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Vietnamese Caramelised Pork
Thịt kho tàu — Vietnamese pork belly braised in coconut water and fish sauce until deeply savoury. Cooking the sugar all the way to a dark amber caramel before the pork goes in gives the braise its distinctive bittersweet depth, not just sweetness.
Ingredients
Instructions
Caramelise sugar in a heavy pot until dark amber.
Add pork and toss to coat.
Add coconut water, fish sauce, garlic and shallots.
Simmer covered on low heat 1 hour.
Add eggs.
Cook 30 more minutes until sauce is dark and rich.
Serve with steamed rice and pickled vegetables.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
