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Vietnam · Food

Vietnamese Braised Pork

95 min
720 kcal
4 servings

By eatmundo · August 4, 2026

Vietnamese Braised Pork🇻🇳AI-generated image

Same ingredients, elsewhere in the world

2 matches

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

Same technique: Stew404 recipes from 26 countries

A comforting, caramelized pork belly dish slow-cooked in coconut water. It strikes a perfect balance between savory fish sauce and deep, burnt-sugar sweetness.

According to eatmundo's ingredient comparison, the closest dish to Vietnamese Braised Pork 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

    Slice 500g pork belly into 4cm thick cubes.

  • 2

    In a heavy clay pot, heat 1 tbsp oil with 1 tbsp sugar on medium heat until it melts into a dark amber caramel.

  • 3

    Add the pork cubes and turn them in the caramel over medium heat for 5 minutes until coated and lightly browned on all sides; lower the heat if the caramel darkens beyond deep amber.

  • 4

    Stir in 4 minced garlic cloves and 3 sliced shallots, sautéing for 1 minute until fragrant.

  • 5

    Pour in 200ml coconut water, 150ml water, 4 tbsp fish sauce and the remaining 2 tbsp sugar, stir until the sugar dissolves, and bring the mixture to a gentle boil.

  • 6

    Reduce heat to low, cover, and simmer for 75 minutes, turning the pork halfway, until the meat and rind are fork-tender; if the liquid drops below a third of the pork's height, add 50ml water.

  • 7

    Remove the lid and simmer over medium-high heat for 10 minutes, turning the pork, until the sauce reduces to a glossy glaze.

  • 8

    Finish with 1 tsp black pepper and serve immediately with steaming jasmine rice.

Frequently Asked Questions

What is Vietnamese braised pork?

Vietnamese braised pork, known as thịt kho tàu, is a savory stew originating from Vietnam made by simmering pork belly in coconut water, fish sauce, and aromatics. It is typically consumed as a main course served alongside steamed jasmine rice.

What cut of pork is best?

Pork belly is essential because its high fat content keeps the meat succulent during the long braising process.

Can I use plain water?

Yes, but coconut water provides a natural sweetness and depth that balances the saltiness of the fish sauce.

How dark should the caramel be?

Aim for a rich, dark amber color; if it turns black, it will be bitter and must be discarded.

Do I need a clay pot?

Traditional pots retain heat better, but any heavy-bottomed pan will work fine for this recipe.

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