Vietnamese Pork Belly Recipe Braised

Thit kho is an iconic vietnamese side dish that makes the most out of pantry ingredients.

Vietnamese pork belly recipe braised. Put the spring onions stock sugar salt and pepper into a large casserole and bring to a simmer. Fill up the pot until the water just covers the pork. Pour in the soy sauce fish sauce and the coconut water.

Braised pork belly 红烧肉 hong shao rou red cooked pork is a well known pork dishes prepared with a combination of ginger garlic and soy sauce and a myriad of aromatic spices over an extended period. Add the browned pork belly and simmer slowly uncovered for 1 hour stirring occasionally. Turn down the heat cover and simmer for about 30 40 minutes.

Stir in the fish sauce and cook for another 5 minutes then serve. In addition you can also serve it with a baguette and cooked vermicelli rice noodles. Bring 2 3 quarts of water boiling on high or enough to fully submerge the pork when the water s boiling add the pork for 1 2 minutes just to clean it.

Heat a large heavy bottomed pot over high heat until the pot is screaming hot about 3 minutes. Drain then rinse the pork under running water until the water is clear. Place the eggs in the stew for an additional 5 minutes.

Thick cut pork belly is braised with eggs in coconut water until fall apart tender. Combine the pork garlic shallots spring onion fish sauce soy sauces pepper sugar and star anise in a bowl stirring to coat the pork. On medium heat saute the pork belly with the shallots 5 spice powder garlic and palm sugar and allow the sugar to caramelize slightly.

Add pork belly and stir into the shallots and garlic. The mixture should become quite dry but do watch that it doesn t burn. Add the coconut soda soy sauce fish sauce and salt to the pot.