My Vietnamese friend showed me this dish, and my hubby has been hooked since!

Huế, a city in the central region of Vietnam, is not just known for its remarkable history and imperial architecture. It's equally celebrated for its culinary delights, and among those is an irresistible dish called Thịt Kho Tàu, or Vietnamese Caramelized Pork. It is the perfect balance of savory, sweet, and exceptionally comforting. Traditional to southern Vietnam, it is typically enjoyed during Tết, the Vietnamese New Year, symbolizing abundance and a wealthy year ahead. However, this doesn't mean you need to wait for a special occasion to savor this satisfying dish. It's straightforward enough to make for a weekday dinner yet exquisite enough to serve at a social gathering. The combination of caramelized sugar with fish sauce creates a beautifully rich glaze that makes this dish an instant favorite.

A bed of steaming jasmine rice is the quintessential companion to Vietnamese Caramelized Pork, its subtle fragrance and tender grains making it the ideal backdrop to the intense flavors of the pork. Tuck in some fresh cucumber slices, pickled vegetables, or a tangy Vietnamese slaw on the side to introduce a refreshing crunch and a hint of acidity that will complement the richness of the caramelized meat.

Vietnamese Caramelized Pork (Thịt Kho Tàu)
Servings: 4

- 1 pound pork belly, cut into 1-inch cubes
- ¼ cup granulated sugar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 2 shallots, finely chopped
- 1 teaspoon freshly ground black pepper
- 2 cups water, or as needed
- 1 green onion, sliced for garnish
- 1 small chili, sliced for garnish (optional)
- Vegetable oil

1. Begin by heating a couple of tablespoons of vegetable oil in a large pot or deep skillet over medium heat. Add the granulated sugar, gently swirling the pot, and allow it to melt and turn into a deep amber caramel. This should take about 3-4 minutes; watch it closely to prevent burning.

2. Once the sugar has caramelized, carefully add the pork belly pieces. Stir to coat each piece evenly with the caramel. Let the pork sear and take on a beautiful golden-brown color, which will enrich the final dish.

3. Add the garlic and shallots, sautéing for a minute or two until aromatic. This will lay the foundation for an incredibly flavorful dish.

4. Stir in the fish sauce and soy sauce, ensuring the pork is well-coated. Then, add enough water to just cover the pork. Bring the pot to a gentle boil.

5. Reduce the heat to low, cover, and let it simmer for about 1-1.5 hours. The goal is to achieve tender pork that practically melts in your mouth and a reduced glaze that coats the meat.

6. Season with freshly ground black pepper and adjust the seasoning if necessary right before taking off the heat.

7. Serve hot garnished with green onions and optional chili slices for a hint of heat.

- Those watching their fat intake may opt for pork shoulder rather than pork belly. Although leaner, it can still yield tender results when cooked slowly.
- For extra depth, try adding a star anise pod or a cinnamon stick during the simmering process for a subtle warmth. Remove them before serving.
- To make this dish ahead, refrigerate it overnight. This allows the flavors to meld even further and any excess fat to solidify, making it easy to skim off for a lighter version the next day.
- For a slightly sweeter glaze, some cooks will add a touch of coconut water in place of some of the water.
Remember, cooking is as much about personal preference as it is about techniques and traditions, so feel free to adjust the sweetness and fish sauce to your taste. Enjoy making this Vietnamese Caramelized Pork, a dish rich in history and flavors. It's sure to become a much-requested meal in your cooking repertoire.