Thịt Kho Tiêu (Vietnamese Caramelized Pork with Black Pepper)
Thịt Kho Tiêu (Vietnamese Caramelized Pork with Black Pepper)
Ingredients
For the Caramel and Sauce
- 2 tablespoons sugar, for the caramel
- 1/2 cup water
- 1 teaspoon dark soy
- 2 teaspoons chicken stock powder, optional
- 6-8 teaspoons cracked black pepper, adjust to taste
Instructions
- 1
In a large bowl, combine the sliced pork belly with the fish sauce, 4 teaspoons of sugar, finely sliced purple onion (or eschalots), and minced garlic. Mix well to ensure the pork is evenly coated. Let the pork marinate for 15 to 30 minutes.
⏱️ 5 min
- 2
Heat a large pan or Dutch oven over medium heat. Add the 2 tablespoons of sugar for the caramel. Melt the sugar, stirring occasionally, until it turns a deep amber color. This process requires attention, as the caramel can burn quickly.
⏱️ 5 min
- 3
Immediately add the marinated pork and all of its marinade to the pan with the caramel. Stir quickly to coat the meat evenly with the caramel.
⏱️ 3 min
- 4
Pour in the 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, or until the pork is tender and the sauce has reduced to a sticky, glossy glaze.
⏱️ 25 min
- 5
Remove the lid. Stir in the dark soy sauce, chicken stock powder (if using), and 6-8 teaspoons of cracked black pepper. Continue to stir until all ingredients are well combined and the sauce has thickened to your desired consistency.
⏱️ 2 min
- 6
Serve hot, ideally with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Thịt Kho Tiêu (Vietnamese Caramelized Pork with Black Pepper)
For the Caramel and Sauce
- 2 tablespoons sugar, for the caramel
- 1/2 cup water
- 1 teaspoon dark soy
- 2 teaspoons chicken stock powder, optional
- 6-8 teaspoons cracked black pepper, adjust to taste
Instructions
- 1
In a large bowl, combine the sliced pork belly with the fish sauce, 4 teaspoons of sugar, finely sliced purple onion (or eschalots), and minced garlic. Mix well to ensure the pork is evenly coated. Let the pork marinate for 15 to 30 minutes.
⏱️ 5 min - 2
Heat a large pan or Dutch oven over medium heat. Add the 2 tablespoons of sugar for the caramel. Melt the sugar, stirring occasionally, until it turns a deep amber color. This process requires attention, as the caramel can burn quickly.
⏱️ 5 min - 3
Immediately add the marinated pork and all of its marinade to the pan with the caramel. Stir quickly to coat the meat evenly with the caramel.
⏱️ 3 min - 4
Pour in the 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes, or until the pork is tender and the sauce has reduced to a sticky, glossy glaze.
⏱️ 25 min - 5
Remove the lid. Stir in the dark soy sauce, chicken stock powder (if using), and 6-8 teaspoons of cracked black pepper. Continue to stir until all ingredients are well combined and the sauce has thickened to your desired consistency.
⏱️ 2 min - 6
Serve hot, ideally with steamed rice.