🇻🇳 Vietnam · Food
Caramelized Pork Belly with Dried Shrimp (Thit Kho Tom)
By eatmundo · August 4, 2026
🇻🇳 VNA savory-sweet comfort dish that pairs perfectly with steaming hot jasmine rice. The umami of the dried shrimp balances the richness of the succulent pork belly.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 30g of dried shrimp in warm water for 15 minutes until soft, then drain and chop finely.
- 2
Slice 600g of pork belly into bite-sized 2cm cubes, ensuring a good mix of fat and lean meat.
- 3
Heat 1 tbsp of oil in a heavy-bottomed clay pot or saucepan over medium heat and sauté finely chopped shallots and garlic until fragrant.
- 4
Add the pork belly cubes to the pot and sear for 5 minutes until the edges are golden brown.
- 5
Stir in the chopped dried shrimp, 3 tbsp of fish sauce, 2 tbsp of sugar, and 1 tsp of black pepper.
- 6
Lower the heat to low, cover, and simmer for 20 minutes; the sugar will caramelize and coat the pork in a glossy, dark glaze.
- 7
Check that the pork is tender and the liquid has reduced to a thick sauce; if it's too dry, add a splash of water.
- 8
Serve immediately in the pot with extra cracked pepper on top to enhance the aromatics.
Frequently Asked Questions
Can I use fresh shrimp instead?+
It is not recommended, as dried shrimp provides a concentrated, chewy umami flavor essential for this specific dish.
How do I know the pork is done?+
The pork should be tender enough to pierce easily with a chopstick and have a deep, glossy caramel color.
Is it okay to substitute the clay pot?+
Yes, a regular stainless steel or non-stick saucepan works, though it won't retain heat as well as clay.
What if the sauce burns?+
If the sauce begins to smoke or turn black, add a tablespoon of water immediately to stop the caramelization.
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