Pregnancy Friendly Vietnamese Caramelized Pork (Thit Kho)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pork
- 2 lb pork belly, skin-on, cut into 1 ½-inch pieces
Ingredient noteCook all meat thoroughly when pregnant.
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
For the caramel
- 3 tbsp honey
- 1 tbsp water
For the braise
- 2 cups coconut water
Ingredient noteOnly unpasteurized juice is a concern in pregnancy. Packaged juice and coconut water sold in stores is treated - if there is no "not pasteurized" warning on the label, it is fine.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!