Mrs. Hue’s Caramelized Pork in Clay Pot (Thit Kho To) Print E-mail

Mrs. Hue was our housekeeper in Hanoi. She didn't like to cook so didn't do it very often, but I think she was amused by how much I loved fatty pork and amazed at the quantity I couldcarmelized pork belly - thit kho to consume, so she would indulge me from time to time with her wonderful carmelized pork.  The classic version (and the only one in my eyes) of Thit Kho To uses cubed pork belly but for a healthier version you may substitute with leaner pork shoulder. It is a rich and deeply savory dish (especially with the pork belly), in spite of the caramel sauce used to stew the pork. The coconut pieces are also now seen only rarely in preparations of this dish, but adding them lends a subtle complexity and the crisp coconut adds a great texture contrast. Traditionally this dish is prepared in a clay pot over a charcoal fire, but these days it is usually prepared stove top and served in a clay pot for presentation.

Ingredients

thit kho to - ingredients

 350g
pork (cubed if using pork belly; sliced if using pork shoulder)
1Tbsp
spring onion, sliced (the white and light green portion); extra for garnish
1Tbsp
ginger, smashed then minced
1tsp
hot chili, sliced
2Tbsp
fish sauce
1tsp
pepper
3Tbsp
sugar
½ cup
water
Fresh coconut, cut into strips (optional)
 Cooking oil

Preparation
pork belly marinating Marinate pork with fish sauce, ginger, scallions, chilis and pepper. Leave for one hour.

Caramel syrup: heat the sugar in a pan over high heat; stir until it melts and then turns golden brown. Immediately pour water to the syrup. Add pork (and coconut if using).

Reduce heat to low and simmer, turning meat occasionally until the sauce is reduced and thickened and the meat is cooked through. pork belly partially stewedThis will take a lot longer for the pork belly than for sliced pork and will also depend on how large the meat is cubed (it could be 45 minutes - one hour for pork belly). You’ll know it’s done with the pork becomes a dark reddish caramelized color and the fat is somewhat transparent. If the pan starts drying before the meat is done, add another ¼ cup of water.

You may garnish this with chopped spring onions before serving.