🇻🇳 Vietnam · Food
Thit Kho Rieng
By eatmundo · August 4, 2026
🇻🇳 VNA rustic Northern Vietnamese treasure where pork belly is slow-braised with the earthy, zesty heat of fresh galangal and fermented rice. It offers a sophisticated depth of flavor that is both savory and slightly tangy.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely grate or pound the 50g of galangal into a coarse paste using a mortar and pestle.
- 2
Slice the 500g of pork belly into 3cm bite-sized cubes for even cooking.
- 3
Marinate the pork with the galangal, turmeric, fermented rice paste, shrimp paste, and fish sauce for at least 30 minutes.
- 4
Heat the 1 tbsp of oil in a heavy-bottomed pot over medium heat and sauté the chopped shallots until translucent.
- 5
Add the marinated pork to the pot and sear over medium-high heat until the meat is browned on all sides, about 5 minutes.
- 6
Pour in just enough water to cover the meat, bring to a gentle boil, then reduce heat to low.
- 7
Simmer covered for 30 minutes, stirring occasionally to ensure the sauce thickens into a golden glaze.
- 8
Finish by increasing the heat for 2 minutes to caramelize the liquid; the pork should be tender and coated in a sticky, amber sauce.
Frequently Asked Questions
Can I substitute galangal?+
Galangal is essential for the authentic taste; ginger can be used as a last resort but will significantly alter the flavor profile.
What is fermented rice paste?+
It is a staple condiment in Northern Vietnam known as 'me'; look for it in Asian specialty markets.
How do I know when it is done?+
The pork should be fork-tender and the sauce should have reduced to a thick, glossy syrup that clings to the meat.
Is shrimp paste necessary?+
Yes, it adds a crucial 'umami' depth that anchors the brightness of the galangal.
🇻🇳 VN
