Thit Kho Tieu / Black Pepper Braised Pork Belly
Directions
- 1Wash your hands.
- 2Make the nuoc mau (Vietnamese caramel) by adding half a cup of sugar to a pot on medium-low heat.
- 3Cook the sugar slowly, stirring occasionally, until it melts and crystallizes.
- 4Continue heating the sugar until it fully dissolves and turns a dark amber color, ensuring not to burn it.
- 5Add 2 lbs of sliced pork belly to the caramel and brown it off.
- 6Drop in some minced garlic.
- 7Season with a quarter cup of fish sauce.
- 8Add some chopped Thai chilies.
- 9Add an excessive amount of black pepper.
- 10Pour in a cup of water.
- 11Bring the mixture to a boil.
- 12Reduce the heat and let it simmer covered until the pork is fork-tender.
- 13Plate the dish with rice and cucumber slices.
- 14Garnish with chopped scallions.
Ingredients
- 0.5 cup sugar
- 2 lbs pork belly
- minced garlic
- 0.25 cup fish sauce
- chopped Thai chilies
- black pepper
- 1 cup water
- cucumber
- scallions
Equipment
potlid
Tips
- Take your time when caramelizing the sugar to avoid burning it.