BHA & BHT Free Vietnamese Caramel Pork Thit Kho
Total time1 hr 30 min
Prep time20 min
Cook time1 hr 10 min
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Learn more →Ingredients
4 servings
- 2 lb pork belly, skin-on, cut into 1 ½-inch pieces
- 6 large eggs
For the caramel
- ⅓ cup granulated sugar
- 3 tbsp water
For the braise
- 3 cups coconut water
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp neutral oil (such as vegetable oil or canola oil)
- ½ tsp black pepper
- ½ tsp salt
For serving
- 2 scallions, cut into 2-inch pieces (optional)
- steamed white rice, for serving
Instructions
- 1
Bring a medium saucepan of water to a boil. Lower the eggs in gently and cook for 10 minutes, then transfer to an ice bath. Once cool enough to handle, peel and set aside.
- 2
Pat the pork belly pieces dry with paper towels. Season with the salt and black pepper.
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