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Vietnamese Caramel Pork Recipe

Vietnamese Caramel Pork Recipe (Thịt Kho Tộ)

Experience the bold and rich flavors of Vietnamese cuisine with today's Vietnamese caramel pork recipe. This mouth-watering dish will leave you craving more after the first try!
5 from 2 votes
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Course: Main Course
Cuisine: Vietnamese
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4 servings
Calories: 434kcal

Ingredients

  • 1.1 pounds (500 grams) pork
  • 1 coconut
  • 0.7 ounces (20 grams) minced garlic
  • 0.7 ounces (20 grams) minced shallots
  • 0.7 ounces (20 grams) julienned ginger
  • 1 chili pepper
  • 3.5 tablespoons (50 milliliters) fish sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 teaspoons ground pepper
  • 3 teaspoons soy sauce
  • 3 teaspoons oyster sauce
  • 5 teaspoons Vietnamese caramel sauce (Nuoc Mau)

Instructions 

  • Pierce the coconut eye using a knife or scissors (located on top of the fruit) and drain out the coconut water.
    Pierce The Coconut Eye
  • Cut the pork into smaller pieces.
    Pork Into Smaller Pieces
  • Season the pork with salt, caramel sauce, oyster sauce, soy sauce, brown sugar, and ground pepper.
  • Mix well and marinate them for at least 30 minutes.
    Season The Pork With Salt
  • Add some olive oil to a heated pan.
  • Add the minced garlic and shallots, then fry them until fragrant.
  • Add the ginger and chili pepper. Stir for 1 to 2 minutes or until they become aromatic.
    Add The Ginger And Chili Pepper
  • Stir in the pork pieces and cook them briefly.
    Pork Pieces And Cook
  • Pour in the coconut water and season with fish sauce.
  • Simmer the pork over low heat for 1 hour and 30 minutes or until the sauce thickens.
    Simmer The Pork Over
  • Cover the pan during cooking.
    Cover The Pan
  • Sprinkle some scallions and ground pepper as a finishing touch for the dish. Enjoy!
    Meat Has Become Tender

Video

Notes

  • The total cooking time is based on 4 servings.
  • If possible, you should let the meat marinate for about 2 to 4 hours in a refrigerator. This way, they can absorb the spices better.
  • Feel free to adjust the spices used for the marinade to your liking.
  • Don't cook the dish until the sauce dries out, as you might burn your Thit Kho To.
  • Thit Kho To goes exceptionally well with hot rice. Moreover, the sauce makes for an incredible dipping sauce for boiled gourd, okra, broccoli, carrots, etc.
  • Another great way to enjoy Thit Kho To is to pair it with Banh Mi (Vietnamese baguette).

Nutrition

Calories: 434kcal | Carbohydrates: 17g | Protein: 24g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 2083mg | Potassium: 601mg | Fiber: 2g | Sugar: 9g | Vitamin A: 132IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg