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.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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