Can I use regular water instead of coconut water?
While you can, coconut water adds a unique subtle sweetness and depth of flavor that is traditional to this Vietnamese recipe. Regular water will make the dish less authentic.
DINNER
Vietnamese Caramelized Pork and Shrimp with Coconut Water (Thịt Kho Tàu)
This classic Vietnamese dish features tender pork belly and succulent shrimp braised in a rich, savory-sweet caramel sauce made with coconut water. It's a comforting and flavorful meal, perfect for a family dinner.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the pork belly, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, minced garlic, and black pepper. Mix well and marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
02
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add 2 tablespoons of granulated sugar and cook, stirring constantly, until the sugar melts and turns into a deep amber caramel, about 3-5 minutes. Be careful not to burn it.
03
Carefully add the marinated pork belly to the pot, stirring to coat it in the caramel. Cook for 5-7 minutes, browning the pork on all sides.
04
Pour in the coconut water and the remaining 2 tablespoons of fish sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the pork is very tender.
05
Add the peeled and deveined shrimp to the pot. Increase the heat to medium-low and cook for 3-5 minutes, stirring occasionally, until the shrimp are pink and cooked through. Do not overcook the shrimp.
06
Taste and adjust seasoning if needed. Serve hot with steamed jasmine rice.
About This Recipe
This classic Vietnamese dish features tender pork belly and succulent shrimp braised in a rich, savory-sweet caramel sauce made with coconut water. It's a comforting and flavorful meal, perfect for a family dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, marinate the pork belly overnight. You can also add a few hard-boiled eggs during the last 15 minutes of simmering for a traditional touch.
Easy Substitutions
Chicken thighs can be used instead of pork belly for a leaner option, though the cooking time will be shorter. For a vegetarian version, use firm tofu and mushrooms.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve this dish with plenty of hot steamed jasmine rice to soak up the delicious sauce. A side of blanched or stir-fried green vegetables, such as bok choy or green beans, would complement the richness. A simple cucumber and tomato salad with a light vinaigrette also provides a refreshing contrast. For an authentic Vietnamese meal, offer a small bowl of sliced fresh chilies and lime wedges for those who enjoy extra spice and tang.
Common Mistakes
Overcooking the caramel: This will result in a bitter taste. Remove from heat as soon as it reaches a deep amber color. Not simmering the pork long enough: The pork belly needs adequate time to become tender. Rushing this step will result in tough meat. Overcooking the shrimp: Shrimp cook very quickly. Add them only in the last few minutes to ensure they remain tender and juicy. Not adjusting seasoning: Fish sauce and sugar levels can vary, so always taste and adjust before serving. Using too much oil for caramel: Only a small amount is needed to help the sugar melt evenly.
Frequently Asked Questions
Why is my pork not tender?
The most common reason is not simmering it long enough. Pork belly requires a low and slow cook to break down its connective tissues and become fork-tender. Ensure your heat is low and the pot is covered.
Can I make this dish ahead of time?
Yes, this dish often tastes even better the next day as the flavors meld. Reheat gently on the stovetop, adding a splash of water or coconut water if the sauce has thickened too much.
What kind of fish sauce should I use?
Use a good quality Vietnamese fish sauce (nuoc mam) for the best flavor. Brands like Red Boat or Three Crabs are popular choices.
MORE TO KNOW
Achieving the perfect caramel is key to this dish. Watch the sugar closely as it melts; it can go from perfectly amber to burnt very quickly. If it burns, discard and start over. The coconut water helps to tenderize the pork and adds a subtle sweetness that balances the savory fish sauce. The long simmering time allows the pork to become incredibly tender and absorb all the delicious flavors.
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