Vietnamese Caramelized Pork (Thit Kho)
Instructions
- 1
Pat the pork cubes dry with paper towels. Season lightly with black pepper and set aside.
- 2
In a heavy-bottomed pot or Dutch oven, add 3 tablespoons of sugar over medium heat. Do not stir initially - let it melt and turn golden amber (about 3-4 minutes). Watch carefully to prevent burning.
- 3
Once the caramel is deep amber colored, immediately add the pork cubes. Stir quickly to coat the pork in the caramel. The mixture will bubble vigorously - this is normal.
- 4
Add the remaining 2 tablespoons of sugar, sliced shallots, and minced garlic. Stir-fry for 2-3 minutes until fragrant and the pork begins to brown.
- 5
Pour in the fish sauce and stir well to combine. Cook for 2 minutes to let the pork absorb the flavors.
- 6
Add the coconut water or stock to the pot. The liquid should almost cover the pork. Bring to a boil, then reduce heat to low.
- 7
Cover and simmer for 35-40 minutes, stirring occasionally. The sauce should reduce and become thick and glossy.
- 8
After 25 minutes of cooking, gently add the hard-boiled eggs to the pot, nestling them into the sauce. Continue cooking for the remaining 10-15 minutes.
- 9
The pork is done when it's tender and the sauce has reduced to a thick, syrupy glaze that coats the meat beautifully.
- 10
Taste and adjust seasoning if needed. Transfer to a serving dish and garnish with chopped green onions.
- 11
Serve hot over steamed jasmine rice with pickled vegetables on the side.
Chef's Note
"This deeply savory-sweet dish is pure Vietnamese comfort food that's surprisingly forgiving for home cooks—the key is patience with the caramelization and letting it simmer until the pork becomes melt-in-your-mouth tender, perfect served over steamed jasmine rice."
