Clay Pot Braised Pork Belly (Thit Kho To)

Well hello, hello! I just got back from Disneyland with the family and even though the vacation was a nice break, it feels really good to be home. Once home, all I wanted was some good Vietnamese comfort food, something savory with steamed rice. Luckily I had some cubed up pork belly in the freezer just before the trip and I'm ready to braised them with coconut juice. A super easy way to showcase the pork belly with little effort. Usually I'll have some Vietnamese mints and cucumbers to go with this but since I just got back home and not feeling like trekking to the store. But no worries, I get to really enjoy the full, undisturbed flavor of our Thit Kho. Here's to simple and delicious Vietnamese comfort food!

claypot pork belly
claypot pork belly

RECIPE for 3-4 servings

1 lb of pork belly, cut into 2x2 cubes
2/3 can of coconut soda, about 1 and 1/3 cup
1/4 cup of fish sauce
2 tbs sugar
1/2 tsp caramel sauce
1/2 tsp freshly cracked black and white pepper, or just black pepper
3-4 cloves of garlic, minced

Use a clay pot or small sauce pan, with lid.
Place pork belly in pot first, then the rest of the ingredients in the listed order.
Cook for 10 mins on medium high heat, with lid on.
Then open lid to release some steam, and use a spoon to stir the pot for taste test.
Now have the pot on simmer for another 20 mins, without lid.
The pork should be soft and tender and ready to serve with steamed rice.