Michael Bao Huynh's Vietnamese Caramelized Pork

Recipe from Michael and Thao Huynh

Adapted by Dana Bowen

Michael Bao Huynh's Vietnamese Caramelized Pork
Michael Kraus for The New York Times
Total Time
45 minutes
Rating
4(1,076)
Comments
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Thit kho to – a sticky-sweet pork dish with funky undertones of nuoc mam – is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) – a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby. —Dana Bowen

Featured in: Traditional Flavors of the Lunar New Year

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Ingredients

Yield:4 servings
  • 1½cups sugar
  • 2½pounds pork belly or butt, sliced into thin, inch-long strips
  • 1tablespoon salt
  • ½teaspoon freshly ground black pepper
  • ¼cup fish sauce
  • 2heaping teaspoons minced garlic
  • 1dash sesame oil
  • 1medium Vidalia onion, sliced
  • 4scallions, sliced, green part only
  • Rice for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1888 calories; 151 grams fat; 55 grams saturated fat; 0 grams trans fat; 70 grams monounsaturated fat; 16 grams polyunsaturated fat; 103 grams carbohydrates; 1 gram dietary fiber; 80 grams sugars; 30 grams protein; 1514 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)

  2. Step 2

    Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.

  3. Step 3

    Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

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Ratings

4 out of 5
1,076 user ratings
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Comments

Caroline

Such a delicious meal. Changes I made: -use 1/2 cup sugar at the beginning, then another 1/2 cup when recipe calls for it (total of 1 cup) -cut back just a bit on the fish sauce and add a few dashes of soy sauce -add chili oil in addition to sesame oil -add a squeeze of orange -add 1-1.5 Tbsp sriracha Top with scallions, thinly sliced red chili, and a sprinkle of sesame seeds. Serve with coconut rice and roasted broccoli Double the recipe because the left overs are absolutely delicious!

Trystlynn

Added a squirt of Schiracha to this, hit it out of the park!

Pat Kight

Prepared exactly as written, using pork belly from Trader Joe's refrigerator case. The sugar took a while to melt in my cast-iron skillet, but just as I was getting nervous it turned into golden-brown liquid, and everything else went exactly as written. Served on brown rice with braised cabbage as a side, and with a dash of Schriracha, as someone else suggested here. We loved it, and will be having it again (occasionally - it's very rich for daily fare).

PeterW

I kinda bungled it. I used a Dutch oven instead of a saute pan and that messed up the sauce formation (ok I just got impatient and turned up the heat - mistake). It ended up being very saucey and so took forever to cook down. And yet. It was still very very delicious. I’ll do better next time

Shereen

Used approx less than half the sugar. Was not patient enough to slowly melt over the looooowww flame required on my stove so had some burnt sugar bits but I think that added to the flavor. Was generous with the garlic, and added a couple dry red chilies after turning off the heat. Can't believe there wasn't a ton of stuff to prep - but I did cheat with grated garlic from the Indian store and pre sliced pork belly from my Chinese grocer. Adding to our Lunar New Year lunch tomorrow!

Jenne Parsons

I normally don’t like to mess with recipes here, but I have been making this one for a few years now, and I think I have it dialed in. After messing with skillets and pressure cooking, with results too tough or falling apart, I landed on using my Instant Pot for sautéing and slow cooking. (I know there’s a pressure cooker version of a similar recipe on NYT Cooking, but I prefer the flavors of this recipe.) Using the same ingredients and proportions, except reducing sugar to one cup, add to IP on sauté setting, then add meat to coat in sugar, along with fish sauce and seasonings. Cook on low for two-ish hours, add garlic and sesame oil, cook for another hour, then add onion and cook on sauté for half an hour to thicken sauce. Served with your choice of chile garnish and Vietnamese pickles, it’s perfect!

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Credits

Adapted from Michael and Thao Huynh

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