Braised Pork Belly and Bamboo Shoots / Thit Kho Mang
Bamboo shoots (măng) have been a staple ingredient in Vietnam due to their abundance in the country’s forests. They're used in various dishes for their unique texture and taste. Combining pork and bamboo shoots likely came from the desire to incorporate local, accessible ingredients into a meal that could be prepared in large batches and
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Pork Belly
- 20 oz Canned Bamboo Shoot Tips
- 1/2 cup Sugar
- 1 tbsp Minced Shallot
- 1/4 cup Fish Sauce
- 12 oz Coco Rico
- 6 oz Water
- 2 Thai Chili
- 1/2 tsp Black Pepper
- Green Onions
- Thai Chili
Instructions
- 1
Parboil pork belly for 10 minutes to reduce porky odor. Drain and rinse with cold water to remove any additional scum. Let it cool down, then cut pork belly into 1-inch pieces
- 2
To make our nước màu/caramel, add half a cup of sugar to a pot on medium-low. Stir occasionally until sugar turns a dark amber color, roughly 5-7 minutes
- 3
Brown pork belly in caramel sauce for 3 minutes. Then add minced shallots and sauté until fragrant
- 4
Season with fish sauce, then add one whole can of Coco Rico and water, bring it to a boil, reduce the heat, and let it simmer covered for 45-60 minutes, depending on the thickness of the pork. Simmer until fork tender
- 5
Drain canned bamboo shoots and rinse under cold tap water. Cut diagonally into bite-size pieces. Add bamboo shoots and chopped Thai chilis to the pot and simmer for another 10-20 minutes
- 6
Serve over rice and garnish with green onions and Thai chili