Caramelized Pork Belly (Thit Kho)

This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier! This also allows the flavors to meld a little more. Serve with rice.

Step: 1

Slice pork belly into 1-inch pieces layered with skin, fat, and meat.

Step: 2

Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

Step: 3

Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.

Step: 4

Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

Per Serving: 410 calories; protein 26.7g; carbohydrates 15.6g; fat 26.3g; cholesterol 266.8mg; sodium 1831.6mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your likely music in the yard , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your tools and utensils to your ingredients . Make sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for make sure to the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.