Vietnamese · Dinner
Caramelized Pork Belly Clay Pot
Thit Kho Tau
Mekong Lunar New Year clay-pot braise of pork belly and hard-boiled eggs simmered in coconut water, fish sauce, and palm sugar caramel until the pork turns burnished and the eggs drink up the dark sweet-savoury broth.
$$
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
645Calories
32gProtein
38gFat
52gCarbs
18gSugar
2gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Cut pork belly into 3cm cubes. Mince shallot and garlic. Slice red chillies into rings. Rinse jasmine rice until water runs clear. Hard-boil eggs: place in cold water, bring to boil over high heat 4 minutes, drain, plunge in ice water, peel cleanly.
2
Toast
Melt palm sugar with oil in a clay pot over medium heat 3 minutes until deep amber and fragrant. Add shallot and garlic, stir 1 minute until softened. While aromatics cook, bring rice and 360ml cold water to a boil over high heat until small craters form; reduce to lowest heat, cover.
3
Build
Slide pork cubes into caramel off heat, toss 1 minute until evenly bronzed. Stir in fish sauce, dark soy, black pepper, salt, and chillies until pork glistens. Pour in coconut water to just cover pork.
4
Braise
Bring clay pot to a gentle simmer over low heat. Add peeled eggs, partially cover, and braise 60–65 minutes over low heat until pork is fork-tender and broth turns dark and glossy.
5
Plate
Mound jasmine rice in bowls. Ladle pork belly and eggs alongside with several spoons of dark braising broth. Scatter cilantro leaves over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork belly
- 4 large eggs
- 60g (2.1 oz) shallot
- 6 garlic cloves
- 40g (1.4 oz) palm sugar
- 2 tbsp fish sauce
- 2 tsp dark soy sauce
- 1 tsp ground black pepper
- 2 tsp neutral oil
- 600ml (2 1/2 cup) fresh coconut water
- 2 fresh red bird chilli
- 1 tsp fine sea salt
- 200g (7 oz) jasmine rice
- 360ml (1 1/2 cup) cold water
- 10g (small handful) cilantro