Braised pork belly caramelized in a savory-sweet fish sauce and coconut water reduction.
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.
Serves 4
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.
Carefully add pork belly to the caramel, stirring to coat. It will bubble vigorously.
Stir in fish sauce, coconut water, garlic, shallots, and pepper.
Bring to a simmer, then reduce heat to low, cover, and cook 40 minutes, stirring occasionally.
Add hard-boiled eggs to the pot and simmer uncovered 15-20 more minutes until the sauce thickens and coats everything glossy.
Serve hot over steamed rice, spooning the sauce generously over everything.
Don't walk away from the caramel step — sugar burns fast once it starts turning color.
Add the pork to the caramel carefully, as the mixture will bubble and steam vigorously.
Simmer uncovered at the end to reduce the sauce until it's thick and glossy, not thin and watery.
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.
Refrigerate for up to 5 days; the flavor deepens over time, making it an excellent make-ahead dish. Reheat gently on the stovetop.
Thit kho is a staple of Vietnamese home cooking, especially prominent during Tet celebrations, when it's often prepared in large batches to last through several days of holiday gatherings.
This is normal — the caramel will harden briefly when the cold pork hits it, but it will melt back down smoothly as the mixture simmers.
Yes, though the sauce will be richer and creamier rather than the lighter, more traditional broth-like consistency.
It keeps very well refrigerated for up to 5 days and is often made ahead specifically because the flavor improves with time.
Per serving (340g / 12.0 oz) · 4 servings total
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