Thịt Kho Tàu, or braised pork belly, is a quintessential dish of Vietnamese cuisine, especially prominent during the Tet holiday. Its rich, savory aroma and melt-in-your-mouth tenderness make it a beloved centerpiece on festive tables across the country. This traditional recipe, passed down through generations, involves slow-braising pork belly in a complex blend of spices and aromatics, resulting in a deeply flavorful and incredibly satisfying culinary experience. The deep brown, glistening pork, imbued with the fragrant notes of five-spice, fish sauce, and rock sugar, is a testament to the patience and artistry involved in its creation.
This recipe elevates the classic Thịt Kho Tàu to a premium level, focusing on achieving the ultimate balance of texture and flavor. We'll guide you through selecting the perfect cut of pork, mastering the braising technique, and achieving that sought-after, beautifully glazed finish. Ready to embark on a culinary journey that will transport you to the heart of Vietnamese Tet? Let's dive into the step-by-step process!
Tools Needed
- Mortar and pestle
- Knife
- Cutting board
- Pot
- Pan
- Cotton rope (or banana/peanut rope)
- Towel
Ingredients
- Pork belly: 1 kg
- Onion: 2
- Shallots: 6 cloves
- Garlic: 20 grams
- Green onion: a few pieces
- Chili peppers: 2
- Salt: 1/2 tablespoon
- Fish sauce: 6 tablespoons
- Caramel water: 6 tablespoons
- Rock sugar: 45 grams (or 2.5 tablespoons granulated sugar)
- Water: 1 liter
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the Pork and Marinade
- Pound onions, shallots, garlic, green onion, and chili peppers finely. Mix with a spoonful of water, squeeze out 3 tablespoons of juice.
- Wash the pork belly with salt and vinegar. Blanch in boiling water for about 2 minutes, flip, and blanch for another 2 minutes. Wash again.
- Cut the pork belly into four 400g square pieces. Tie the pieces with cotton rope to maintain shape.
- Marinate the pork for at least 1 hour (or 2-4 hours for best results) with salt, fish sauce, caramel water, and onion-garlic-chili juice. Turn the meat occasionally.
Step 2. Sear and Braise the Pork
- Pan-fry the pork belly until the skin is puffed up, light yellow, and firm.
- Pan-fry the marinated pork until firm, without adding oil. Add the marinade to the pan.
- Transfer the pork to a pot. Add water, rock sugar (or granulated sugar), fish sauce, and caramel water. The water should cover the meat. Bring to a boil, skim off foam.
- Simmer the pork, uncovered, for 1 hour and 4 minutes, turning every 15 minutes to ensure even cooking and prevent sticking.
Step 3. Simmer and Adjust Seasoning
- Adjust seasoning to taste. The braising liquid should be about 1/3 of the original amount.
Step 4. Serve
- Remove the pork and serve.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Using fresh coconut water reduces the amount of sugar needed.
- Braising large pieces of meat keeps it moist and tender even after reheating.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly is traditional and provides the best texture, you can experiment with pork shoulder or a combination of pork belly and shoulder. Just be aware that the cooking time may need adjustment.
2. How can I make sure my braised pork is soft and tender?
Low and slow is key! Braising at a gentle simmer allows the collagen in the pork to break down, resulting in incredibly tender meat. Ensure the pork is fully submerged in liquid.
3. What can I do if my braised pork is too salty?
Add a little sugar and/or a splash of water to balance the saltiness. You can also simmer it for a bit longer to allow the flavors to meld further.
This Premium Braised Pork recipe delivers a truly unforgettable Tet experience, showcasing the rich flavors and textures of Vietnamese cuisine. The result is a dish that’s not just delicious, but also visually stunning, making it a perfect centerpiece for any celebration. Enjoy the fruits of your labor – Chúc mừng năm mới! (Happy New Year!)