Thịt kho tộ (Vietnamese caramel pork) recipe is a prime example of how incredibly tasty Vietnamese home-cooked dishes can be. The dish is a dream come true for fans of succulent and tender pork, with a mouth-watering caramelized sauce to add to its irresistible charm.
If you’re in search of a homely dish that captures all the beauty of Vietnamese cuisine, thịt kho tộ is one of the top choices. In today’s post, let’s learn how to whip up this tasty recipe and enjoy a cozy meal with your loved ones!
More On “Kho” – A Classic Vietnamese Cooking Method
Fans of Vietnamese cuisine are undoubtedly no strangers to its plethora of delicious “Kho” recipes. Many dishes made using this unique cooking technique, such as Cá Kho Tộ (caramelized fish) and Thịt Kho Tàu (braised pork with eggs), have taken the food world by storm.
For newcomers, Kho is a traditional cooking method that involves simmering a kind of protein in a spice-infused, caramelized sauce. After about an hour or two, you’ll be rewarded with an incredibly aromatic and flavorsome stew-like dish.
Besides thịt kho tộ, you should consider giving gà kho (caramelized chicken) a try if you’re a fan of poultry. In addition, mắm kho quẹt (caramelized fish sauce) is also my go-to. Regardless of what kind of protein you put in, your dish will come out delicious!
Kitchen Tools To Make Delicious Thịt Kho Tộ
No matter what recipe you’re cooking, preparing the right kitchen tools is a vital step. Double-check to make sure that you’ve had the following tools ready.
Thịt Kho Tộ Ingredients – More Than Just Pork
With all the necessary tools on hand, the next step is to buy the ingredients. Note down the following ones.
Thịt Kho Tộ Made Easy: Step-by-Step Guide
It’s finally time to make this delectable Vietnamese recipe. Here are the detailed instructions that you’ve been waiting for!
Step 1: Prepare The Ingredients
Pierce the coconut eye using a knife or scissors (located on top of the fruit) and drain out about 12 ounces of coconut water.
Cut the pork into smaller pieces.
Step 2: Marinate The Pork
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.
Step 3: Cook The Pork
Add some olive oil to a heated pan. Add the minced garlic and shallots, then fry them until fragrant.
Next, add the ginger and chili pepper. Stir for 1 to 2 minutes or until they become aromatic.
Stir in the pork pieces and cook them briefly.
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.
Cover the pan during cooking, which helps soften the pork pieces faster and prevents them from soaking up the sauce too quickly.
Step 4: Present The Dish
Once the meat has become tender and the sauce has thickened up nicely, your thịt kho tộ is ready. Sprinkle some scallions and ground pepper as a finishing touch for the dish. Enjoy!
Tips And Tricks
If this is the first time you’ve made thịt kho tộ, you might run into some problems with the cooking process. If so, the tips and tricks in this section will be extremely handy.
Thịt Kho Tộ – The Art of Vietnamese Braising
Vietnamese caramel pork is a perfect combination of sweetness, saltiness, and umami that will leave an unforgettable impression on your taste buds after the first bite. By following the detailed recipe in today’s post, you can enjoy this mouth-watering dish anytime, anywhere.
Did you have a great time making thịt kho tộ? If there’s anything you want me to improve on or simply want to leave an encouraging message, please leave a comment below. Also, don’t forget to give the recipe a good rating and share it with other people.
Thịt Kho Tộ Recipe (Vietnamese Caramel Pork)
Equipment
- Pan
- Marinade container
- Knife
- Chopping Board
- Wooden Spoon
- Food Prep Gloves
Ingredients
- 1.1 pounds pork
- 1 coconut
- 0.7 ounces minced garlic
- 0.7 ounces minced shallots
- 0.7 ounces julienned ginger
- 1 chili pepper
- 3.5 tablespoons 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 (Nước Màu)
Instructions
- Pierce the coconut eye using a knife or scissors (located on top of the fruit) and drain out the coconut water.
- Cut the 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.
- 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.
- Stir in the pork pieces and cook them briefly.
- 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.
- Cover the pan during cooking.
- Sprinkle some scallions and ground pepper as a finishing touch for the dish. Enjoy!
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 thịt kho tộ.
- thịt kho tộ 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 thịt kho tộ is to pair it with bánh mì (Vietnamese baguette).
Nutrition
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.