Prep Time: 20 min
Cook Time: 2 hrs
Serving Size: 4-6 people
1/2 block of asian brown sugar
1 slab of Pork Belly
4 Cloves of Garlic
1 tablespoon of fish sauce
2 teaspoon of salt
1 teaspoon of pepper (or to taste)
1 can of coco soda
3 Thai Chilis (optional)
- Wash your pork belly under cold water while scrubbing the skin with some salt. You can also use a knife and scrape the skin to get rid of gunk. After washing, cut the pork belly into cubes.
Note: *Pork belly is pretty tough to cut, so make sure you sharpen your knife*
- Smash garlic, don’t mince!
- Break your block of sugar in half
- Cut your thai chili with scissors
- To a pan/pot with 4″ or taller sides, add enough oil to cover it. HEAT ON LOW-MED. Add your sugar and garlic when it’s done heating.
Note: *Make sure to stir so the sugar doesn’t burn.*
- When the sugar is all melted, add in your pork belly cubes and turn the heat to HIGH.
- Stir fry the pork belly until all sides are golden brown. If you want that caramelization, you can let each side sit on the heat for 1-2 min or until golden brown before flipping/stir frying.
- Add salt, pepper, fish sauce and entire can of coco soda. You can add more salt and pepper to taste. Give it a stir and turn it back to low-medium heat.
- Cover with lid, check on the pot after 30 minutes of simmer time and remove any scum floating on top.
- After this has been cooking for 1 hour after the coco soda pour, it is ready to be served. I personally like to leave it for 1.5 hours after coco soda to reduce the sauce into a thicker consistency. If you don’t want to wait another 30 minutes, you can add corn starch with water if you’d like.
Serves best with rice and green veggies on the side. I like to pair my Thit Kho with either baby bok choy or A choy (taiwanese lettuce)
Thank you for reading! I hope you try this out and enjoy 🙂