Vietnamese Caramelized Pork Belly- “Thit Kho” Recipe
Thit kho is a popular Vietnamese dish which consists of caramelized pork belly that is braised in a savory fish and soy sauce until medium fork tender. Typically served with jasmine rice, however, I like eating this with sticky rice so I can dip my rice rolls into the caramelized bits and sauce drippings left on the pan… mmm
I usually make an entire pot of pork belly but this recipe is perfect for a nice single large serving or two smaller servings.
You can also double the ingredients for larger portions :)
Today we’ll be using Squid fish sauce. It’s cheaper than the other fish sauces I feature so it’s perfect for cooking, for dipping sauces I traditionally like to use the more expensive brands like 3 Crab or Red Boat Fish Sauce.
INGREDIENTS
1 tbs neutral oil (YOU YOU)
3 garlic cloves (smashed and minced)
2 tbs brown sugar
1 small shallot onion (diced)
.75 pound lean pork belly (thinly sliced)
Sauce:
1 tsp Squid fish sauce
1 teaspoons oyster sauce
1 teaspoon dark or black soy sauce (optional for darker)
1 tablespoon light soy sauce
1 tbs Maggi seasoning
1/2 tsp black pepper
1/8 cup water
Aromatics:
2-3 Thai bird chilies (whole, & smashed with back of your knife)
1 knob ginger (sliced thin)
PREPARATION
1. In a wok over medium heat, add the oil until hot and glossy then add garlic and onions. Saute for 1 minute then use a slotted spoon to remove the onions and garlic and set aside in small bowl.
2. Caramelize sugar by adding sugar to a clean wok over medium heat. When the sugar starts to turn orange/light brown, then add back in your onions and garlic.
3. Turn up the heat to high, and add the sliced pork belly and stir-fry until caramelized and cooked until a little crisp, 2 minutes.
4. Add fish sauce, oyster sauce, Maggi, black pepper and soy sauce and a little water to cover some of the ribs.
5. Add chili and ginger. Cover and keep at a lower simmer. Let cook for 10 to 15 minutes, and stir occasionally. When pork firm tender and a nice dark color, pork belly is done.
6. Do a final taste, and add salt, sugar, and/or more fish sauce as needed.
7. Remove from heat, cover, and let rest 10 min before serving for flavors to meld and set.
Garnish with some fresh cracked pepper.