Thit Kho Tieu (Vietnamese Braised Pork)
Thit Kho Tieu (Vietnamese Braised Pork)
Ingredients
For the Pork Marinade
- 1 1/2 pounds pork belly, cut into 1 1/2-inch cubes
- 4 garlic, cloves, minced
- 2 shallots, minced
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon black pepper, freshly ground
For the Caramel Sauce
- 1/4 cup granulated sugar
- 2 tablespoons water
For Braising and Garnish
- 1 1/2 cups water, or coconut water
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper, freshly ground
- 1 bird's eye chili, optional, whole or sliced
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large mixing bowl, combine the cubed pork belly with minced garlic, minced shallots, 3 tablespoons of fish sauce, 1 tablespoon of granulated sugar, and 1 teaspoon of freshly ground black pepper. Mix thoroughly to ensure the pork is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1 hour, to allow the flavors to meld.
⏱️ 5 min
- 2
Prepare the caramel sauce: In a heavy-bottomed pot or Dutch oven, combine 1/4 cup of granulated sugar and 2 tablespoons of water. Place over medium heat, stirring occasionally until the sugar completely dissolves. Once dissolved, stop stirring and allow the mixture to bubble and cook until it turns a deep amber color. Watch carefully to prevent burning.
⏱️ 8 min
- 3
Carefully add the marinated pork belly to the hot caramel sauce. Stir quickly to coat all pieces of pork with the caramel. Sear the pork for 5 to 7 minutes, turning occasionally, until it is lightly browned on all sides.
⏱️ 7 min
- 4
Pour in 1 1/2 cups of water (or coconut water for a richer flavor), 1 tablespoon of fish sauce, and 1/2 teaspoon of freshly ground black pepper. If using, add the whole or sliced bird's eye chili. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 45 to 60 minutes, or until the pork is exceptionally tender. Stir occasionally to prevent sticking.
⏱️ 50 min
- 5
After braising, uncover the pot and increase the heat to medium-high. Continue to simmer for another 10 to 15 minutes, stirring occasionally, until the sauce has reduced and thickened to a glossy consistency that beautifully coats the pork.
⏱️ 12 min
- 6
Taste and adjust seasoning if necessary. Garnish generously with freshly sliced green onions before serving. Thit Kho Tieu is traditionally served hot with steamed jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thit Kho Tieu (Vietnamese Braised Pork)
Ingredients
For the Pork Marinade
- 1 1/2 pounds pork belly, cut into 1 1/2-inch cubes
- 4 garlic, cloves, minced
- 2 shallots, minced
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon black pepper, freshly ground
For the Caramel Sauce
- 1/4 cup granulated sugar
- 2 tablespoons water
For Braising and Garnish
- 1 1/2 cups water, or coconut water
- 1 tablespoon fish sauce
- 1/2 teaspoon black pepper, freshly ground
- 1 bird's eye chili, optional, whole or sliced
- 2 green onions, sliced, for garnish
Instructions
- 1
In a large mixing bowl, combine the cubed pork belly with minced garlic, minced shallots, 3 tablespoons of fish sauce, 1 tablespoon of granulated sugar, and 1 teaspoon of freshly ground black pepper. Mix thoroughly to ensure the pork is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 1 hour, to allow the flavors to meld.
⏱️ 5 min - 2
Prepare the caramel sauce: In a heavy-bottomed pot or Dutch oven, combine 1/4 cup of granulated sugar and 2 tablespoons of water. Place over medium heat, stirring occasionally until the sugar completely dissolves. Once dissolved, stop stirring and allow the mixture to bubble and cook until it turns a deep amber color. Watch carefully to prevent burning.
⏱️ 8 min - 3
Carefully add the marinated pork belly to the hot caramel sauce. Stir quickly to coat all pieces of pork with the caramel. Sear the pork for 5 to 7 minutes, turning occasionally, until it is lightly browned on all sides.
⏱️ 7 min - 4
Pour in 1 1/2 cups of water (or coconut water for a richer flavor), 1 tablespoon of fish sauce, and 1/2 teaspoon of freshly ground black pepper. If using, add the whole or sliced bird's eye chili. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 45 to 60 minutes, or until the pork is exceptionally tender. Stir occasionally to prevent sticking.
⏱️ 50 min - 5
After braising, uncover the pot and increase the heat to medium-high. Continue to simmer for another 10 to 15 minutes, stirring occasionally, until the sauce has reduced and thickened to a glossy consistency that beautifully coats the pork.
⏱️ 12 min - 6
Taste and adjust seasoning if necessary. Garnish generously with freshly sliced green onions before serving. Thit Kho Tieu is traditionally served hot with steamed jasmine rice.
⏱️ 1 min