THIT KHO

1kg pork belly 


1L plain coconut water


4 TBS fish sauce

1 TBS Secret Weapon Soy

6 eggs

1 thumb sized piece of ginger, cut into shreds

FOR THE CARAMEL

5 TBS sugar

.5 cup water 

Bring a medium/large saucepan of water to a soft boil. Cube your pork belly into 1 inch pieces, and then boil the meat for a minute. Drain and rinse. Just helps get rid of any foam or impurities. 



Make a caramel in the same saucepan by heating sugar on a medium heat until it turns liquid. Keep an eye on it as it cooks and the sugar darkens. You want it where it smells slightly on the edge of turning burnt, a deep brown. Then pour in the .5 cup water and let it combine. 

Add in the pork, along with the soy sauce, fish sauce, ginger, and coconut water. Bring to gentle simmer. 

Boil the eggs for 6 minutes and then peel. Hot tip— always put the eggs into already boiling water, this makes them super simple to peel. Set aside. 

When pork is tender enough to pull apart with chopsticks (at least 2 hours), put the boiled eggs in and let them sit in the sauce for a few minutes. 

Serve pork and sauce over rice with fermented/pickled mustard greens or White Kimchi