Vietnamese caramelized pork belly, or thịt kho tàu, is a popular dish in the Southern part of Vietnam. The pork belly is braised until fork tender and infused with a delightful sweet-savory taste from coconut milk, sugar, fish sauce, and other spices.
If you’re looking for an impressive Asian dish for your everyday meal, thịt kho tàu is a perfect choice. With the help of today’s recipe, you’ll have no trouble recreating this classic Vietnamese comfort food at home!
Thịt Kho Tàu – A Must-Try Vietnamese Delicacy
Thịt kho tàu is a traditional Vietnamese delicacy that’s especially well-loved in the country’s Southern region. The Southerners consider it a must-have during the Tết holiday (Lunar New Year celebration). People also serve it as a convenient dish for daily meals.
The dish usually includes chunks of pork belly (or pork shoulder), boiled eggs, coconut water, fish sauce, sugar, pepper, and other condiments. Some households replace regular eggs with quail eggs or add bamboo shoots to the mix.
As for the meaning of the name, “Tàu” is a word of Mekong Delta origin that describes a “half sweet, half savory” flavor. Another theory is that it used to be a typical dish for sailors. Thus they name it “Tàu”, meaning “a ship” in Vietnamese.
Although people living in the Northern region also enjoy this treat, they’ve made some slight alterations to it. For example, Northerners often omit eggs and coconut water, two essential ingredients in the Southern version.
Right Tools for Mastering Thịt Kho Tàu
Thịt kho tàu is essentially a braised dish, and like most other recipes in this category, it doesn’t require any complicated kitchen tools.
Key Ingredients for Authentic Thịt Kho Tàu
Since this is the recipe for the Southern version of thịt kho tàu, besides the pork belly, you’ll need to prepare coconut water and boiled eggs.
Let’s Start Cooking Thịt Kho Tàu
Here’s the part that you’re waiting for. Let’s waste no more time and start making this delectable dish!
Step 1: Make The Caramel Food Coloring
If you don’t want to use store-bought products, you can easily make caramel food coloring at home. First, heat a saucepan on the stovetop over high heat. Next, add 4 tablespoons of sugar and cook until the sugar turns dark brown.
Add a small amount of water and bring the sugar-water mixture to a boil. Stir the mixture continuously to prevent it from burning and turning bitter. Once the mixture has thickened, turn off the heat.
Step 2: Marinate The Meat
Peel the garlic and shallots, then crush them in the mortar.
Place the pork belly into a bowl, then add 1 tablespoon of garlic, 1 tablespoon of shallots, 2 tablespoons sugar, 1 teaspoon salt, 2 teaspoons of pepper, 1 tablespoon of oyster sauce, and 1 tablespoon of caramel food coloring.
Mix well and marinate the meat for at least 30 minutes.
Step 3: Cook The Meat
Put the marinated pork into a pot and boil it gently. Next, add 5 tablespoons of fish sauce and 2 tablespoons of caramel food coloring.
Pour in 13.5 fluid ounces (about 400 milliliters) of coconut water. You should submerge the meat in the water in order to cook it evenly. Set the heat to low and simmer for 1 hour until the pork has absorbed all the spices and turned to a golden brown color. The broth should also have a nice color.
At this point, you can add fresh chili pepper to the pot if you prefer spicy food.
Note
Do not cover the pot while cooking to ensure a clear broth.
Once the coconut water thickens, pour in 11.8 fluid ounces (350 milliliters) of water. The water should be enough to cover the surface of the meat slightly. Continue cooking at low heat for about 45 minutes. You should set the heat lower than before so as not to dry out the broth and keep the meat tender.
After 45 minutes, add the eggs and simmer for another 10 minutes. Remember to submerge the eggs fully in the broth to infuse them with all the flavors. Flip the eggs after the 5-minute mark.
Additional Notes You Should Know
For the most authentic pot of thịt kho tàu, don’t miss out on these extra notes.
Ideal Side Dishes And Storage of Thịt Kho Tàu
This dish is best enjoyed with a bowl of hot white rice or bread. It’s also a good idea to prepare some pickles or fresh vegetables on the side in case you find the braised pork a bit too fatty.
On the Tết holiday, the locals love pairing thịt kho tàu with pickled bean sprouts and Bánh Chưng, a traditional treat made from sticky rice. Vietnamese people tend to make a large pot of this dish and enjoy it for days.
To store this treat, you’ll first need to wait for it to cool completely. After that, put the braised pork in a sealable container and refrigerate for up to 3 days. Before serving, simply cook the leftovers on a stove for a few minutes or pop them in a microwave.
Thịt Kho Tàu For The Win!
Tender, aromatic, and flavorful, thịt kho tàu is the ultimate dish for any occasion among many types of typical Vietnamese delicacies. The Vietnamese believe the more time you re-cook the pork, the tastier it becomes, and I agree with them wholeheartedly!
If you haven’t had Vietnamese caramelized pork before, I highly recommend you try it today. After that, please leave a comment to share with me your thoughts on this delicacy. For more delectable recipes like this one, like and share this post with the people around you!
Thịt Kho Tàu Recipe (Vietnamese Caramelized Pork Belly)
Equipment
- Mortar and pestle
- Pot
- Ladle
- Medium-sized wooden spoon
Ingredients
- 2.2 pounds of pork belly
- 7 large duck or chicken eggs, boiled and peeled
- 13.5 fluid ounces of coconut water
- 11.8 fluid ounces of water
- 1 tablespoon garlic
- 1 tablespoon shallots
- 1 chili pepper
- 2 teaspoons pepper
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 tablespoon oyster sauce
- 5 tablespoons fish sauce
- 3 tablespoons caramel coloring, store-bought or homemade
For the homemade caramel coloring
- 4 tablespoons of sugar
Instructions
- Peel the garlic and shallots, then crush them in the mortar.
- Mix the pork belly with garlic, shallots, sugar, salt, pepper, oyster sauce, and caramel food coloring. Marinate for at least 30 minutes. A detailed guide for making the caramel food coloring: Heat a saucepan on the stovetop over high heat. Add 4 tablespoons of sugar and cook until the sugar turns dark brown. Add a small amount of water and bring it to a boil. Once the mixture has thickened, turn off the heat.
- Put the marinated pork into a pot, and boil it gently. Add fish sauce, caramel coloring, and enough coconut water to cover the meat. Simmer uncovered for 1 hour. Add chili pepper (optional). Once reduced, add water.
- Reduce heat to low, simmer for 45 minutes. Add eggs, simmer 10 minutes, flipping halfway.
Video
Notes
- The estimated cooking time is for making 8 servings.
- If you plan to cook in large quantities and store the dish for many days, don’t crush the onions and garlic and only use a tiny amount.
- While making the caramel food coloring, be careful not to heat the sugar for too long.
- Ideally, you should marinate the pork belly in the fridge overnight.
- Too much coconut water can cause the dish to be too sweet.
- You shouldn’t add both coconut water and water at once.
- Always add the boiled eggs towards the end of cooking.
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.