Low Histamine Vietnamese Caramelized Pork (Thit Kho)

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Low Histamine Vietnamese Caramelized Pork (Thit Kho)

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Ingredients

4 servings

For the pork

2 lb pork belly, skin-on, cut into 1 ½-inch pieces
Ingredient note
Histamine levels rise the longer meat sits after butchering. Buy pork as fresh as possible, ideally flash-frozen, and cook it promptly.
4 large eggs
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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
Ingredient note
Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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