Vietnamese Pork Belly Recipe
Thit ba chi kho is a Vietnamese braised and caramelised pork belly dish; it is extremely simple to make and tastes fantastic!
Servings 2 Servings
Calories 767kcal
Ingredients
- 400 g Pork Belly Strips 14oz
- 30 g Brown Sugar 2 tablespoon
- 6 Small Dried Chilli Peppers
- 2 Star Anise
- 3 tablespoon Dark Soy Sauce
- 1 tablespoon Fish Sauce
- 1 Red Bell Pepper
- 15 g Ginger ½ of a thumb-sized piece
- 1 Stick Lemongrass
- ⅛ teaspoon Monosodium Glutamate MSG
Instructions
- Cut the pork belly into chunks 1-2cm thick across the strip.
- Heat a wok over a medium-low heat and add the pork; there is no need for any oil. Stir the pork every couple of minutes. This process will take about 20 minutes.
- Cut the red pepper into a 1cm dice.
- Bash the piece of ginger with the side of a knife to bruise it.
- Bash the lemongrass with a knife to bruise it.
- Once the pork is nicely browned, remove it and place it in a bowl.
- Add the brown sugar, soy sauce and fish sauce and stir.
- Once the sauce begins to bubble add the star anise and chilli peppers and stir for 30 seconds.
- Return the pork to the wok along with the red pepper, lemongrass and ginger, then pour over enough water to cover the pork by around 5-6mm (¼"). Sprinkle in the MSG and stir to combine.
- Turn the heat up to medium and cook for 45-50 minutes at a medium boil until almost all of the liquid has reduced and you are left with a viscous and shiny coating on the pork.
Video
Nutrition
Serving: 1 | Calories: 767kcal | Carbohydrates: 42g | Protein: 52g | Fat: 44g | Saturated Fat: 16g | Polyunsaturated Fat: 26g | Cholesterol: 168mg | Sodium: 2233mg | Fiber: 3g | Sugar: 25g
