Slow-Simmered Caramel Pork Belly and Eggs (Thit Kho)
Melt-in-your-mouth pork belly slices braised low and slow in a coconut water caramel sauce until the fat renders into silky, translucent layers. Hard-boiled eggs join the pot, soaking up the mahogany-colored broth until deeply stained and flavorful throughout. This is the quintessential Tet holiday dish that Vietnamese families crave year-round.
Ingredients
- 2 lbs pork belly, skin-on, cut into 1.5-inch chunks
- 6 hard-boiled eggs, peeled
- 1/4 cup granulated sugar (for caramel)
- 3 tablespoons fish sauce
+ 11 more ingredients
Instructions
In a heavy-bottomed pot or Dutch oven, combine the granulated sugar with 2 tablespoons of water over medium heat. Swirl without stirring until the sugar dissolves and turns a deep amber caramel, about 5 minutes.
Carefully add the vegetable oil and shallots to the caramel. Stir for 30 seconds.
Add the pork belly pieces and sear on all sides for 3 to 4 minutes, allowing the caramel to coat each piece.
Stir in the garlic, fish sauce, soy sauce, and brown sugar. Toss to combine.
Pour in the coconut water. The liquid should just cover the pork. Add more water if needed.
Bring to a boil, then reduce heat to the lowest setting. Cover and simmer for 45 minutes, stirring occasionally.
Add the peeled hard-boiled eggs to the pot. Continue simmering uncovered for another 20 to 25 minutes until the sauce reduces to a thick, glossy consistency and the pork is fork-tender.
Season with black pepper. Garnish with green onions and sliced chili. Serve hot with jasmine rice and pickled mustard greens on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI