Thịt kho – Vietnamese Caramelised Pork Belly
Pork belly and eggs slowly braised in caramel and coconut water until the meat is tender and the sauce dark.
- 90 min
- 513 kcal / serving
- medium
- Protein
- 29.4 g
- Fat
- 35.9 g
- Carbs
- 16.4 g
Contains: egg, fish, soy, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g pork belly, cut into large cubes
- 2 eggs
- 1½ tbsp sugar
- 1½ tbsp fish sauce
- 1 tsp soy sauce
- 200 ml coconut water (or water)
- 1 shallot
- 2 garlic cloves
- ½ tsp pepper
- 1 red chilli
- Salt
Method
- Hard boil the eggs for 8 minutes, cool them under cold water and peel.
- Mix the pork belly with fish sauce, soy sauce, chopped shallot, garlic and pepper and marinate for 30 minutes.
- Melt the sugar in a wide pot without fat and caramelise to an amber colour. No further, or it turns bitter.
- Add the meat and turn it in the caramel until coated.
- Pour in the coconut water, bring to the boil and braise covered over low heat for 50 minutes, adding a splash of water if needed.
- Add the eggs and the chilli and reduce uncovered for another 15 minutes until the sauce is syrupy. Serve with rice.
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