Thit Kho - Vietnamese Pork Belly in Coconut Water

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Vietnamese

Ingredients: Pork Egg

Prep Time: 30 mins

Cook Time: 2 hours 30 mins

Total Time: 3 hours

Serves: 8

Ingredients

• 1 kilogram pork belly, 1-inch pieces
• 10 eggs
• 2 tablespoon sugar
• 6 tablespoon water
• 4 tablespoon fish sauce
• 2 tablespoon shallot, thinly sliced
• 2 tablespoon garlic, thinly sliced
• 1 liter (4 cup) coconut water

Instructions

1. Hard-boiled eggs: Place eggs in a pot covered with 1 inch of cold water and boil over medium-high heat for 7 minutes. Drain the eggs and submerge them in cold water. Peel the eggs once they are cool enough to handle. Set them aside.
2. Boil pork belly: In a pot, bring 2 liters (8 cups) of water to a boil. Add the pork belly and cook for 5 minutes to blanch. Drain and set aside.
3. Caramel water: In a wok, cook sugar on high heat and stir until it melts. Add water, 1 tablespoon at a time, and stir until dissolved to make caramel water.
4. Cook pork belly: Add pork belly, fish sauce, shallot, garlic, and coconut water to the wok. Cook over medium heat to a slow simmer, partially covered, for 90 minutes.
   TIPS: If the meat is not tender after 90 minutes, continue simmering for another 30 minutes. If the liquid becomes too dry, please add 1/4 to 1/2 cup of water and continue cooking.
5. Cook eggs: Add eggs, and simmer again for another 15-30 minutes, or until the pork is tender and the sauce has reduced.
   TIPS: Turn the eggs once or twice during simmering so they have a nice, even brown color.
6. Serve: Turn off the heat. Transfer the dish to a serving bowl and serve it immediately with steamed rice.