Caramelized Pork Belly (Thit Kho)

The best part of a good brisket is the fatty point and in competitions we turn those into mouth drooling burnt ends.

Recipe Summary Caramelized Pork Belly (Thit Kho)

This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier! This also allows the flavors to meld a little more. Serve with rice.

Ingredients | Pork Belly Burnt Ends Morganfield's

2 pounds pork belly, trimmed

2 tablespoons white sugar

5 shallots, sliced

3 cloves garlic, chopped

3 tablespoons fish sauce

ground black pepper to taste

13 fluid ounces coconut water

6 hard-boiled eggs, peeled

Directions

Slice pork belly into 1-inch pieces layered with skin, fat, and meat.

Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.

Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

Check occasionally while the pork is simmering that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out.

Info | Pork Belly Burnt Ends Morganfield's

prep: 20 mins cook: 1 hr 13 mins additional: 10 mins total: 1 hr 43 mins Servings: 6 Yield: 6 servings

TAG : Caramelized Pork Belly (Thit Kho)

World Cuisine Recipes, Asian, Vietnamese,