ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
CuisineAsianVietnamesePorkSeafoodSoyGlutenEggsShellfishFishPorkApplianceBig BatchStove TopDinnerAppetizersDairy-FreeComfort Food

Thit Kho Trung (Viet Caramelized Pork Belly)

This Thit Kho Trung is a classic Vietnamese caramelized pork dish made with tender pork belly simmered in coconut water, fish sauce, and dark soy for deep savory-sweet flavor. Pressure cooking speeds up the process while keeping the meat rich and succulent, and a final reduction creates a glossy, spoonable caramel sauce. Finished with quail eggs and served over white rice with pickled vegetables, it’s a comforting, make-ahead-friendly main that’s perfect for family-style meals.

Sarah Banh
Tasty Team
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 10 min

1 hr 10 min

Thit Kho Trung (Viet Caramelized Pork Belly)
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 10 min

1 hr 10 min

Ingredients

for 8 servings

  • 2 ½ lb pork belly (or boneless pork shoulder), cut into 1–2-inch pieces
  • 1 medium yellow onion, finely chopped
  • 12 garlic cloves, smashed and peeled
  • 3 tablespoons fish sauce, plus more to taste
  • 2 tablespoons dark soy sauce or nuoc mau
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons black pepper, plus more to taste
  • 3 tablespoons light brown sugar
  • 4 cups unsweetened coconut water
  • 3 whole fresh red Thai chiles (optional)
  • 1 (15-ounce) can boiled quail eggs
  • 4 scallions, thinly sliced
  • 3 sliced fresh red Thai chiles
  • Vietnamese pickled vegetable, for serving
  • cooked white rice, for serving

Nutrition Info

  • Calories 630
  • Fat 60g
  • Carbs 9g
  • Fiber 1g
  • Sugar 7g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. Place the pork, onion, garlic, fish sauce, dark soy sauce, salt, and black pepper in a large bowl, and toss to evenly coat. Cover and let marinate in the refrigerator for at least 15 minutes or up to 2 hours.
  2. Select Saute on high heat on an electric pressure multicooker (such as Instant Pot). Add the brown sugar, and cook, stirring often, until the sugar melts, caramelizes, and darkens, 1–2 minutes. Add the marinated meat and any juices in the bowl, and stir to combine. Cook, stirring occasionally, for 5 minutes. Add the coconut water. (You don’t want more than 1 inch of the top of the meat to be exposed above the liquid line, so if there’s not enough liquid, add water as needed.) Add the whole Thai chiles (if you want some spice).
  3. Secure the lid on the pressure cooker, and select Pressure Cook on high pressure for 30 minutes. Manually release the pressure from the pressure cooker. Uncover the pressure cooker, and gently stir the quail eggs into the mixture.
  4. Select Saute on high heat, and cook the mixture, stirring occasionally, until the sauce reduces to about half or three–fourths of the volume, about 10 minutes. Taste the mixture, and adjust the fish sauce, salt, and black pepper to taste.
  5. Spoon the mixture evenly into 8 bowls. Serve with the scallions, sliced chiles, Vietnamese pickled vegetables, and cooked rice.
  6. Enjoy!
  7. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

Related Recipes

Thit Kho Trung (Viet Caramelized Pork Belly)