Vietnamese Salty Pork – ‘Thit Kho’

This is my absolute favourite recipe my mother has been making me since I was a child. This was made after Christmas as part of the Chinese New Year traditional dish.



  1. Wash and cut pork belly into 3/4 inch (cubed)pieces.
  2. In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
  3. Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
  4. Add fish sauce and water, deglaze, and bring to a boil.
  5. Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
  6. Serve over white rice with a handful of fresh carrot, cucumber and coriander
  7. Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.