Location,Texas 77096,USA

Thit Kho – Caramelized Vietnamese Pork Belly

Recipe by: Jonnathan Zin Truong


  • 2 lbs of Pork Belly (cut into large chunks, 1-2 inches thick)
  • 1 dozen eggs (boiled and peeled)
  • Organic Coconut Oil (I recommend Spectrum Brand, this plush the sweetener replaces the CocoRico Soda Flavor)
  • Sweetener (I recommend Trim Healthy Mama’s Xylitol-Free Gentle Sweet, I always use Xylitol-Free because Xylitol is toxic to dogs)
  • 1 shallot (minced)
  • 1 head of garlic (~8-10 large cloves, crush with knife)
  • Fish sauce (I used Red Boat. Another good brand is 3 Crabs)
  • 1 teaspoon of dark soy sauce or coconut aminos, for color
  • Ground pepper
  • 1 cup of water
  • green onions (sliced for garnishment)
  • red chili (sliced for garnishment)


  1. Sear pork belly pieces in Organic Coconut Oil, once all sides are slight brown, put all pork belly and coconut oil into pot.
  2. Set heat of pot to medium high and add: ~1/4 cup of fish sauce (less is more, add more at end if needed), ~1 tbsp of sweetener (add as needed during cooking process, less is more), ~1/2 tsp of ground pepper, minced shallot, all crushed garlic, and 1 cup of water. Mix well and bring to a boil.
  3. Once the mixture is boiling turn heat to low and allow to simmer for three hours. Stir occasionally.
  4. Add in peeled hard boiled eggs.
  5. Taste after 90 minutes, taste the dish. If needed, add more fish sauce (1 tsp at a time), and more sweetener (1/2 tsp at a time), adjust to your taste.
  6. After three hours, turn off heat, and serve over freshly steamed cauli-rice.
  7. Garnish with fresh green onions and fresh sliced peppers.