Ca Kho To

Ingredients

• •1.5 lb Pork belly
• •4 large Hard-boiled eggs
• •3 medium Shallots
• •4 cloves Garlic
• •3 tbsp Fish sauce
• •3 tbsp Sugar
• •1 can Coconut soda
• •0.5 tsp Black pepper
• •2 pieces Thai chilies
• •2 stalks Green onions

Instructions

1. 1

   Pat pork belly dry. In a cold pan, add sugar and 1 tbsp water. Cook over medium heat until caramelized to deep amber, about 5 minutes.

   💡 Rest before slicing against the grain. Ground beef should be cooked through.

2. 2

   Add pork belly to the caramel. Cook 5 minutes, stirring, until pork is browned on all sides.

   💡 Very high heat to develop deep browning. Do not move the protein until it releases naturally.

3. 3

   Add shallots and garlic. Cook 2 minutes until fragrant.

   💡 Never burn - burnt garlic is bitter. Add to oil early for flavor, late for aroma.

4. 4

   Add fish sauce, coconut soda, and black pepper. Stir to combine.

   💡 Transparent flesh means done. Carryover cooking continues after removing.

5. 5

   Add hard-boiled eggs. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until pork is tender and sauce is thick.

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

6. 6

   Adjust seasoning. The sauce should be sweet-savory with a thick, jammy consistency.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

7. 7

   Serve hot over steamed jasmine rice with pickled vegetables and fresh chilies.

   💡 Do not let water touch the food. Perfect for delicate proteins and vegetables.