Thịt Kho (Vietnamese Braised Pork Belly)
Thịt Kho (Vietnamese Braised Pork Belly)
Ingredients
- 800 g pork belly, cut into large chunks
- 500 ml coconut water
- 4 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sugar
- 4 garlic, cloves, smashed
- 3 shallots, sliced
- to taste black pepper, freshly cracked
- 4 hard-boiled eggs, optional but highly recommended
- as needed oil
Instructions
- 1
Set the Ninja Foodi to the "SEAR/SAUTE" function. Add a small amount of oil to the pot, then add the 2 tablespoons of sugar. Caramelize the sugar until it turns a deep amber color, stirring with a wooden spatula as it caramelizes.
⏱️ 5 min
- 2
Add the 800 grams of pork belly chunks to the pot and sear them in the caramel over high heat. Stir the pork belly to coat it in the caramel and sear all sides until golden brown.
⏱️ 5 min
- 3
Add the 4 smashed garlic cloves and 3 sliced shallots to the pot. Cook until fragrant, then add black pepper to taste by grinding it directly into the pot.
⏱️ 3 min
- 4
Pour in the 500 ml of coconut water, 4 tablespoons of fish sauce, and 1 tablespoon of dark soy sauce. Stir to combine.
⏱️ 2 min
- 5
Close the lid of the Ninja Foodi. Set the appliance to "PRESSURE" cook for 10 minutes until the pork is tender and glossy. Allow for natural pressure release or quick release according to your appliance's instructions.
⏱️ 10 min
- 6
Once pressure cooking is complete and the pressure is released, open the lid. Add the hard-boiled eggs to the pot and allow them to simmer in the sauce for 15 minutes to absorb the flavor.
⏱️ 15 min
- 7
Serve the Thịt Kho hot with steamed rice, ensuring the rich sauce clings to the tender, wobbly pork.
Kitchen Tools
Nutrition Facts (per serving)
Thịt Kho (Vietnamese Braised Pork Belly)
- 800 g pork belly, cut into large chunks
- 500 ml coconut water
- 4 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons sugar
- 4 garlic, cloves, smashed
- 3 shallots, sliced
- to taste black pepper, freshly cracked
- 4 hard-boiled eggs, optional but highly recommended
- as needed oil
Instructions
- 1
Set the Ninja Foodi to the "SEAR/SAUTE" function. Add a small amount of oil to the pot, then add the 2 tablespoons of sugar. Caramelize the sugar until it turns a deep amber color, stirring with a wooden spatula as it caramelizes.
⏱️ 5 min - 2
Add the 800 grams of pork belly chunks to the pot and sear them in the caramel over high heat. Stir the pork belly to coat it in the caramel and sear all sides until golden brown.
⏱️ 5 min - 3
Add the 4 smashed garlic cloves and 3 sliced shallots to the pot. Cook until fragrant, then add black pepper to taste by grinding it directly into the pot.
⏱️ 3 min - 4
Pour in the 500 ml of coconut water, 4 tablespoons of fish sauce, and 1 tablespoon of dark soy sauce. Stir to combine.
⏱️ 2 min - 5
Close the lid of the Ninja Foodi. Set the appliance to "PRESSURE" cook for 10 minutes until the pork is tender and glossy. Allow for natural pressure release or quick release according to your appliance's instructions.
⏱️ 10 min - 6
Once pressure cooking is complete and the pressure is released, open the lid. Add the hard-boiled eggs to the pot and allow them to simmer in the sauce for 15 minutes to absorb the flavor.
⏱️ 15 min - 7
Serve the Thịt Kho hot with steamed rice, ensuring the rich sauce clings to the tender, wobbly pork.