🇻🇳 Vietnam · Food
Thit Kho To
By eatmundo · August 4, 2026
🇻🇳 VNA quintessential Vietnamese comfort dish featuring tender pork belly caramelized in coconut water. It balances deep savory notes from fish sauce with a subtle, natural sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g of pork belly into 3cm bite-sized cubes.
- 2
In a heavy-bottomed pot, melt 2 tbsp sugar over medium heat until it turns into a deep amber caramel syrup.
- 3
Add the pork to the pot and sear until browned on all sides, being careful not to let the sugar burn.
- 4
Stir in minced shallots and garlic, cooking for 1 minute until highly fragrant.
- 5
Pour in 300ml of coconut water, ensuring the liquid just covers the meat.
- 6
Add 3 tbsp of fish sauce and 1 tsp of black pepper; stir gently to combine.
- 7
Simmer on low heat, covered, for 30 minutes until the sauce reduces to a glossy glaze.
- 8
Serve hot with steamed jasmine rice, ensuring each piece of meat is coated in the thick sauce.
Frequently Asked Questions
Can I use pork shoulder instead of belly?+
Yes, but ensure you cook it slightly longer to ensure tenderness as it is leaner.
Is bottled coconut water acceptable?+
Yes, just ensure it is pure coconut water without added sugar or sweeteners.
How do I know the caramel is ready?+
It should be a dark copper color; if it turns black, it is burnt and will taste bitter.
Can this be made in advance?+
Yes, the flavors actually deepen when reheated the next day.
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