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Vietnamese Caramel Pork (Thit Kho To)

A close-up of rich, sticky Vietnamese Caramel Pork pieces piled high on a white plate, glistening with dark caramel sauce.
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Make authentic Vietnamese Caramel Pork, a savory and sweet braised dish featuring tender pork belly cooked in a rich caramelized sauce.

Ingredients

Scale
  • 2 lbs pork belly, cut into 1.5-inch cubes
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup fish sauce
  • 1 tablespoon sugar (for marinade)
  • 1/2 cup water or coconut water
  • 1/4 cup dark soy sauce
  • 1 teaspoon black pepper
  • For Caramel Sauce (Nước Màu): 1/4 cup granulated sugar, 2 tablespoons water
  • Optional: 2 hard-boiled eggs, peeled

Instructions

  1. Marinate the pork: In a bowl, combine the pork cubes, minced garlic, minced shallot, 1 tablespoon sugar, fish sauce, dark soy sauce, and black pepper. Mix well and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Prepare the caramel sauce: In a small, heavy-bottomed pot or skillet, combine the 1/4 cup granulated sugar and 2 tablespoons of water. Heat over medium heat without stirring. Allow the sugar to melt and turn a deep amber color, resembling dark honey. Watch carefully to prevent burning.
  3. Add the pork: Once the caramel reaches the desired color, immediately and carefully pour the marinated pork mixture into the pot. The mixture will bubble vigorously. Stir quickly to coat the pork with the caramel.
  4. Braise the pork: Add the 1/2 cup of water or coconut water to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly.
  5. Simmer: Let the pork simmer slowly for 1 to 1.5 hours, or until the pork is very tender. Stir occasionally to prevent sticking. If using hard-boiled eggs, add them during the last 30 minutes of cooking.
  6. Reduce sauce: If the sauce is too thin after the pork is tender, remove the lid and increase the heat slightly. Cook for 5 to 10 minutes until the sauce reduces to a thick, glossy glaze that coats the pork.
  7. Serve hot with steamed white rice.

Notes

  • Use coconut water instead of plain water for a slightly sweeter and more traditional flavor.
  • For the best texture, use pork belly with a good ratio of fat to lean meat.
  • If you prefer not to make the caramel sauce from scratch, you can substitute 3 tablespoons of store-bought dark soy sauce mixed with 1 tablespoon of brown sugar.

Nutrition

Find it online: https://recipesfleet.com/vietnamese-caramel-pork-recipe/