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Vietnam · Food

Thit Kho To

80 min
710 kcal
4 servings

By eatmundo · August 4, 2026

Thit Kho To🇻🇳AI-generated image

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2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Thit Kho To. The percentage is the share of ingredients the two recipes have in common.

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A 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.

According to eatmundo's ingredient comparison, the closest dish to Thit Kho To from another cuisine is Mu Kua Klua (Thailand): the two share 73% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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 60 minutes until the pork and fat are tender, then remove the lid and simmer for a further 15 minutes, stirring gently now and then, until the sauce reduces to a thick, glossy glaze.

  • 8

    Serve hot with steamed jasmine rice, ensuring each piece of meat is coated in the thick sauce.

Frequently Asked Questions

What is Thit Kho To?

Thit Kho To is a Vietnamese braised pork belly dish cooked in a caramel sauce made of fish sauce, sugar, and coconut water. It is a staple of home cooking typically served as a savory main course alongside steamed white rice.

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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