Thit ko trung, or Vietnamese caramelized pork belly with eggs, combines a flavorful cut of meat with sweet, salty, and umami flavors. This classic southern Viet comfort food is especially popular at lunar new year (called Tet) celebrations.
Serve it over rice and cut the richness of the dish with pickled vegetables like mustard greens, daikon radish, and carrot.
Ingredients
1 to 1-1/2 pounds pork belly, sliced into 1-inch chunks
4 (or more) cloves garlic, minced
1-2 shallots, minced
1 knob (about 1 inch) ginger, peeled and minced
1 tablespoon vegetable oil
2 tablespoons sugar
2 cups coconut water or plain water
5-6 hard boiled eggs, peeled
1 tablespoon fish sauce
1 tablespoon soy sauce, more to taste
Bring a pot of water to a boil and add pork belly. Parboil for 2 to 3 minutes, or until impurities rise to the surface of the water. Remove from heat, then drain and rinse in a colander. In a medium bowl, mix minced garlic with shallot and ginger, then add the parboiled pork pieces. Add fish sauce, soy sauce, and black pepper, tossing to combine. Marinate for 30 minutes.
In another pot, heat vegetable oil and sugar over medium heat and swirl the pan as the sugar melts. When the sugar turns a deep caramel color, add the pork and all juices, cooking until pork has browned. Add coconut water (or water), then season with fish sauce and soy sauce. Bring the pot to a boil, then reduce heat and simmer uncovered for about 90 minutes, stirring every 20 minutes and removing any foam or scum that rises to the top. Add eggs during the last five minutes of cooking. Taste the sauce and season to taste — add more sugar for sweetness or more soy sauce to enhance saltiness.
Tip: Pickle vegetables at least the day before in a brine of equal parts white vinegar and water, with sugar and additional spices (try a few whole peppercorns) to taste. Heat brine to boiling, then cool to about 100 degrees Fahrenheit (higher for softer pickles) before submerging clean and prepared vegetables and refrigerating in an airtight glass container.