Braised Black Pepper Pork / Thit Kho Tieu
This Braised Black Pepper Pork (Thit Kho Tieu) recipe is a classic Vietnamese dish. Tender marinated pork is cooked in a deliciously savory and sweet sauce. If you're familiar with the robustness of Vietnamese braised/kho dishes, just thinking of these flavors should have you drooling. Braised Black Pepper Pork is a simple dish with just a few ingredients yet is so hearty and satisfying. The intoxicating combination of savory fish sauce and sweet caramel sauce is absolutely heavenly. If you're craving Braised Black Pepper Pork--just like Mom use to make, give this recipe a try. You won't be disappointed. Enjoy!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 green onions
- 3 garlic cloves
- 1 small shallot
- 1 1/2 lbs pork sirloin tip roast
- 1 1/4 tsp salt (, divided)
- 1/2 tsp coarsely ground black pepper
- 2 Tbsp fish sauce
- 1 Tbsp vegetable oil
- 2 Tbsp sugar
- 3/4 cup water
Instructions
- 1
Separate the green onion root from the stems. Chop the stems. Transfer to a plate and set aside for now. (Save the green onion root for another dish.)
- 2
Smash the garlic. Remove the skin and discard. Mince the garlic.
- 3
Peel the skin from the shallot and discard. Chop the shallots.
- 4
Sprinkle both sides of the pork with 1 tsp salt. Gently rub the salt onto the pork. Rinse with cold water washing away the salt. Transfer to paper towels and pat dry.
- 5
Cut the pork into strips about 2-3 inches wide. Cut the pork (across the grain) into slices about 1/2 inch thick.
- 6
In a large bowl, add the sliced pork, half the minced garlic and half the chopped shallots. Add the remaining 1/4 tsp salt, 1/4 tsp coarsely ground black pepper and fish sauce. Combine together mixing all ingredients well. Cover and let marinate for at least 15 minutes.
- 7
Heat a large pan over Medium High heat. When hot add the vegetable oil and sugar. Stir together. In 2-3 minutes, the sugar dissolves and turns a light honey color. In 3-4 minutes, the liquid turns an amber color. Swirl the caramel in the pan for a few seconds letting the color deepen. Don't overcook or the sauce will burn and become bitter. Quickly add the remaining garlic and shallots and marinated pork. Combine together coating the pork in the caramel. Cover the pan and cook over Medium High heat until the liquid starts to boil, approximately 2-3 minutes.
- 8
Combine together making sure the pork is coated with sauce. Add the water. Arrange the pork so all pieces are touching liquid. Cover the pan and bring the liquid to a boil.
- 9
Once it comes to a boil, reduce the heat to Medium Low. Skim off the foam and discard. Mix everything together again. Partially cover the pan and cook for 10 minutes. Combine together every 5 minutes so the pork is well-coated with sauce.
- 10
Taste the sauce. Add more fish sauce or sugar as desired. This dish should be savory and a bit sweet. Combine together and cook for another 5 minutes.
- 11
Turn off the heat. Add the remaining 1/4 tsp coarsely ground black pepper.
- 12
To serve, transfer the Braised Black Pepper Pork to a large plate. Drizzle the sauce on top. Garnish with the chopped green onion stems. Serve the Braised Black Pepper Pork with cucumber slices or steamed vegetables and enjoy with white rice.