Vietnamese Caramelised Pork Bowls (Thแปt Kho-Style)
Sticky, savoury-sweet Vietnamese-style caramelised pork slow-simmered until tender, served over rice with sharp pickles and fresh herbs for perfect balance.
Ingredients
For the Caramelised Pork
- 800g pork belly or pork shoulder, cut into large chunks
- 2 tbsp vegetable oil
- 3 tbsp sugar
- 3 cloves garlic, minced
- 1 shallot, finely sliced
- 2 tbsp fish sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp black pepper
- 400ml water or light pork stock
For the Bowls
- Steamed jasmine rice
- Spring onions, sliced
- Fresh coriander
Pickled & Fresh Elements
- 1 carrot, julienned
- ยฝ cucumber, sliced
- 3 tbsp rice vinegar
- 1 tbsp sugar
- Pinch of salt
Pairings & Extras (Recommended)
- Fried or soft-boiled eggs
- Steamed greens (pak choi or green beans)
- Crispy shallots
- Fresh chilli or chilli oil
- Lime wedges
Instructions
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Quick Pickle the Veg
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Step 1
Mix rice vinegar, sugar, and salt until dissolved
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Step 2
Toss in carrot and cucumber
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Step 3
Set aside to lightly pickle
Create the Caramel Base
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Step 4
Heat oil in a heavy pot over medium heat
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Step 5
Add sugar and let it melt undisturbed until deep amber
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Step 6
Carefully add garlic and shallot, stirring quickly
Brown the Pork
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Step 7
Add pork to the caramel
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Step 8
Toss to coat until deeply browned and sticky
Build the Sauce
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Step 9
Stir in fish sauce, light soy, dark soy, and black pepper
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Step 10
Add water or stock and bring to a gentle simmer
Slow Simmer
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Step 11
Cover and simmer for 40โ45 minutes, stirring occasionally
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Step 12
Remove lid for final 10 minutes to thicken into a glossy glaze
Assemble the Bowls
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Step 13
Spoon pork and sauce over jasmine rice
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Step 14
Add pickled veg, herbs, and chosen extras
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