Heavenly Vietnamese Caramelized Garlic Pork Belly (Thịt Kho Tàu)
Details
Sticky, savory, and undeniably garlicky – this Vietnamese classic will have you begging for more!
Ingredients
Instructions
Prepare the Pork Belly
Cut the pork belly into 1-inch (2.5 cm) thick pieces. In a medium bowl, marinate the pork belly with 1 tablespoon of fish sauce, 1 tablespoon of sugar, and half of the minced garlic for at least 15 minutes, or ideally 30 minutes.
Sear the Pork
Heat 1 tablespoon of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the marinated pork belly pieces in a single layer. Sear the pork on all sides until nicely browned and some of the fat has rendered, about 5-7 minutes. Remove excess rendered fat if desired, leaving a little for flavor.
Caramelize and Simmer
Reduce the heat to medium. Add the remaining minced garlic and sliced red chilies (if using) to the pot and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic. Pour in the remaining fish sauce and sugar. Stir well until the sugar dissolves and slightly caramelizes around the pork, creating a beautiful golden hue.
Braise the Pork
Add 1 cup of water or coconut water to the pot, ensuring the pork is mostly submerged. Bring to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the pork is tender and the sauce has thickened and reduced to a luscious, glossy glaze. Stir occasionally to prevent sticking and ensure even cooking.
Adjust Seasoning and Serve
Taste the sauce and adjust with more fish sauce or sugar if needed. The sauce should be savory, sweet, and slightly spicy. Serve the caramelized garlic pork belly hot with steamed jasmine rice and a side of fresh or lightly blanched vegetables like cucumber or blanched greens. Garnish with a sprinkle of freshly ground black pepper.
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