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Vietnamese Caramel Pork (Thit Kho)

Vietnamese Caramel Pork (Thit Kho) reads umami 9.3, richness 7.7 and salinity 6.2 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 2 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 9.3 · Richness 7.7 · Salinity 6.2 · Funk & Ferment 5.9 · Sweetness 5.1 · Marine & Briny 4.7 · Allium 4.0 · Nutty 3.2 · Heat 3.1 · Herbaceous 2.4 · Smoke 1.8 · Sourness 1.4 · Warm Spice 1.3 · Earthy 1.2 · Fruity 1.1 · Bitterness 0.8

What's in it (12)

Time & effort: about 2 hr 7 min · effort: involved

Nutrition (per 100 g, engine-estimated): 306.8 kcal, 6.9 g protein, 25.4 g fat, 13 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Place eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from the heat, cover, and let stand 11 minutes for a firm, barely soft-set yolk. Drain, cool under cold running water, and peel; set the whole eggs aside.
  2. Cut the pork belly into 1 1/2-inch cubes. Bring a separate pot of water to a boil, add the pork, and blanch 3 minutes to purge surface scum. Drain, rinse under warm water, and pat dry.
  3. In a heavy Dutch oven or deep, wide skillet, combine the sugar and water over medium heat. Do not stir; swirl the pan occasionally as the sugar melts and darkens, until it reaches a deep amber the color of strong tea, 6-8 minutes — watch closely in the last minute, as it can jump from perfect to burnt in seconds.
  4. Immediately add the pork belly to the caramel (it will sputter and steam) and toss to coat. Cook, stirring, until the pork picks up color on the edges, 2-3 minutes.
  5. Add the garlic and shallots and cook, stirring, until fragrant, about 1 minute, then stir in the fish sauce.
  6. Pour in the coconut water and add the salt and pepper. Bring to a boil, then reduce the heat to low, cover the pot most of the way, and simmer until the pork is fork-tender, about 75 minutes, stirring occasionally.
  7. Nestle the peeled eggs into the pot and spoon sauce over them. Simmer uncovered until the sauce reduces to a glossy, dark glaze that coats the back of a spoon and the eggs turn deep mahogany, 20-25 minutes.
  8. Halve the chile lengthwise and stir it in for the final 5 minutes. Taste the sauce and adjust with a splash more fish sauce or a pinch of salt if it needs more depth.
  9. Spoon the pork, eggs (halved or whole), and glaze over bowls of steamed rice; scatter with scallions and serve.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.