Vietnamese Pork Belly

    Vietnamese Pork Belly

    (4)
    16saves
    1hour25min


    2 people made this

    This is a popular Thai dish known as 'Thit Kho' that slow cooks pork belly in a sweet garlicky coconut sauce.

    Ingredients
    Serves: 6 

    • 1kg pork belly
    • 2 tablespoons sugar
    • 5 shallots, sliced
    • 3 cloves garlic, diced
    • 3 tablespoons fish sauce
    • 1 pinch black pepper, to tatse
    • 375ml coconut water
    • 6 hard boiled eggs

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Prepare the pork belly by cleaning then cut into 3cm pieces with layers of skin, fat and meat.
    2. In a large wok heat the sugar over medium heat until it melts and caramelises into a light brown syrup but don't let it burn.
    3. Add the pork and raise the heat to high. Stir and cook to render some fat then add the shallots and garlic.
    4. Add the fish sauce and black pepper then stir to evenly coat the meat.
    5. Pour in the coconut water and bring to a boil. The liquid should reach about 3/4 way up the meat.
    6. Add the eggs and simmer covered over low heat for at least 1 hour until the pork is tender. Check occasionally that the liquid doesn't evaporate too much. Add water a little at a time if the sauce is drying out.
    7. Remove from the heat and let the dish stand for at least 10 minutes. Skim the fat from the surface of the sauce and serve with rice.
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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    1

    It was a little too sweet for my liking, ended up adding water to bring down the sweetness. I also added two star anise to give it some additional flavor (just like my mom made). Overall, good recipe, I would make again.  -  18 Jun 2016  (Review from Allrecipes USA and Canada)

    by
    1

    Brillaint dish, the sweetness from the caramlised pork belly as well as the salt from the meat works lovely together. easy to follow and very tatsy . Highly recommand  -  02 Oct 2012  (Review from Allrecipes UK & Ireland)

    by
    0

    This was very good, but you do have to watch the sugar carefully or it will quickly go from cartelized to a hard, burnt lump. Yes, that was my mistake . . . second try was better, but my vietnamese husband still added 2 TB of chicken marinade for coloring. Very easy, and, according to my spouse, very authentic.  -  01 Nov 2016  (Review from Allrecipes USA and Canada)

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