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Vietnamese Caramel Pork (Thit Kho Tau)
Pork belly braised in coconut water and caramel with hard-boiled eggs — a Vietnamese comfort classic, especially at Tet.
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20 minPrep🔥
1 hr 30 minCook🍽️
5Serves📊
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Ingredients
- 800g pork belly, cubed
- 4 tbsp sugar
- 3 tbsp water
- 4 garlic cloves
- 1 shallot
- 3 tbsp fish sauce
- 1 can coconut water
- 5 hard-boiled eggs, peeled
- Black pepper
- Spring onion
Instructions
- Caramelise sugar with water to amber.
- Add pork; toss to coat.
- Stir in garlic, shallot and fish sauce.
- Pour in coconut water; simmer covered 60 minutes.
- Add boiled eggs; cook 20 more minutes uncovered.
- Season with pepper; top with spring onion.
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Tara’s tips
- Coconut water (not milk) gives the signature sweet broth.
- Eggs absorb the sauce beautifully.
Serving suggestions
- Serve with rice and pickled mustard greens.
Storage & reheating
Keeps 4 days; flavour improves.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What is Tet?
Vietnamese New Year — this dish is often made in big batches for the holiday.
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