Coconut water–braised pork belly (thit kho tàu)
Pork second courses
<em>Thit kho tàu</em> is a delicious and popular home-cooked meal, also perfect for special occasions like Vietnamese Lunar New Year. The fattiness of the pork belly, caramelization from the sugar in the marinade, and the coconut water makes this dish taste very luxurious. At the same time, the sharpness of the fish sauce and fresh garnishes prevent it from feeling too heavy. Besides marinating the pork overnight, there aren’t too many steps beside waiting for the dish to braise, so it’s a stress-free dish to have on the stove amidst the usual holiday madness of a large dinner party. The cooked dish also benefits from sitting overnight, so if you are particularly pressed for time, you can simply reheat it right before serving. <br /> <br />My rendition differs slightly from the traditional recipe, as I don’t add a caramel sauce; I think the braising liquid has enough depth and richness with the overnight marinade alone. I also add the eggs to the braising liquid only 15 minutes before the dish is finished (many recipes instruct you to let them simmer together for at least an hour); this way they aren’t super hard-boiled, and the yolks remain slightly creamy. <br /> <br />Notes: When choosing the pork belly, I look for a piece with a good equal ratio of fat to meat (you don’t want it to be too fatty). The spice mixture for the marinade is essentially a Chinese five-spice recipe, so you can always increase the amount, and save the rest for a later use; or use a pre-made five-spice mix. Also, use Chinese soy sauce; not Japanese. <br /> <br />Featured In: <a href="https://food52.com/blog/21197-simple-thit-kho-tau-vietnamese-braised-pork-belly">Don't Just Drink Coconut Water; Braise With It</em>
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