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Authentic Vietnamese Caramelized Pork Belly (Thit Kho Tau)

Vietnamese Caramelized Pork Belly (Thit kho tau) is classic comfort food of Viet families. Pork belly is slowly braised until it has a beautiful caramel color and becomes so flavorful and tender.

What is Vietnamese Caramelized Pork Belly ( Thit kho tau )

Caramelized pork belly is in the daily rotation of many Vietnamese families. We call it “ thịt kho tàu ” (or just “ thịt kho ” for short). Eggs can also be added to the dish, and then we will call the dish “ thịt kho trứng “. The version with eggs is a must-have in the Lunar New Year feast of Southern Vietnamese people.

Basically, pork belly is braised with caramel sauce and fish sauce until the meat is flavorful and tender. You can watch how to cook the dish in the video below.

Recipe Video

There are actually some slight differences between the Northern and Southern versions.

• Northern version : on the salty side, has less sauce, the braising liquid can be plain water, and the pork belly chunks are often smaller than in the South.
• Southern version : on the sweet side, has more sauce, often braised with fresh coconut juice, and the pork belly chunks are bigger.

We grew up with the Northern caramelized pork belly, but our favorite version, which we’re sharing today, combines the best of the Northern and Southern styles with a perfect balance of sweetness and saltiness.

Main Ingredients

Some people who don’t like fattiness may use other cuts like pork shoulder. However, thit kho tastes best with pork belly. Although I avoid pork fat and always discard it when eating, I still choose pork belly for this dish. Try to find a piece that has more meat than fat.

Related: this lemongrass pork belly recipe will show you a different way to cook this cut of pork if you are interested.

Caramel Sauce

Caramel sauce is an essential component of Vietnamese caramelized dishes such as this caramelized fish . Making this sauce is also the trickiest part of the recipe; otherwise, all other steps are very easy and straightforward.

You will need sugar to make the sauce. In the video, I used golden granulated sugar, which is less refined than white granulated sugar, but there’s no other differences. Vietnamese families always use granulated sugar for this dish. We don’t use brown sugar. Make sure you watch it closely since it can burn really fast and be really careful when adding water.

If you want your caramelized pork belly to look lighter or darker, you can use less or more caramel sauce. In case caramelizing sugar sounds too intimidating for you, you may use dark soy sauce instead, as shown in this braised tofu and eggs recipe , which is my vegetarian version of thịt kho trứng .

Eggs are optional, but I do enjoy the dish more with eggs. You will need to boil the eggs before adding them to the braised pork belly. Viet families may use either chicken eggs or duck eggs depending on their preferences.

There is another variation of the dish where the boiled eggs are fried until they have a blistered and golden crust before being cooked with the meat. Though it is really on another level of deliciousness compared to simply using boiled eggs, it’s kinda a pain to fry those boiled eggs due to the blistering and splashing. You may want to give it a try if you aren’t afraid of those drawbacks :).

How to Store

Yes, surprisingly, this dish can be frozen quite well but without the eggs. You can store the braised pork along with the sauce in Ziploc freezer bags for 1-2 weeks. Though the recipe takes a little over 1.5 hours to cook, you can easily make a big batch and freeze it .

When you want to eat it, thaw and reheat on the stove, at which point you can add some eggs if you want. We tried it ourselves and felt that the flavors were not impacted.

How to Serve

You can serve thit kho with steamed rice for a traditional Vietnamese dinner . Another option is to serve it with steamed sticky rice (such as xoi xeo sticky rice with mung bean ), also a classic combination in Vietnam.

Thit kho tau can even be eaten with banh mi . Slice the pork belly and eggs into thinner pieces and stuff inside banh mi . Then drizzle some sauce over and sprinkle some black pepper.

⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook , Youtube , Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

Vietnamese Caramelized Pork Belly (Thit kho tau)

Ingredients   1x 2x 3x.

• 2 lbs pork belly
• 4 garlic cloves, crushed
• 3 shallots, crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons granulated sugar
• 3 tablespoons water, divided
• cooking oil
• 3-4 tablespoons fish sauce (more or less to taste)
• 3 cups fresh coconut juice (about 2 coconuts)
• 6-8 eggs (more or less to your liking)

Instructions  

• Slice pork belly into 1-inch thick (or slightly thicker) pieces. In a bowl, toss the pork with crushed garlic, shallots, salt and pepper. Set aside at room temperature for 10-20 minutes.
• In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan (or stir) to combine and remove it from the stove. Set aside.
• Place a heavy-bottomed pot over medium heat and add a small amount of cooking oil. Once the oil is hot, add the pork belly, along with all the crushed garlic and shallots, and the caramel sauce. Stir and cook to coat the pork with the caramel sauce and then add fish sauce. Continue to stir and cook.
• Once the outside of the pork is no longer pink, add coconut juice enough to cover the meat. Bring it to a boil and skim off all the foams, then lower to a simmer.
• Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking (about 75-80 minutes). You can give everything a stir once in a while for even cooking if you want.
• While braising the pork belly, boil the eggs so that they are just about to reach hard-boiled. Place the eggs in cold water to cool down, and then peel them.
• Once the pork is almost tender, add the eggs (make sure they are surrounded with the braising liquid). Cover and simmer for about 10 more minutes.
• Transfer the caramelized pork belly and eggs along with the sauce to a shallow serving plate. Serve hot with white rice.

Related Recipes

Here are some more traditional Vietnamese pork dishes :

Hi, I'm Sophie! Delightful Plate is where I share authentic Vietnamese recipes that have been cooked in my family for years, as well as other Asian recipes and recipes inspired by ingredients and flavors from other cuisines.

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15 comments.

Hi Sophie! Thank you for sharing the recipe…one quick question…my pork belly isn’t turning that delicious caramel color like you have in your video (even though I made a dark caramel sauce and added fish sauce too). Did I perhaps not saute/fry it enough in the oil before adding the coconut juice? My broth is the right color but not the pork, thanks!

Hi Steph, Thank you for the question. I think increasing the sautéing time will help with the color. Before adding the coconut juice, you should stir-fry the meat until it has been coated well and absorbed the caramel sauce and most of the fish sauce (don’t let the pot dry up completely). It does not need to be cooked all the way through yet, but the outside should have deeper color and firm up a bit. If this still does not help, you can try increasing the amount of the caramel sauce. If you make the dish again, please let me know if this helps :).

isnt that chinese?

Hi, This is a traditional Vietnamese dish. I know other cuisines such as Chinese and Japanese also have braised pork belly dishes, but the seasonings are not the same.

When we make this we wrap it up in rice paper with noodles and veggies and dip it in the sauce it’s cooked in. 🤤🤤

That’s an interesting way to serve it and I’ve never tried it like that. Thank you for sharing :)!

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Hi Phuong Anh, Thank you so much for the comment! It’s great to hear it turned out delicious and just as how you used to have it when you were younger :). I remember when I studied in London (quite many years ago), it wasn’t easy to find special Vietnamese items at regular grocery stores. Things probably have changed now I guess.

Hi Kimvi, I’m very glad you found the video helpful and successfully made the dish. Thank you for your comment!

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Vietnamese Braised Pork Belly

Thịt Kho Tàu is a salty-sweet dish of caramelized pork belly and marinated eggs. Hailing from South Vietnam (as evident by the use of coconut water in cooking), this flavorful dish is one of the most beloved amongst my friends (both Vietnamese and non-Vietnamese alike). Every family has their own take on the dish, and this is my interpretation. 

Don’t be intimidated by the long cooking time—most of it is letting it simmer on the stove so the pork belly can get nice and tender. Make the most of your efforts by cooking a large serving size because this dish works great as leftovers for a quick weekday meal. 

In fact, its ability to keep for 4 to 5 days is why it’s a popular Lunar New Year’s (Tết) dish. Because no one wants to constantly be cooking while they’re receiving a stream of visiting guests.

Kitchen Tips:

• Feel free to alter the traditional 100% pork belly recipe to include a mix of leaner cuts (like pork shoulder or pork butt) so the richness doesn’t become overwhelming. 
• Look for pork belly that is a fresh, pink color (not discolored or dry) with skin that isn’t too thick, and an even ratio of fat to meat at the top. We don’t want it completely fatty, and if it’s too lean, it might become tough and cook too quickly in the braising liquid.  
• The coconut water can be substituted with water, coconut juice, coconut soda (such as Coco Rico, the preferred brand among Vietnamese home cooks), or any combination of all four. Be sure to adjust the sugar content of the sauce accordingly. 
• Traditionally hard boiled eggs are used for this dish, but I prefer eggs soft boiled, so this recipe has instructions for those. 

Ingredients

For the pork.

kosher salt

distilled white vinegar (or juice of 1 lime)

For the marinade

cloves garlic

granulated sugar

ground black pepper

For the sauce

cooking oil

coconut water

yellow onion, halved

Thai bird's eye chilies, stems removed (optional)

For serving

soft boiled eggs, peeled

cooked white Jasmine rice

Pickled mustard greens (or other pickled vegetables)

Prepare pork:

• Step  2 Pour enough fresh water to cover pork belly again. Bring to a boil, and boil for 2 minutes. By this point, a lot of scum should come to the surface. Drain then rinse the pork under running water until water is clear. Clean Dutch oven. (Similar to the previous step, this is done to further remove impurities from the meat to yield a clearer sauce. This step also makes it easier to slice the pork.)
• Step  3 Cut pork into 1.5” cubes, making sure they are about the same size so they will cook evenly together. 

Make marinade:

• Step  1 Grind shallots, garlic, and salt into a paste.
• Step  2 Coat the pork cubes evenly in the shallot-garlic paste, sugar, fish sauce, and black pepper. Marinate covered for 30 minutes to 2 hours in the fridge.  

Cook pork + assemble:

• Step  1 Heat Dutch oven on medium-low. Add sugar and watch it very carefully as it melts and caramelizes. (It will be slow at first, then quickly jump to the caramel stage, so don’t take your eyes off it!) When it reaches a dark golden brown color, immediately add oil and stir to stop the cooking.
• Step  2 Turn the heat up to medium-high, add the pork pieces, and stir well for 3 minutes until the pork is browned on all sides.
• Step  3 Add coconut water, fish sauce, onion halves, chili peppers, and remainder of marinade. Add more coconut water if liquid doesn't cover the pork. Once liquid is boiling, lower the temperature to a low-medium heat; it should be at a vigorous simmer for the next 2 hours. Keep uncovered so the liquid can reduce. Throughout cooking, check on it, skim any foam or impurities from the surface, and stir every 20 minutes.
• Step  4 While the pork is cooking, place soft-boiled eggs in a large bowl or container. Remove about a cup of the liquid from the sauce and add to the peeled eggs to allow the color to permeate. This can be done at room temperature. If you are working with hard boiled eggs instead, they do not need a separate marination; they can just be peeled and thrown into the pot during the last 30 minutes of cooking. 
• Step  5 At the end of 2 hours, the liquid should have reduced to half of the original amount. Remove the onion halves and chili pepper. Test to see if the pork is tender (it should still hold its shape, but be easily broken with chopsticks) and taste the sauce. Add sugar or fish sauce if it seems under-seasoned. It’s ok if the sauce is saltier or sweeter than you’d normally cook because it will be balanced out by the plain white rice. Turn off the heat and add the soft boiled eggs, stirring and keeping them in the pot until they’ve warmed back up. 
• Step  6 Vietnamese food is traditionally served family style. If you’d like to serve it as individual  bowls, start with a rice base and top with the pork pieces. Slice the eggs in half, add spoonfuls of the sauce and crack black pepper over everything. Finally, add pickled mustard greens on the side of the bowl to cut the richness of the dish.

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