Vietnamese Caramalized Pork (Thit kho to)
Prep time
Cook time
Total time
Easy but oh so delicious caramalized pork from Vietnam
Recipe type: Dinner
Cuisine: Vietnamese
Serves: 4
  • 1 pound cubed pork belly (or sliced pork shoulder)
  • 2 tbsp spring onion, sliced
  • 2 tsp hot chilli, sliced
  • 4 tbsp fish sauce
  • 2 tsp black pepper
  • 5 tbsp sugar
  • 1 cup water
  • 3 tbsp (optional) Coconut flakes (or fresh coconut)
  • bunch of polygonum leaves for garnish
  • 1½ cup (300gr) pandan rice
  1. Mix together the fish sauce, garic, spring onions, ginger, chilli and pepper and marinate the pork for at least 1 hour.
  2. Heat the sugar in a pan over high heat. Stir until it melts and turns a golden brown. At the exact moment that the caramel is beautiful brown, immediately add the water to it.
  3. Add the pork (and coconut)
  4. Turn down the heat to low and let simmer. Turn the meat occasionally and let the sauce reduce. With pork belly it could take up to 45 minutes to be fully cooked through, pork shoulder should be quicker. You know when it's done when the pork becomes reddish. If the sauce gets too dry, add some extra water.
  5. Meanwhile cook the rice by following the instructions on the packaging.
  6. Enjoy!
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