Vietnamese Caramelized Pork

Vietnamese Caramelized Pork, known locally as Thịt Kho, is a savory-sweet traditional dish featuring tender chunks of pork slowly simmered in a rich caramel sauce infused with fish sauce, garlic, and coconut water. The result is a deeply flavorful and melt-in-your-mouth meal, typically served with steamed jasmine rice.

Why You’ll Love This Recipe

• Deep, complex flavor from the caramelized sugar, coconut water, and fish sauce
• Tender, juicy pork that melts in your mouth
• Simple ingredients but rich, restaurant-quality results
• Authentic Vietnamese comfort food you can recreate at home
• Even better the next day—perfect for meal prep or leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pork belly or pork shoulder, cut into bite-sized chunks
• Brown sugar (or palm sugar for a more authentic flavor)
• Water
• Coconut water (or a mix of coconut water and regular water)
• Fish sauce
• Garlic, minced
• Shallots, sliced
• Black pepper
• Optional: hard-boiled eggs, chili pepper, green onions for garnish

Directions

1. Make the Caramel Base
   In a large pot, heat sugar and a little water over medium heat. Cook until it melts and turns a rich amber color. Don’t stir—just swirl the pan gently if needed.
2. Add Pork and Aromatics
   Carefully add the pork to the caramel (it will sizzle). Stir to coat the meat, then add garlic and shallots. Cook for 2–3 minutes to lightly brown the pork.
3. Simmer
   Add coconut water and fish sauce. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours until the pork is tender and the sauce has thickened.
4. Add Eggs (Optional)
   Add hard-boiled eggs during the last 20–30 minutes of cooking so they soak up the sauce.
5. Serve
   Serve hot over steamed jasmine rice. Garnish with black pepper, chopped green onions, or sliced chili if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes

Variations

• Spicy version: Add Thai bird chilies or chili flakes to the pot
• Sweeter sauce: Use more sugar or coconut caramel syrup
• Different cuts: Pork shoulder for leaner texture, pork belly for extra richness
• Vegetarian twist: Try tofu and mushrooms with the same sauce base

Storage/Reheating

• Storage: Cool and store in an airtight container in the fridge for up to 4 days
• Reheating: Reheat gently on the stovetop over low heat or in the microwave
• Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight and reheat before serving

FAQs

Can I use coconut milk instead of coconut water?

It’s best to use coconut water for a light, subtly sweet flavor. Coconut milk will make it too creamy and heavy.

Do I need to stir the sugar while caramelizing?

No. Stirring can cause crystallization. Let it melt and swirl the pan gently if needed.

What kind of pork is best?

Pork belly gives a rich, traditional texture. Pork shoulder works well if you prefer a leaner cut.

Can I make this dish in a slow cooker?

Yes, after caramelizing the sugar and browning the pork, transfer to a slow cooker and cook on low for 6–7 hours.

Is this dish sweet or savory?

It’s a perfect balance of both, with the sweetness of caramel and the savory depth of fish sauce.

What should I serve with Vietnamese caramelized pork?

Jasmine rice, pickled vegetables, or sautéed greens are all great options.

Can I skip the fish sauce?

Fish sauce is key to the authentic flavor, but soy sauce can be used as a milder substitute if needed.

How do I know when the pork is done?

The pork should be fork-tender and coated in a thick, glossy sauce.

Can I double the recipe?

Yes, but use a larger pot and allow more time for the sauce to reduce.

Can I make it ahead?

Yes! It actually tastes better the next day as the flavors deepen.

Conclusion

Vietnamese Caramelized Pork is a classic comfort dish full of deep, rich flavor and cultural heritage. With its tender pork and savory-sweet sauce, it’s the kind of dish that feels like home, whether you’re enjoying it fresh off the stove or reheated the next day. Simple, satisfying, and bursting with umami—this recipe is a must-try for any home cook.

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