Caramelised pork belly (Thit Kho)

By Chef Jerry Mai



  • 1kg pork belly, cut into 3cm cubes
  • 5 tablespoons caster sugar
  • 5 tablespoons fish sauce
  • 2 tablespoons vegetable oil
  • 2 young coconuts, juice of
  • 2 eggs

To serve

  • Steamed rice
  • Cucumber slicers
  • Fresh greens


  • 2 sprigs coriander, picked
  • 2 spring onion, sliced
  • 1 red chilli, julienned


  1. 1.
    Bring a pot of water to the boil and add the pork belly to the pot, blanch the pork belly, drain and rinse under cold water. Marinate the pork belly with 1 tablespoon sugar and 2 tablespoons fish sauce. Leave 4 hours or overnight in the fridge.
  2. 2.
    Place oil and remaining sugar in a saucepan on medium heat and allow sugar to caramelise. Keep stirring the sugar so the mixture colours evenly.
  3. 3.
    When the sugar has caramelised, add cubed pork belly and stir through the caramel.
  4. 4.
    Then, add remaining 3 tablespoons fish sauce, give it a good stir. Add the young coconut water and top with a little water to cover the pork. Leave on medium heat to simmer until meat is tender, this will take about 1 – 1½ hours, season with fish sauce and sugar if needed.
  5. 5.
    To cook the eggs, bring a pot of water to the boil and gently lower the eggs in once the water is boiling. Cook for 6 ½ minutes so that the centre is still soft. Remove and put in ice cold water then peel and put aside.
  6. 6.
    To serve, spoon pork belly into a bowl. Quickly deep fry the egg in hot oil until golden, cut in half and place on top. Serve with steamed rice, cucumber slices and mixed salad of iceberg and garnish with fragrant herbs, coriander, spring onion and chilli.