeled
• 5 dl coconut water
• 3 tbsp white sugar
• 3 tbsp fish sauce
• 4 garlic, minced
• 3 shallot, minced
• 1 tbsp palm sugar
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 2 spring onion, sliced
• 1 tsp salt

Method

1. 1.

   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.

   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.

3. 3.

   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.

4. 4.

   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.

5. 5.

   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.

6. 6.

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