Vietnamese Caramel Pork

This Vietnamese caramel pork (Thit Kho To) transforms humble pork into sticky, glossy morsels of pure deliciousness. It’s the kind of dish that makes everyone at the table fall silent for that magical first bite.

What makes this dish so special is the magical transformation that happens during cooking. Don’t be fooled by its humble appearance during the first hour – this dish pulls off the ultimate kitchen magic trick. The coconut water (which surprisingly doesn’t make it taste like coconut at all) and brown sugar create a sticky-sweet glaze that caramelizes around each piece of pork, creating that perfect balance of sweet, savory, and umami that Vietnamese cuisine is famous for.

Ingredients

For the caramel base:

• 1/2 cup / 100g brown sugar, tightly packed
• 1 tbsp water

For the pork:

• 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2″ pieces
• 1.5 cups / 375 ml coconut water
• 1 eschallot/shallot, very finely sliced
• 2 garlic cloves, minced
• 1 1/2 tbsp fish sauce
• 1/4 tsp white pepper

Garnishes:

• Red chili, thinly sliced
• Shallots or green onions, finely sliced

Steps

1. Place 1/2 cup brown sugar and 1 tbsp water in a large pot over medium heat. Stir continuously until the mixture bubbles and the sugar completely melts, forming a golden caramel color (about 3-4 minutes). Watch carefully as sugar can burn quickly! The caramel should be amber-colored but not dark brown.
2. Once the caramel forms, immediately add all remaining ingredients (pork, coconut water, shallot, garlic, fish sauce, and white pepper). Be careful as the mixture may splatter when the liquid hits the hot caramel. Stir thoroughly to combine and dissolve any hardened caramel pieces.
3. Adjust the heat to achieve a moderate simmer – not a rapid boil, but more energetic than a gentle simmer (medium heat on a weak stove, medium-low on a powerful stove). You should see consistent small bubbles breaking the surface.
4. Simmer uncovered for 1 hour 30 minutes. Stir only once or twice during cooking to prevent the pork from breaking apart. The pork will gradually become tender as the liquid reduces.
5. Around the 1 hour 30 minute mark, you’ll notice the liquid has significantly reduced and the pork is fork-tender. At this stage, the fat will begin to separate from the sauce – this is exactly what you want! If the pork isn’t tender yet, continue simmering for 10-15 minute increments until it reaches the desired tenderness.
6. As the liquid continues to evaporate, stir more frequently (every 2-3 minutes) to prevent sticking. The pork will begin to brown and caramelize in the rendered fat, developing a beautiful glossy coating.
7. The dish is ready when virtually all liquid has evaporated and the caramel sauce clings to the pork pieces like a sticky glaze. The pork should be deeply caramelized with a rich mahogany color.
8. Serve immediately over steamed white rice, garnished generously with sliced fresh chili and shallots or green onions. Pair with simple pickled vegetables on the side – the bright acidity perfectly balances the rich, caramelized pork.

Smart Swaps

• Use coconut aminos instead of fish sauce (use 1 tbsp instead of 1½ tbsp) for a milder flavor profile or if you need a fish-free version
• Try pork loin cut into larger 4 cm / 1.6″ pieces if you prefer leaner meat (reduce cooking time to 1 hour)
• Substitute palm sugar for brown sugar at a 1:1 ratio for a more authentic flavor

Make It Diabetes-Friendly

• Replace brown sugar with ¼ cup granulated monk fruit sweetener mixed with 1 tsp molasses (reduces carbs by approximately 18g per serving)
• Use lean pork loin instead of shoulder or belly to reduce fat content
• Serve with cauliflower rice instead of white rice (reduces approximately 30g carbs per serving)
• Increase the portion of pickled vegetables to help moderate blood sugar response
• Consider adding 1 tbsp of apple cider vinegar to the braise to further reduce glycemic impact

Pro Tips

• Don’t rush the caramelization process! The magic happens in the last 15 minutes when the sauce reduces and coats the pork
• Cut the pork into uniform pieces to ensure even cooking
• For extra flavor, marinate the pork with the fish sauce and garlic for 30 minutes before cooking
• This dish actually tastes even better the next day, so consider making it ahead of time
• Freeze portions in airtight containers for up to 3 months for quick weeknight meals