Recipe: Vietnamese caramelised pork belly (thit kho)

After a fascinating tour of Cabramatta with Sydney chef Luke Nguyen, we stumbled upon an outdoor kichen set-up in the local mall. Only then were we told that we would be shopping and cooking dishes to share with everyone for lunch.

I was instantly drawn to the caramelised pork belly, a favourite dish of mine, and one I was keen to learn how to recreate at home.

Cooking in public on portable gas burners was much less of a challenge than it would first appear. Given the time restriction, we only had time to marinate the meat for about ten minutes, but the resultant dish still tasted incredible, the pork both sweet and salty with a melting softness. It's best to allow the meat to marinate for the hour suggested though, to maximise all the flavour the marinade imparts. The sticky sauce is best mopped up with grains of fluffy white rice. Bliss.

The only problem with cooking this dish and making sure you cook enough. It really is that good.


Caramelised pork belly braised in young coconut juice

Caramelised pork belly
braised in young coconut juice (thit kho)
from Luke Nguyen's Cabramatta Tour

300g pork belly, sliced thinly
1 whole green young coconut
2 tablespoons finely diced red Asian shallot
2 tablespoons finely diced garlic
1/2 teaspoon black pepper
2 tablespoons sugar
3 tablespoons fish sauce
1 teaspoon thick caramel sauce (Elephant brand)
1 tablespoon oyster sauce
1/2 teaspoon salt
2 tablespoons vegetable oil
1 fresh chilli, sliced

In a bowl, combine salt, sugar, fish sauce, oyster sauce, caramel sauce and half of the red shallots and half of the diced garlic. Mix well until sugar dissolves. Coat the pork belly with the sauce and marinate for one hour. When marinated, drain the pork reserving the marinade sauce.

In a hot saucepan or clay pot, add oil, then fry the remaining red shallots and garlic until fragrant. Add the pork belly and brown both sides, for about 1 minute per side. Now add the reserved marinade and stir well.

Add 1 cup of young coconut juice and bring to the boil, then reduce to low and simmer for 10 minutes or until the liquid has reduced to half.

Turn off heat, then add black pepper and stir.

Transfer to a serving bowl and garnish with sliced chilli.


Related GrabYourFork posts:
SIFF 2009 - Luke Nguyen's Cabramatta Food Tour

SIFF 2009 - Nose-to-tail barbecue with Fergus Henderson
SIFF 2009 - Sugar Hit at Azuma Kushiyaki
SIFF 2009 - World Chef Showcase