Thit Kho Tieu Recipe

I recently gave this pork belly recipe a shot and I’m still blown away by how the coconut water, fish sauce, and sweet garlic-soy combo came together even though I kinda messed up the caramelization a few times, making it one messy yet super tasty adventure in my kitchen.

I love Thit Kho Tieu since its a hearty dish thats full of flavor. My recipe uses pork belly braised slowly in coconut water with garlic, shallots and fish sauce.

I think the palm sugar with black pepper and water adds a perfect balance making the dish rich and satisfying.

Ingredients

• Pork Belly: Packed with protein and fats, this meat gives the dish its hearty taste and moist texture.

  It might not be lean but it brings big flavor.

• Coconut Water: It adds a natural sweetness and a hint of electrolytes.

  Plus, it helps keep the pork tender and juicy throughout the cooking process.

• Garlic and Shallots: These aromatic ingredients provide bold flavor and essential antioxidants.

  They don’t really offer loads of fiber but they sure boost the overall taste.

• Fish Sauce: It is super savory and gives the dish that unforgettable umami punch.

Ingredient Quantities

• 1 kg pork belly (skin removed and cut into roughly 1.5 inch cubes)
• 1 cup coconut water
• 4 cloves garlic, minced
• 4 shallots, peeled and thinly sliced
• 3 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1-2 tbsp freshly ground black pepper
• 1/2 cup water (you can adjust as needed)

How to Make this

1. First, make sure your pork belly is cut into roughly
1.5 inch cubes and set aside.

2. In a large pot, heat a little oil over medium heat. Once hot, add the minced garlic and sliced shallots and cook ’em until they get slightly golden.

3. Sprinkle in the palm sugar (or brown sugar) and let it melt and bubble a bit to form a light caramel; stir often so it doesnt burn.

4. Add in the pork belly pieces and toss them in the caramel so they all get coated with that sweet, rich flavor.

5. Pour in 1 cup of coconut water and 1/2 cup water, making sure the pork is mostly covered.

6. Stir in the fish sauce and then add 1-2 tablespoons of freshly ground black pepper, depending on how spicy you like it.

7. Bring the mixture to a gentle simmer over medium-low heat and cover the pot loosely so some steam can escape.

8. Let it all cook for about 45 minutes to an hour, stirring occasionally to keep everything from sticking.

9. When the pork is tender and the sauce has thickened a bit, give it a taste and adjust the seasoning if needed.

10. Turn off the heat, then let the dish sit for a few minutes before serving so that all the flavors blend together nicely. Enjoy your Thit Kho Tieu!

Equipment Needed

1. Chef’s knife – For cutting the pork belly, garlic, and shallots
2. Cutting board – To prep and chop all your ingredients
3. Measuring cups – For the coconut water and water measurements
4. Measuring spoons – For the fish sauce, palm/brown sugar, and black pepper
5. Large pot – To cook the caramelized shallots, garlic, and pork belly
6. Wooden spoon or spatula – For stirring the ingredients during cooking
7. Stove – To heat the pot and maintain the simmering process

FAQ

• Q: How do I adjust the sweetness if I dont have palm sugar?
  A: You can substitute brown sugar if you dont have palm sugar, just keep the amount similar and taste as you go.
• Q: Can I use a different cut of pork than belly?
  A: Sure thing. Pork shoulder works, but pork belly is firmer and really gives you that rich flavor.
• Q: Do I need to add more water when cooking?
  A: It depends on how much sauce you want. Start with 1/2 cup water and add a bit more if it gets too thick.
• Q: What type of heat do I use for braising?
  A: Keep the heat low so the pork cooks slowly. This helps the meat get tender and absorb all the flavors.
• Q: Can I make this dish ahead of time?
  A: Yep, its even better the next day. Just reheat gently on the stove to keep all the flavors intact.

Thit Kho Tieu Recipe Substitutions and Variations

• Instead of 1 cup coconut water, you can try using 1 cup coconut milk mixed with a little water for a richer flavor.
• If you dont have fish sauce, a good substitute is soy sauce with a pinch of anchovy paste to get that salty umami kick.
• You can swap the 2 tbsp palm sugar or brown sugar for honey or regular white sugar if you dont have those on hand.
• Instead of the 1/2 cup water, try using chicken broth or veggie broth to add more depth to the dish.

Pro Tips

Here are a few pro tips to up your Thit Kho Tieu game:

1. When you’re frying the garlic and shallots, watch them closely so they dont burn. A little golden brown goes a long way in building flavor.

2. Let the sugar really melt into a caramel before you add the pork. This step is key to locking in that sweet, deep taste.

3. Keep your heat low during the simmer. A slow cook makes sure the pork becomes super tender and blends well with all the flavors.

4. Once done, let the dish sit for a few minutes. This short resting time helps everything come together even better.

Alright here is how you can make this dish:

First, get your pork belly cut into roughly 1.5 inch cubes. In a big pot heat some oil over medium heat and add the minced garlic and thinly sliced shallots. Cook them until they start to turn a light golden color. Next, sprinkle in your palm sugar (or brown sugar) and let it melt. Don’t rush it, just let it bubble a bit to create a light caramel, stirring often so it doesnt burn.

Then toss in the pork cubes and stir them around so they are well coated in that sweet caramel. Pour in the coconut water and the half cup of water, just enough so that the pork is mostly covered. Stir in the fish sauce and add 1 or 2 tablespoons of freshly ground black pepper depending on how spicy you want it.

Bring everything to a gentle simmer over medium-low heat. Cover the pot loosely so that some of the steam can escape. Let it cook for about 45 minutes to an hour, giving it an occasional stir to stop anything from sticking. When the pork feels tender and the sauce has thickened a bit, give it a taste and adjust the seasoning if something seems off.

Finally turn off the heat and let your dish rest for a few minutes before serving. Enjoy your Thit Kho Tieu knowing you aced it with these extra pro tips!