High Fructose Corn Syrup Free Vietnamese Caramelized Pork (Thit Kho)
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Learn more →Ingredients
4 servings
For the pork
- 2 lb pork belly, skin-on, cut into 1 ½-inch pieces
- 4 large eggs
For the caramel
- 3 tbsp honey
- 1 tbsp water
For the braise
- 2 cups coconut water
- 3 tbsp fish sauce
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, minced
- ½ tsp black pepper
- ¼ tsp turmeric
For serving
- 2 green onions (green tops only), thinly sliced (optional)
- 1 small red chili, thinly sliced (optional)
Instructions
- 1
Place the eggs in a small saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and cook for 9 minutes. Transfer the eggs to a bowl of ice water and let cool for 5 minutes, then peel and set aside.
- 2
Bring a large Dutch oven or heavy-bottomed pot of water to a boil over high heat. Add the pork belly pieces and blanch for 3 minutes, then drain and rinse under cold water. Wipe the pot dry.
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