Caramelized Pork Belly Bowls (Thịt Kho Tô)
There's a bowl that every Vietnamese child grows up with, and this is it—thịt kho tô, or caramelized pork belly simmered in a clay pot until the meat is impossibly tender and the sauce is thick, glossy, and salty-sweet. You first get hit with the scent of sizzling caramelized sugar and fish sauce, a fragrance that clings to the kitchen like a promise. The pork belly melts on your tongue, its layers of fat and lean meat soaking up the dark, savory syrup. I always add hard-boiled eggs, because they absorb the sauce and turn into these little golden treasures. Serve it over a mound of steaming jasmine rice, and you'll understand why this humble dish is a weekday staple and a comfort-food legend across Vietnam. Let me show you how to make it right—with patience and a low flame.
Ingredients
- pork belly, skin on600g
- granulated sugar3 tbsp
- fish sauce (preferably Phú Quốc)3 tbsp
- shallots, thinly sliced4
- garlic cloves, minced4
- coconut water (fresh or canned)250ml
- water125ml
- hard-boiled eggs, peeled4
- black pepper1 tsp
- spring onions, sliced2 tbsp
- vegetable oil1 tbsp
Nutrition
Directions
- 1
Cut the pork belly into 3cm chunks. In a bowl, massage the pork with 1 tablespoon fish sauce and ½ teaspoon black pepper. Let it marinate for 15 minutes while you make the caramel.
- 2
In a heavy-bottomed pot (clay pot is ideal) over medium heat, dissolve the sugar with 1 tablespoon water, swirling occasionally, until it turns a deep amber color—watch closely, it burns fast! Immediately add the shallots and garlic, stirring for 30 seconds until fragrant.
- 3
Add the marinated pork belly to the pot and stir to coat each piece with caramel. Cook for 5 minutes, allowing the pork to brown slightly and render some fat.
- 4
Pour in the coconut water, remaining 2 tablespoons fish sauce, and ½ cup water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 40 minutes, stirring every 10 minutes to prevent sticking.
- 5
Add the peeled hard-boiled eggs and remaining ½ teaspoon black pepper. Continue simmering uncovered for another 10-15 minutes, until the sauce has reduced to a thick, syrupy glaze that clings to the meat and eggs. Taste and adjust fish sauce if needed.
- 6
Garnish with sliced spring onions and serve piping hot with jasmine rice. The sauce is the best part—don't leave a drop behind.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!