Here is a delicious Vietnamese recipe for caramelized pork belly. I adapted it from a recipe featured in an article in Le Monde, which was published after the newspaper visited Huy Vy Phan. With this recipe, this lover of Vietnamese cuisine proves that he is a skilled cook in his own right!
When is caramelized pork typically served in Vietnam?
Caramelized pork, known in Vietnam as “thịt kho” (or “thịt kho tàu” in its most common version), is one of the most iconic dishes of Vietnamese home cooking.
Contrary to the common perception in the West, it is not a sophisticated restaurant dish. On the contrary, it is a very common recipe in everyday cooking and domestic traditions.
What is the history of caramelized pork?
Caramelized pork has its roots in the culinary techniques of southern Vietnam, where the cuisine relies heavily on the balance between salty, sweet, and umami flavors.
This recipe uses the traditional method of making salted caramel, achieved by melting sugar and then mixing it with fish sauce (nuoc-mâm). This technique allowed for preserving and flavoring the meat while using readily available ingredients.
Where can you find the ingredients for this caramelized pork?
As you’ll see, this recipe uses only common ingredients. Garlic, fresh ginger, soy sauce, and nuoc-mâm sauce are easy to find at grocery stores or supermarkets.
When it comes to sugar, the author prefers brown sugar—that is, unrefined sugar rich in molasses. It has a lower glycemic index than refined sugar and will add extra flavor to your caramel. Brown cane sugar is also called muscovado, which you can find at grocery stores. If unavailable, you can opt for brown sugar.
Which cut of pork should you choose for this recipe?
As for the meat, you can use pork belly or pork loin. The belly is fattier, but it works well for this recipe, where the meat, after being browned, will simmer for a long time (one and a half to two hours).
You therefore need a relatively fatty cut so that it remains tender after this cooking process.
What’s a good side dish for this caramelized pork?
Caramelized pork is traditionally served with plain white rice. In Vietnam, jasmine-scented rice, steamed, is traditionally used. If that’s not available, you can also use basmati rice.
This caramelized pork is also often served with steamed green vegetables to add freshness and lightness.
Another option: Vietnamese pickles, made with carrots and daikon, add a touch of acidity that cuts through the fat and awakens the palate.
Give it a try!
I hope you’ll try your hand at this authentic and delicious caramelized pork belly recipe too. I promise, you won’t regret it 😋
Enjoy, and thank you in advance for your comments 🙏
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