Vietnamese Caramelized Pork (Thịt Kho)

Tender cubes of pork belly, their rind softened by the braise, sit in a glossy, deep-brown sauce. The eggs take on the colour of the caramel and fish sauce; coconut water rounds out the salt, while black pepper leaves a gentle warmth.

Instructions

1. Boil and peel the eggs

   Lower the eggs into a pan of boiling water and cook for 9–10 minutes. Cool them under cold running water, peel carefully without tearing the whites, and set aside.

2. Cut and marinate the pork

   Cut the pork belly, rind included, into roughly 4 cm cubes. Thinly slice the shallots and garlic. Toss the pork with the fish sauce, shallots, garlic, pepper and 25 g sugar. Leave to marinate for 30 minutes.

3. Caramelize and coat the pork

   Melt the remaining 25 g sugar in a heavy pot over medium heat. When it turns a deep amber brown, add the pork with its marinade and stir to coat every side. Keep the caramel fluid; do not let it turn black.

4. Braise in coconut water

   Pour in the coconut water and bring to a boil. Skim the surface, then lower the heat to a gentle simmer. Cover and cook for 1 hour 30 minutes, until a knife slides into the pork without resistance.

5. Glaze the eggs and reduce the sauce

   Add the peeled eggs and cook uncovered for a further 20–30 minutes. Turn them occasionally so they colour evenly. The sauce should reduce to a dark, glossy consistency that coats the back of a spoon.

Chef's tips

• Keep the rind on throughout the braise; it softens in the liquid and helps protect the pork belly from drying out.
• Add the pork and its marinade carefully to the caramel; the moisture can make it spit and seize briefly.
• If the sauce reduces before the pork is tender, add a little hot coconut water, not cold, to keep the braise steady.

Storage

Keeps for up to 3 days refrigerated in its cooking liquid. Reheat gently, covered, adding a splash of water if the sauce has thickened too much. Freeze for up to 2 months.