Vietnamese Braised Pork Belly (Thit Kho Tau)
When traveling to Vietnam, you won't find this delicious pork belly dish in many Vietnamese restaurants. However, every Vietnamese family makes this dish at home. Cooking this dish is a part of the Lunar New Year celebration.
🍳 Cook: 35 min
Nutrition
per per serving428
Calories
51g
Protein
26.9g
Carbs
13.3g
Fat
Ingredients
| 0.75 lb | 340 g | lean pork belly, cut into 1-inch squares |
| 3 | large eggs (semi-soft boiled and peeled) | |
| 1 clove | garlic, minced | |
| 0.5 | shallot, diced | |
| 0.5 tbsp | 7.5 ml | fish sauce |
| 1 cup | 240 ml | coconut water |
| 2 tbsp | 30 ml | granulated sugar |
| 0.25 tsp | 1.3 ml | ground black pepper |
| — | kosher salt to taste | |
| 0.5 tsp | 2.5 ml | soy sauce |
| — | Thai chili pepper for garnish |
Instructions
Cook time: 35 minutes. Servings: 2.
- In a bowl, add the pork belly pieces, black pepper, salt, soy sauce, shallot, garlic, and fish sauce. Mix and coat the meat well and set aside.
- To make the sauce: add the sugar into the Instant Pot and press Sauté.
- Melt the sugar and let it caramelize, about 5 minutes.
- Once the sauce takes a coffee color, add the marinated meat and sauté for 5 minutes. Stir and coat well. Add the coconut water and stir. Turn off the sauté mode.
- Press Manual and cook on high pressure for 35 minutes.
- Once cooked, do a natural release for 15 minutes.
- Open the lid and add the eggs.
- Cover and press Keep Warm.
- Wait about 15 minutes so the eggs can absorb the flavor of the dish.
- Skim the fat from the sauce.
- Serve the dish with steamed vegetables and/or rice.
- Garnish with Thai chilis.
Nutritional Facts Per Serving: Calories: 428; Fat: 13.3g; Carb: 26.9g; Protein: 51g.