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Thịt Kho Tàu (Classic Vietnamese Caramelized Pork Belly with Eggs)

Thịt Kho Tàu (Classic Vietnamese Caramelized Pork Belly with Eggs)

Dinner
Prep Time
20min
Cook Time
55min
Servings
4
Calories
540
Chef's Note

The secret to this dish is pushing the nước màu to a dark mahogany color—just past the sweet stage. If the caramel is too light, the dish will taste overly sweet instead of savory and complex. The bitterness of the dark caramel balances the rich fat of the pork belly and the saltiness of the fish sauce.

Tags
Vietnamese
Claypot
Pork Belly
Comfort Food
Caramelization
Thit Kho
Traditional
Dinner
Ingredients

  • 1.5 lbs Pork belly, cut into 1.5-inch chunks

  • 1/2 cup Granulated white sugar (for nước màu)

  • 1/3 cup Warm water

  • 3 tbsp Shallots, finely minced

  • 2 tbsp Garlic, finely minced

  • 1/4 cup Premium fish sauce (such as Red Boat)

  • 2 cups Fresh coconut water (not coconut milk)

  • 4 pieces Hard-boiled eggs, peeled

  • 1 tsp Black pepper, coarsely ground

  • 2 pieces Thai bird's eye chilies, gently bruised

  • 2 stalks Green onions, thinly sliced

Instructions
  • 1

    Prepare the nước màu: In a heavy-bottomed pot or claypot, combine the sugar and 2 tablespoons of water. Heat over medium heat without stirring. Swirl the pan occasionally as the sugar melts and begins to color.

  • 2

    Watch the caramel closely: Once it transitions past golden amber to a dark, smoky mahogany color (almost black), immediately pour in the 1/3 cup of warm water to halt the cooking. Be careful, as it will sputter. Stir until smooth, then pour the caramel liquid into a bowl and set aside.

  • 3

    Sear the pork: In the same pot over medium-high heat, add the pork belly chunks. Sear for 5 minutes until lightly browned on all sides, allowing some of the pork fat to render.

  • 4

    Add aromatics: Stir in the minced shallots and garlic, cooking for 1 to 2 minutes until fragrant and translucent.

  • 5

    Build the braising liquid: Pour in the reserved nước màu caramel, fish sauce, and coconut water. Bring the mixture to a boil, then use a spoon to skim off any foam or impurities that rise to the surface.

  • 6

    Simmer: Reduce the heat to low, cover the pot with a lid, and simmer gently for 30 minutes until the pork belly begins to soften.

  • 7

    Add eggs: Uncover the pot, add the peeled hard-boiled eggs and bruised Thai chilies, gently spooning the braising liquid over them. Simmer uncovered for another 15 minutes, allowing the sauce to reduce slightly and the eggs to take on a beautiful mahogany color.

  • 8

    Finish and serve: Stir in the coarsely ground black pepper and garnish with sliced green onions. Serve hot alongside steamed jasmine rice.

Nutrition Information (per serving)
540
Calories
26g
Protein
19g
Carbs
39g
Fat
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