Vietnamese Caramelized Pork (Thit Kho)

About This Recipe

Thit kho is a beloved Vietnamese braise, especially popular around Tet (Lunar New Year), where pork belly and hard-boiled eggs simmer slowly in a caramel sauce built from fish sauce, sugar, and coconut water until the pork turns deeply glazed and tender. The technique hinges on making a proper caramel first — sugar cooked until dark amber before liquid is added — which gives the dish its signature reddish-brown color and complex, slightly bitter-sweet depth that plain sugar alone can't achieve.

Ingredients

Serves 4

• 800 gpork belly(cut into chunks)
• 6hard-boiled eggs(peeled)
• 0.33 cupsugar
• 0.33 cupfish sauce
• 2 cupscoconut water
• 4 clovesgarlic(smashed)
• 3shallots(halved)
• 1 tspblack pepper

Instructions

1. 1

   Make the caramel

   Heat sugar in a dry pot over medium heat, swirling occasionally, until it melts and turns deep amber, about 5-7 minutes.

   Watch closely near the end — sugar can go from perfect to burnt in seconds.

2. 2

   Add the pork

   Carefully add pork belly to the caramel, stirring to coat. It will bubble vigorously.

3. 3

   Add liquids and aromatics

   Stir in fish sauce, coconut water, garlic, shallots, and pepper.

4. 4

   Braise slowly

   Bring to a simmer, then reduce heat to low, cover, and cook 40 minutes, stirring occasionally.

5. 5

   Add the eggs

   Add hard-boiled eggs to the pot and simmer uncovered 15-20 more minutes until the sauce thickens and coats everything glossy.

6. 6

   Serve

   Serve hot over steamed rice, spooning the sauce generously over everything.

Variations

• •

  Use pork shoulder instead of belly for a leaner version.

• •

  Add a can of coconut milk instead of coconut water for a richer, creamier sauce.

• •

  Include quail eggs instead of chicken eggs for a more traditional presentation at Tet.

Storage

Refrigerate for up to 5 days; the flavor deepens over time, making it an excellent make-ahead dish. Reheat gently on the stovetop.

Frequently Asked Questions