From The Ravenous Couple
Thit kho (Vietnamese Caramelized Braised Pork Belly and Eggs) was a staple in our household growing up and just like our ca kho to (catfish in clay pot) and ga kho (caramelized chicken) , each household has their own family recipe. Caramelization is a common component in each of these dishes and as you can see from the ca kho to (catfish in clay pot) and ga kho (caramelized chicken) posts, there’s many ways to accomplish that. Another way to get a beautiful caramelization on these beautiful pork belly and eggs is to braise it in sweet coconut juice–the natural sugars eventually reduce and like magic, steeps a golden brown and delicious color to the pork and eggs.
thit kho
There’s a lot of flexibility to this recipe. We like to use juice from young coconuts, but for a quick substitute, use canned coconut juice or coconut soda (coco-rico brand). You can even use all water and caramel sauce or combination of half water/coconut juice/soda. Either way, they all require at several hours of braising and reduction of the liquid for a soft, melting in your mouth braised thit kho and a sweet and savory sauce.
CLICK HERE FOR THE RECIPE!!!!!
