Twice cooked pork
Double cooked pork, Thit Kho. Similar dishes can be found through multiple cultures. Here’s the recipe:
1. Pre boil some pork belly, do it for like a good 30 minutes in salt water
2. Dump the water and rinse and clean the pork belly and cut into desired size pieces
3. Grab a saucepan
4. Start melting sugar, like 4 tbsp in some oil. Depends on how much pork you have, you want to be able to cover it
5. Once the sugar gets liquified and starts to change color add in the pork and mix it around.
6. Then add water, enough to cover the pork. Add a splash of fish sauce, black pepper, garlic powder, salt.
7. Simmer and let it reduce, this will take another 30-45 min. You want the pork to be tender, depends on how high you have the heat and the size of the pork
8. Once everything gets tender and the sauce has reduced taste it, add salt or more sugar to taste
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When I first started making Twice-Cooked Pork, or Thit Kho as it's known in Vietnamese cuisine, I was a bit intimidated by the 'double-cooked' part. But trust me, it's the secret to getting that incredibly tender, melt-in-your-mouth pork belly that makes this dish so unforgettable! The first cook, boiling the pork pieces, is crucial. It's not just about cooking the meat; it helps to render some of the excess fat, making the pork belly less greasy and more palatable. I've found that adding a few slices of ginger and a dash of vinegar to the salt water during this initial boil can also enhance the flavor and help reduce any 'porky' smell. You want the pork to be fork-tender but still hold its shape when you cut it into those perfect cubed pork belly pieces. Don't rush this step – a good 30 minutes, sometimes even 45 for thicker cuts, makes all the difference for achieving truly tender boiled pork pieces. After the initial boil, rinsing the pork is vital to get rid of any impurities before the second cooking phase. This is where the magic truly happens with the caramelization. Melting sugar in oil isn't just for sweetness; it creates that beautiful, rich, dark glossy sauce that coats every piece of tender, braised pork belly. I always make sure the sugar turns a deep amber before adding the pork; that's when you know you'll get that gorgeous color and depth of flavor. It's a delicate balance – too little, and you miss out on the rich hue; too much, and it can burn quickly. Keep a close eye on it! Many versions of Thit Kho, especially in Vietnamese homes, include hard-boiled eggs. I love adding them in the last 20-30 minutes of simmering so they can absorb all that delicious rich, dark sauce. The eggs become deeply flavorful and complement the savory pork perfectly. Sometimes, I even brown the hard-boiled eggs lightly before adding them to the pot for an extra layer of flavor and texture. As the sauce reduces, it thickens and concentrates, creating an irresistible glaze. Achieving that perfect balance of salty, sweet, and umami is key. Don't be afraid to taste and adjust the fish sauce, sugar, and pepper – it's all about personal preference! For those wondering about variations, some recipes for twice-cooked pork might incorporate coconut water for a sweeter, more aromatic sauce, or even a touch of chili for a subtle kick. While the core technique of braising the cubed pork belly in a savory sauce remains, these small additions can truly personalize the dish. What I love most about Thit Kho is how comforting and versatile it is. It's a staple in Vietnamese family meals, often served with steamed white rice, a side of pickled vegetables, or fresh herbs to cut through the richness. The visual of those succulent, braised pork belly pieces simmering in a dark, glossy sauce, often accompanied by hard-boiled eggs and garnished with fresh chopped green onions, is just so inviting. It’s a true labor of love, but every bite of this traditional Vietnamese favorite is absolutely worth it for an authentic taste of home.