Caramelized Pork Belly and Rice Bowl (Thit Kho Tau)

Tender, melt-in-your-mouth pork belly braised in a rich and savory caramel sauce, served over fluffy rice with tangy pickled mustard greens. A classic Vietnamese comfort food dish.

Prep Time

20 minutes

Total Time

3 hours 20 minutes

Calories

1150 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.96/serving

Season:

☀️ Summer

Meal Type:

Lunch

Cuisine:

British

Main Ingredient:

Pork•Rice

Cooking Style:

Slow Cooker

Mood:

Comfort Food

Ingredients

Servings

2lbsPork Belly(Skin on or off, cut into 1.5-2 inch cubes)

£8.00

0.5cupGranulated Sugar

£0.20

0.3cupFish Sauce(High-quality fish sauce is crucial for flavor)

£0.40

2tbspSoy Sauce(Regular or light soy sauce)

£0.10

1tbspDark Soy Sauce(For color, optional but recommended)

£0.15

4clovesGarlic(Minced)

£0.30

1Shallot(Finely chopped)

£0.25

1tspBlack Peppercorns(Cracked)

£0.10

4cupsCoconut Water(Can substitute with water or chicken broth)

£2.00

4Hard-boiled Eggs(Optional, peeled)

£1.20

1cupPickled Mustard Greens (Dua Cai)(Chopped, available at Asian markets)

£1.50

4cupsCooked Rice(Jasmine rice recommended)

£1.60

1tbspVegetable Oil

£0.05

Total Cost

£15.85

£3.96 per serving

Instructions

1.
Prepare the pork belly: Rinse the pork belly and pat dry with paper towels.
2.
Make the caramel: In the Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the sugar and cook, stirring occasionally, until it melts and turns into a deep amber caramel color (about 5-7 minutes). Be careful not to burn it!
3.
Add Aromatics and Pork: Carefully add the minced garlic and chopped shallot to the caramel. Cook for about 1 minute, until fragrant. Add the pork belly cubes and sear on all sides until lightly browned.
4.
Add Braising Liquid: Pour in the fish sauce, soy sauce, dark soy sauce (if using), cracked black peppercorns, and coconut water. Bring to a simmer.
5.
Simmer and Braise: Reduce the heat to low, cover the pot, and simmer gently for at least 2.5-3 hours, or until the pork belly is incredibly tender and can be easily pierced with a fork. Stir occasionally to prevent sticking.
6.
Add Eggs: If using, add the hard-boiled eggs to the pot during the last 30 minutes of cooking. This will allow them to absorb some of the sauce's flavor and color.
7.
Adjust Sauce Consistency: Once the pork is tender, remove the lid and simmer for another 10-15 minutes, or until the sauce has thickened to your desired consistency. You can remove some of the braising liquid with a ladle and cook it down separately for a more intense sauce, then add back to the pot.
8.
Serve: Serve the caramelized pork belly and hard-boiled eggs over cooked rice, topped with chopped pickled mustard greens. Spoon plenty of the delicious braising sauce over the rice.

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My Notes

Nutrition Information

Nutrition per serving (500g)

1150 kcal / 4812 kJ

Carbs

55g

21% of RDA

Fat

75g

107% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

35 g

39% of RDA

Sodium

1700 mg

74% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For extra depth of flavor, you can marinate the pork belly in the fish sauce, soy sauce, garlic, shallots, and peppercorns for at least 30 minutes (or up to overnight) before searing.

If you don't have coconut water, you can use water or chicken broth. Coconut water adds a subtle sweetness and complexity.

Don't rush the caramelization process! A deep amber color is key for the rich flavor.

Adjust the amount of sugar and fish sauce to your liking. Taste and adjust the seasoning as needed towards the end of the cooking process.

The pork belly can be made a day ahead and reheated. The flavors will actually deepen overnight.

For a cleaner presentation, you can trim excess fat from the pork belly before cooking. However, the fat contributes significantly to the flavor and tenderness.

Cooking Equipment

Large Dutch Oven or Heavy-Bottomed Pot

Stove

Rice Cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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