Vietnamese Caramel Pork
Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!
Ingredients
- 1/2 cup / 100g brown sugar tightly packed
- ▢ 1 tbsp water
- ▢ 1 kg / 2 lb pork shoulder butt or boneless skinless pork belly, cut into 3 cm / 1.2" pieces
- 1.5 cups / 375 ml coconut water Note 1b
- ▢ 1 eschallot / shallot very finely sliced (Note 2)
- ▢ 2 garlic cloves minced
- ▢ 1 1/2 tbsp fish sauce
- ▢ 1/4 tsp white pepper
GARNISHES
- ▢ Red chilli and finely sliced shallots/green onions
Instructions
- Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
- Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
- Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
- At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
- Stir and the pork will brown and caramelise in the fat.
- Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
- Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Notes
This recipe is sponsored by Mediterranean Supermarket