Vietnamese Caramelized Pork – Thit Kho

Vietnamese Caramelized Pork

Fish sauce is one of my favourite weapons to have in the pantry. It packs a powerful umami punch and can be used from simple dressings or to bring dimension to soups and braises. Today, I’m gonna show you a simple Vietnamese pork recipe that combines fish sauce and caramelized sugar to achieve an incredible flavour in a short amount of time. Get ready because it’s gonna happen right now on The Aimless Cook!

Serves 4

You will need:

  • 1/2 cup sugar
  • 1 cup water
  • 1 tablespoon fish sauce
  • 1 pound pork belly or boneless pork shoulder (skinless or skin-on), cut-into 1-inch cubes
  • 1/2 teaspoon salt
  • 2 large shallots, chopped
  • 1 scallion, green part only, thinly sliced
  • rice for serving

Line the bottom of a medium sauce pot with the sugar. Place the pot over medium low heat. When the sugar melts and becomes amber-colored, add the water and fish sauce. The darker the sugar turns, the more bitter the caramel will taste so be watchful. Add the cubed pork belly or shoulder and stir until coated.

Add a pinch of salt. Simmer on medium-low heat for at least 25 minutes or until the pork is fork tender.

Stir in a couple chopped shallots and and cook until translucent, another 5 to 7 minutes. The sauce should now be thickened. If that’s not the case, turn the heat up a little and simmer for another few minutes.

Serve on steamed rice and top with chopped green onion and fresh cilantro. This dish goes well with rice vinegar pickles to cut the richness of the pork.
What’s your favourite dish with fish sauce?

One Response to Vietnamese Caramelized Pork – Thit Kho

  1. Will says:

    I tried this with pork “stew meat.” I figured it’d be cubed shoulder, but it was way too lean. It came out tasting good, but it was very very tough, even kept to a simmer. I’m going to try again once I get some pork belly.

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