Vietnamese Caramelized Pork Belly with Fermented Shrimp Paste (Thịt Xào Mắm Ruốc)

Mam Ruoc is Vietnamese fermented shrimp paste, a staple condiment in Southeast Asian cuisines. It can also be effectively used to disperse a crowd. You wouldn't expect this jar of pungent-smelling ground shrimp to taste any good, but it acts in the same as anchovy paste. A little goes a long way and once cooked with aromatics, the taste is surprisingly well-rounded, bringing tons of umami flavor to a dish.

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Vietnamese Caramelized Pork (Thit Kho To)

Vietnamese caramelized pork, or thit kho to, is a classic dish from the Motherland. You will likely see this as one of the many side dishes to rice in a home-cooked Vietnamese meal. Vietnamese caramelized pork is made with small chunks of pork belly slowly braised in fish sauce and caramel syrup.

Braised, caramelized, pork, pork shoulderVicky PhamMay 17, 2016thit heo kho, kho, vietnamese braised pork spare ribs, caramelized pork, thit kho to, thit heo kho tieu, braised ribs, braised pork, thit kho, pork, complete the dish with soup Comments

Vietnamese Caramelized Pork Belly and Pineapple (Thit Kho Thom)

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.