Caramelized Pork Belly - Thit Kho
Caramelized Pork Belly with Boiled Egg
Equipment
- Instant Pot (optional)
Ingredients
- 3 lb Pork belly and pork shoulder
- 10 shelled hard boiled eggs
- 18 oz Coco Rico coconut soda or coconut juice (or Coca Cola will also do)
- 4 tbsp fish sauce
- 3 tbsp caramel sauce (see below recipe) or 2 tbsp thick soy sauce mixed with 2 tbsp sugar
- 1 tbsp salt
Pickled Bean Sprouts salad
- 1 cup fresh and washed bean sprouts
- 1/2 cup julienned fresh carrot
- 1/2 cup julienned green onions
- 1/4 cup coriander
- 4 tbsp distilled vinegar
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp rice wine or Chinese cooking wine or sake
- 1 chili, thinly sliced (or more if you like spicy)
Caramel Sauce
- 1/3 cup sugar
- 6 tbsp water, divided
Instructions
- Cut the pork into 1-1/2" to 2" cubes - Put them in a large pot, fill with water to cover the meat, add 1 teaspoon salt. Bring to boil. As soon as it boils, discard the water and rinse the pork - See the picture - this step is important to get rid of the impurities.
- Prepare the caramel sauce (nuoc hang). In a small saucepan, add the 1/3 cup sugar and 4 tablespoon water. Bring to boil then reduce the heat to medium until simmering. Do not use any utensil to stir, just swirl the pan to blend the water and sugar. The mixture will turn from clear to golden to dark, but you need to watch closely as it may burn easily. You may have to lower the heat if needed. As soon as it gets dark brown, turn off the heat, remove from stove and carefully add another 2 tablespoons of hot water. Swirl to combine and set aside.Or mix the thick dark soy sauce with the sugar instead of making the caramel sauce.
- Put the rinsed pork in the instant pot with the caramel sauce (or thick dark soy sauce and sugar mixture), add the Coco Rico soda or coconut juice and the fish sauce. Make sure that the liquid just covers the meat. If necessary add a little water to cover. If you prefer slow-cooking then put these ingredients in a pot, heat to boiling, reduce the heat to low, and simmer uncovered for around 2 hours till the pork is really tender. Make sure to stir the pot every 15 minutes or so. In the last 20 minutes, add the hard-boiled eggs (see below how to prepare the eggs).
- Lock the lid of the instant pot and make sure the lever is switched to lock position. Set pressure cook to 33 minutes.
- Meantime, prepare the dressing for the beansprouts: mix the vinegar, sugar, fish sauce and rice wine. Put the beansprouts, carrots in a bowl, pour over the dressing and mix well. Before serving, add the julienned green onions, coriander and sliced chili.
- Prepare the eggs: Put the eggs in a pot and cover with water. Bring to boil. Continue to cook for 7 minutes. Immediately remove the eggs and put them in cool water to stop the cooking process. Remove the shells. Use a toothpick to poke each egg in around 4 to 5 spots. This will later allow the braised liquid to penetrate the eggs for deeper flavor.
- Cook the steamed rice
- When the Instant pot pressure cooking is finished, manually release the steam. Cancel the pressure cook / keep warm function. Taste and adjust seasoning. The broth should be salty, sweet and rich. If necessary add fish sauce or sugar to taste. Set to saute for 12 minutes. Add the boiled eggs into the instant pot and make sure they are submerged so they get a nice color. During the saute function, a little liquid will evaporate deepening the flavor.
- Serve hot with steamed rice and the pickled bean sprouts