Vietnamese Caramelized Pork Belly and Pineapple (Thit Kho Thom)
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Pork and pineapples go wonderfully together. There are many dishes from different countries that include these two ingredients. In Vietnam, we braise pork belly or pork shoulder with pineapples in a clay pot. It’s a savory dish with a hint of sweetness that goes wonderfully with steamed rice.
My husband doesn't pineapples in these braised dishes. So for the longest time in our marriage, I didn't make Vietnamese braised pork and pineapple (Thit Kho Thom). It was not practical to make a dish that only I would eat. The other night, I said, "Screw it! I'm making pork and pineapples and that's that." In my head, it was very dramatic. In real life, husband was just as happy that I cooked him dinner.
Recipe below. Happy cooking.
Vietnamese Caramelized Pork Belly and Pineapples (Thịt Heo Kho Khóm)
Ingredients
Instructions
- Cut pork belly into small chunks so that each chunk includes a bit of skin, fat and meat. In a claypot or skillet, marinate pork with shallots, garlic, whites of green onions, fish sauce, ground pepper, thick soy sauce/homemade caramel cooking sauce, and sugar for at least 15 minutes.
- Heat the claypot on medium-low to a low simmer. Add the canned pineapple juice. Braise for 45 minutes with the lid slightly ajar to prevent boiling over.
- Add pineapple chunks. Cook for 10 minutes, uncovered, or until liquid reduces down into a glaze.
- Garnish with remaining green onions and serve with steamed rice.
Nutrition Facts
Calories
1563Fat
145Sat. Fat
53Carbs
39Fiber
4Net carbs
35Sugar
29Protein
28Sodium
1229Cholesterol
196The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
