Vietnamese Caramelized Pork (Thịt Kho)

A classic Vietnamese dish featuring tender pork belly caramelized in a savory and sweet sauce, simmered with coconut water for a rich, flavorful main course.

Steps

1. Heat vegetable oil in a small pot over medium heat. 2. Add minced garlic and shallot, sauté until fragrant. 3. Add sugar and stir continuously until it melts and turns a dark caramel color. 4. Carefully add pork pieces, stirring to coat evenly with caramel. 5. Pour in fish sauce and coconut water, bring to a boil. 6. Reduce heat to low, cover, and simmer for 30 minutes until pork is tender and sauce thickens. 7. Add black pepper and chili if using, stir gently. 8. Garnish with chopped green onion and cilantro before serving. 9. Serve hot with steamed jasmine rice.

150g pork belly, cut into bite-sized pieces 1 tablespoon fish sauce 1 tablespoon sugar 1 tablespoon caramel sauce (or burnt sugar syrup) 1 clove garlic, minced 1 small shallot, minced 1/4 cup coconut water 1 tablespoon vegetable oil Fresh black pepper to taste 1 small chili (optional) Green onion and cilantro for garnish