Thit kho (Caramelized Pork Belly)

Meat continues to be a staple in many diets around the world, providing a wealth of essential nutrients that support vital metabolic functions, energy levels, and overall health. As a result, it remains one of the most popular food categories globally.

There are numerous types of meat available, and in Vietnamese cuisine, one popular dish is “thịt kho” (simmered meat). There are various choices for this dish, including pork, beef, chicken, and duck. Each can be used to create a variety of delicious meals, such as “thịt kho tàu” (meat simmered in a clay pot), “thịt kho dừa” (meat simmered with coconut), “thịt bò kho hạt dưa” (beef stewed with watermelon seeds), “giò lợn kho dừa” (pork pie braised with coconut), and “gà kho chao” (chicken braised with fermented tofu). While there is a diverse range of dishes related to ‘thịt kho,’ the cooking methods tend to be quite similar. In this article, we will focus on the preparation of “thịt kho tàu.”
Photo: sieungon.com

To make “thịt kho tàu,” gather the following ingredients: sugar, pepper, red chili, one coconut, salt, garlic, onion, “kẹo đắng” (a type of caramel) and lean pork. Start by washing the pork carefully and cutting it into small square pieces. Marinate the pork with pepper, sugar, and salt for about two hours. Meanwhile, bring a pot of coconut juice to a boil. Once boiling, add the marinated pork to the coconut juice, maintaining a low heat. Ensure that the coconut juice doesn’t dry out; if it does, add a little water to the pot. As the meat changes color, incorporate “kẹo đắng” into the mixture and simmer until the sauce thickens and coats the meat.

“Thịt kho tàu” is absolutely delightful and pairs well with various side dishes, although it is particularly enjoyable with steamed rice.
Photo: webnauan.vn

Overall, preparing a “kho” dish is straightforward, yet it demands patience. This cooking technique does not require additional oil, which often results in lower fat content compared to other methods, such as sautéing or frying. In contrast to boiling, where nutrients can leach into the water, the slow simmering process preserves the flavors and essential nutrients of the food. Consequently, these dishes are not only delicious but also beneficial for health.