Not long ago, I shared with you the recipe for Vietnamese Caramelised Pork Belly in Coconut Water, a dish cooked in the southern style of Vietnam. Once a dish reserved for the Lunar New Year (Tet), it has become a year-round favourite. Today, I’d like to introduce you to a northern version: Vietnamese Caramelised Pork Belly with Coconut Flesh (Thịt Kho Dừa)
Growing up in Hanoi, my Mum taught me how to cook this dish when I was just 10 years old. After a few practice sessions under her watchful eye, I was able to cook it independently by the age of 11. Since then, I’ve made it countless times, and each time, it takes me back to the comforting flavours of my childhood.
What makes Vietnamese Caramelised Pork Belly with Coconut Flesh special?
This dish features pork belly marinated with fish sauce, sugar, and ground pepper. The caramel sauce gives the pork a beautiful, shiny brown colour and a sweet undertone. Adding coconut flesh introduces a delightful crunch contrasting with the juicy, tender pork belly.
The dish pairs wonderfully with a bowl of steamed jasmine rice and slices of fresh cucumber and tomato, which balance the richness of the pork.
Ingredients
You don’t need many ingredients for this dish, and they’re readily available in most supermarkets.
- Pork belly is traditionally used for its rich, juicy layers. If you prefer a leaner option, you can substitute it with pork shoulder. Cut into bite-sized pieces.
- For the marinade:
- Fish sauce
- Sugar (I recommend light brown sugar for a deeper flavour)
- Freshly ground pepper
- Caramel sauce is simple to make and key to achieving the dish’s signature colour and flavour.
- Coconut flesh: In Vietnam, I would buy fresh coconut flesh from wet markets. In the UK, I use snack packs of coconut chunks from supermarkets like Sainsbury’s. Cut off the brown skin and slice these into 1cm-thick pieces for the dish.
How to cook Thịt Kho Dừa
1. Prepare the Caramel Sauce
To start, make the caramel sauce, which will give the dish its signature colour and sweet undertone. Heat a saucepan over medium heat and add two tablespoons of sugar. Let the sugar melt, stirring to ensure it melts evenly.
When it turns a deep golden brown, carefully add 100ml of water. Be cautious, as the mixture might splatter. Turn off the heat and stir until smooth and shiny. Set aside to cool.
2. Marinate the pork belly
Place the pork belly pieces in a mixing bowl and add fish sauce, sugar and freshly ground pepper. Mix thoroughly to coat the pork. Add the sliced coconut flesh and stir again to combine. Let the pork and coconut marinate for at least an hour, allowing the flavours to infuse into the meat.
Once the pork and coconut have marinated, pour in the prepared caramel sauce and mix well to coat everything evenly. Let the mixture marinate for 30 minutes to deepen the flavours.
If you’re working from home, this dish is easy to prepare during your breaks – start marinating the pork during lunch and your afternoon tea break, so it’s perfectly flavoured and ready to cook by dinnertime.
3. Brown the Pork Belly
Heat a pot over medium-high heat and add a small amount of olive oil. Once the oil is hot, saute finely chopped shallots until golden and fragrant. Add the marinated pork belly and coconut flesh to the pot, including any remaining caramel marinade from the bowl. Stir and cook for about five minutes to allow the pork to brown and seal in its juices.
4. Simmer the pork with coconut water
After browning the pork, reduce the heat to a gentle simmer for 30 minutes, stir occasionally. Pour in enough coconut water to reach halfway up the meat, stirring gently to combine. Cover the pot and let it simmer for another 45 minutes. Stir occasionally to prevent sticking and ensure the pork cooks evenly.
5. Finish cooking and serve
Once the pork is glossy and coated in the rich caramel sauce, it’s ready to serve. The coconut flesh will retain its crunch, creating a delightful contrast with the soft, carameslised pork.
Enjoy hot with steamed jasmine rice and fresh cucumber or tomato slices to balance the dish’s richness.
Serving Suggestions
Your Vietnamese Caramelised Pork Belly with Coconut Flesh is now ready! Serve it hot with:
- Steamed jasmine rice
- Slices of fresh cucumber and tomato for a refreshing contrast
Don’t forget to drizzle some of the rich caramel sauce over the rice to enhance the flavour.
This dish is perfect for a family dinner. Its balance of sweet, savoury and nutty flavours will undoubtedly make it a favourite at your table, bringing warmth and nostalgia with every bite. Don’t forget to pour in some of that glorious sauce for extra burst of flavour!
Vietnamese Caramelised Pork Belly with Coconut Flesh (Thịt Kho Dừa)
Description
Vietnamese Caramelised Pork Belly with Coconut Flesh (Thịt Kho Dừa) is a sweet and savoury dish featuring tender pork belly caramelised in a rich sauce and paired with crunchy coconut flesh. This northern Vietnamese recipe balances bold flavours and textures, perfect when served with steamed jasmine rice and fresh vegetables.
Vietnamese Caramelised Pork Belly with Coconut Flesh (Thịt Kho Dừa)
For the Caramel Sauce
Instructions
-
Prepare the Caramel Sauce
- Heat a saucepan over medium heat and add 2 tablespoons of sugar.
- Stir as it melts and turns golden brown.
- Add 100ml of water carefully, as it may splatter.
- Turn off the heat, stir until smooth and glossy, then set aside to cool.
-
Marinate the Pork Belly
- Mix the pork belly with fish sauce, sugar and ground pepper.
- Add sliced coconut flesh and mix well.
- Let it marinate for an hour.
- Pour in the prepared caramel sauce and mix thoroughly. Let it marinate for another 30 minutes.
-
Brown the Pork Belly
- Heat the pan over medium-high heat and add olive oil.
- Sauté the chopped shallots until fragrant and golden.
- Add the marinated pork belly and coconut flesh, including the caramel sauce.
- Stir well for 5 minutes until the pork is browned and sealed.
-
Simmer the Pork with coconut water
- Reduce the heat to low and simmer for 30 minutes, stir occasionally.
- Add enough coconut water to cover the pork halfway. Simmer for another 45 minutes, stirring occasionally.
-
Finish Cooking
- The pork has become tender and the sauce has reduced to a rich, glossy consistency. It's ready to serve.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 1035.59kcal
- % Daily Value *
- Total Fat 101.83g157%
- Saturated Fat 42.44g213%
- Cholesterol 120mg40%
- Sodium 804.53mg34%
- Potassium 578.95mg17%
- Total Carbohydrate 12.87g5%
- Dietary Fiber 3.73g15%
- Sugars 8.45g
- Protein 17.64g36%
- Vitamin A 5.41 IU
- Vitamin C 3.24 mg
- Calcium 33.26 mg
- Iron 2.02 mg
- Vitamin E 1.05 IU
- Vitamin K 1.81 mcg
- Thiamin 0.69 mg
- Riboflavin 0.43 mg
- Niacin 8.19 mg
- Vitamin B6 0.31 mg
- Folate 19.36 mcg
- Vitamin B12 1.44 mcg
- Phosphorus 231.45 mg
- Magnesium 44.34 mg
- Zinc 2.16 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
