Best 6 Caramelized Pork Belly Thit Kho Recipes
Are you looking for a delectable and authentic Vietnamese dish to tantalize your taste buds? Look no further than "Caramelized Pork Belly Thit Kho," a beloved dish that will surely captivate your senses. This rich and flavorful stew features tender pork belly braised in a luscious caramelized sauce, creating a symphony of flavors that is both savory and sweet. With its melt-in-your-mouth texture and unforgettable taste, "Caramelized Pork Belly Thit Kho" is an unforgettable culinary experience that will leave you craving for more. Embark on a culinary journey as we delve into the secrets of this enticing dish, exploring the finest ingredients and easy-to-follow steps to achieve perfection in your own kitchen. Discover the essence of Vietnamese cuisine and create a masterpiece that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)
This dish is very fatty and a little salty, but is so delicious and easy to make. You just have to make sure that you have the ingredients ready to begin the cooking. Adding shrimp to this recipe makes an unbelievably tasty surprise. One of my all time favorites.
Provided by davidf
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut pork belly into 3/4 inch (cubed)pieces.
- In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
- Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
- Add fish sauce and water, deglaze, and bring to a boil.
- Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
- Serve over white rice.
- Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.
Nutrition Facts : Calories 999.3, Fat 90.4, SaturatedFat 33, Cholesterol 122.7, Sodium 1471.1, Carbohydrate 28.8, Fiber 0.5, Sugar 26.8, Protein 17.2
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.
Provided by Pat
Categories World Cuisine Recipes Asian Vietnamese
Time 1h43m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 15.6 g, Cholesterol 266.8 mg, Fat 26.3 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1831.6 mg, Sugar 6.3 g
VIETNAMESE CARAMELIZED PORK BELLY (THIT KHO TAU)
Vietnamese Caramelized Pork Belly (Thit kho tau) is a classic comfort food of Viet families. Pork belly is slowly braised until it has a beautiful caramel color and becomes so flavorful and tender.
Provided by Sophie
Categories Main Dish
Time 1h45m
Number Of Ingredients 11
Steps:
- Slice pork belly into 1-inch thick (or slightly thicker) pieces. In a bowl, toss the pork with crushed garlic, shallots, salt and pepper. Set aside at room temperature for 10-20 minutes.
- In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan (or stir) to combine and remove it from the stove. Set aside.
- Place a heavy-bottomed pot over medium heat and add a small amount of cooking oil. Once the oil is hot, add the pork belly, along with all the crushed garlic and shallots, and the caramel sauce. Stir and cook to coat the pork with the caramel sauce and then add fish sauce. Continue to stir and cook.
- Once the outside of the pork is no longer pink, add coconut juice enough to cover the meat. Bring it to a boil and skim off all the foams, then lower to a simmer.
- Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking (about 75-80 minutes). You can give everything a stir once in a while for even cooking if you want.
- While braising the pork belly, boil the eggs so that they are just about to reach hard-boiled. Place the eggs in cold water to cool down, and then peel them.
- Once the pork is almost tender, add the eggs (make sure they are surrounded with the braising liquid). Cover and simmer for about 10 more minutes.
- Transfer the caramelized pork belly and eggs along with the sauce to a shallow serving plate. Serve hot with white rice.
Nutrition Facts : Calories 1606 kcal, Carbohydrate 24 g, Protein 40 g, Fat 149 g, SaturatedFat 54 g, Cholesterol 518 mg, Sodium 3126 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving
MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK
Thit kho to - a sticky-sweet pork dish with funky undertones of nuoc mam - is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) - a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.
Provided by Dana Bowen
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
- Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
- Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.
CARAMELIZED PORK BELLY- THIT KHO TAU
Traditional Vietnamese sweet & salty dish consisting of caramelized pork belly & hard-boiled eggs slowly braised in coconut juice. The longer it simmers, the more tender it becomes. Usually served with rice, steamed vegetables, or side of pickled mustard greens to provide a fresh and crunchy balance to the richness of this dish.
Provided by starredmonkey
Categories Pork
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
- Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied.
- As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
- Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat.
- Stir shallots and garlic into the wok.
- Pour in coconut water and bring to a boil. Liquid should just cover the pork.
- Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out.
- Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying.
- Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
- Top with green onions for garnish.
Nutrition Facts : Calories 930.5, Fat 85.7, SaturatedFat 30.9, Cholesterol 295.6, Sodium 1420.3, Carbohydrate 16.4, Fiber 0.3, Sugar 12.3, Protein 22.5
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.
Provided by Allrecipes Member
Categories Vietnamese Recipes
Time 1h43m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 15.6 g, Cholesterol 266.8 mg, Fat 26.3 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1831.6 mg, Sugar 6.3 g
Tips:
- Choose the right cut of pork belly: Look for pork belly that has a good balance of meat and fat. This will ensure that the dish is flavorful and not too greasy.
- Score the pork belly: Scoring the pork belly helps the marinade penetrate the meat and also helps the pork belly to crisp up when it is cooked.
- Marinate the pork belly: Marinating the pork belly in a mixture of soy sauce, rice vinegar, sugar, garlic, and ginger helps to flavor the meat and make it tender.
- Cook the pork belly slowly: Cooking the pork belly slowly over low heat allows the fat to render out and the meat to become fall-apart tender.
- Serve the pork belly with a dipping sauce: A dipping sauce made with fish sauce, lime juice, and chili peppers is a great way to add flavor and brightness to the dish.
Conclusion:
Caramelized pork belly, also known as thit kho, is a delicious and flavorful Vietnamese dish that is perfect for a special occasion or a weeknight meal. By following the tips in this article, you can make a delicious and authentic thit kho that your family and friends will love.
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