Thit Kho - Vietnamese Pork Belly in Coconut Water
Discover how to turn pork belly and coconut water into a delicious dish full of flavors. Thit Kho is an iconic Vietnamese dish that is easy to cook in your kitchen.
- Prep time
- 30 min
- Cook time
- 2 hr 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.