International Cuisine > Southeast Asian Cuisine (General) > Common Ingredients & Techniques > Using Fish Sauce in Southeast Asian Cooking

Vietnamese Caramelized Pork (Thit Kho Tau)

Thit Kho Tau is a classic Vietnamese dish featuring tender pork belly braised in a rich, savory-sweet caramel sauce flavored with fish sauce. This recipe highlights the umami depth that fish sauce brings to Southeast Asian cooking, creating a dish that is both comforting and intensely flavorful. The key to success lies in balancing the sweetness of the caramel with the saltiness of the fish sauce.

Prep Time
20 minutes
Cook Time
2-2.5 hours
Servings
6-8
Ingredients
  • 1 kg Pork belly, skin on, cut into 2-inch cubes
  • 1/2 cup Fish sauce
  • 1/2 cup Sugar
  • 1 cup Water
  • 4 cloves Garlic, minced
  • 2 Shallots, thinly sliced
  • 1 tablespoon Black peppercorns
  • 6 Hard-boiled eggs, peeled
  • 1 tablespoon Vegetable oil
  • 1 cup Optional: Coconut water

Prepare the Pork

Rinse the pork belly and pat it dry. Cut into roughly 2-inch cubes. This size allows for even cooking and a good balance of meat and fat.

Make the Caramel

In a heavy-bottomed pot or Dutch oven, heat the sugar over medium heat. Let it melt slowly without stirring until it turns into a deep amber caramel. Be careful not to burn it; burnt caramel will be bitter.

Add Aromatics and Pork

Once the caramel is ready, carefully add the vegetable oil, minced garlic, and sliced shallots. Sauté for about a minute until fragrant. Then, add the pork belly and stir well to coat it evenly with the caramel.

Braise with Fish Sauce and Water

Pour in the fish sauce and water (and optional coconut water). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the pork is very tender. Stir occasionally to prevent sticking. If the sauce reduces too quickly, add more water as needed.

Add Eggs

After about 1.5 hours of simmering, add the hard-boiled eggs to the pot. This allows them to absorb the flavors of the braising liquid without becoming rubbery. Continue simmering until the pork is very tender.

Season and Serve

Taste the sauce and adjust the seasoning if necessary. The sauce should be a balance of sweet, salty, and savory. Add more fish sauce for saltiness or a touch of sugar for sweetness. Serve hot with steamed rice and a side of pickled vegetables.

Nutrition Facts Estimated per 100g of product

Note: Nutrition information is an estimate and can vary based on specific ingredients and cooking methods.

Calories: 250-300
Protein: 15-20g
Fat: 18-25g
Carbohydrates: 5-10g
Sodium: 800-1200mg

Other Considerations for Nutrition

This dish is high in sodium due to the fish sauce. Consider using lower-sodium fish sauce if you are concerned about sodium intake. Also, it's relatively high in fat, mainly from the pork belly.

← Traditional Indonesian Sambal Terasi (Shrimp Paste) →

FAQ

  • Can I use a different cut of pork?

    While pork belly is traditional, you can use pork shoulder (Boston butt) as a leaner alternative. However, the cooking time may need to be adjusted.
  • What if I don't have fish sauce?

    Fish sauce is essential to the flavor of this dish. There is no direct substitute that will provide the same depth of umami. If absolutely necessary, you can try using a small amount of soy sauce, but the flavor will be different.
  • How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.