Vietnamese Caramelized Pork
How to Make Thịt Kho
Thịt kho, sometimes called Vietnamese caramelized pork, makes a delicious and unique braised pork dish. Pork belly or shoulder gets slowly simmered in a clay pot until melt-in-your-mouth tender in a savory caramel sauce. The sauce, made from caramelized sugar, fish sauce, and garlic, delivers an incredible balance of sweet, salty, and umami. Follow these steps to make this Vietnamese specialty at home.
Ingredients You’ll Have
– 1 lb pork belly or shoulder, cubed
– 3 tablespoons vegetable oil
– 3 tablespoons fish sauce
– 2 tablespoons sugar
– 3 cloves garlic, minced
– 1 onion, diced
– 2 cups water or broth
– Toasted sesame seeds for garnish
Caramelized Pork
Start By Cutting the Pork
Cut the pork belly or shoulder into 1-1.5 inch cubes. Pork belly provides the best texture, but shoulder works as well. Pat the pork dry thoroughly with paper towels.
Caramelize the Sugar
Heat 3 tablespoons vegetable oil in a claypot or dutch oven over medium heat. Once hot, add 3 tablespoons sugar. Cook, stirring frequently, until the sugar liquifies and caramelizes to a dark amber shade.
Cook the Aromatics
Immediately add the minced garlic and diced onion to the caramel. Cook for 1 minute until softened and fragrant. Take care not to burn the garlic.
Add Pork and Liquid
Next, add the cubed pork pieces to the pot. Pour in 2 cups of water or broth, making sure to scrape any browned bits off the bottom. Add 3 tablespoons fish sauce.
Simmer Until Tender
Raise heat and bring the liquid to a boil. Then reduce heat, cover, and simmer for 45-60 minutes. The pork should become very tender. Turn pork occasionally so it cooks evenly.
Finish with Toasted Sesame Seeds
Once the pork is fall-apart tender, turn off heat. Transfer to a serving dish and garnish with toasted sesame seeds. Serve alongside rice or noodles.
Caramelized Pork