Thịt Kho Tiêu (Vietnamese Braised Black Pepper Pork)

What is Thit Kho Tieu?

Thịt Kho Tiêu is a traditional Vietnamese braised pork dish cooked with fish sauce, sugar and lots of freshly ground black pepper.

Thinly sliced or small chunks of pork shoulder or pork belly is simmered slowly until it’s tender and absorbs all the flavors of the marinade.

The heavy use of black pepper gives it a spicy kick, making this dish incredibly warming.

Unlike Vietnamese braised pork and eggs (Thit Kho Trung/Thit Kho Tau), this dish doesn’t have a lot of liquid or broth. Any liquid present is simmered off, leaving behind just a small amount of sauce that glazes the pork.

Instead, it’s similar to Vietnamese Caramelized Pork Spare Ribs (Suon Ram Man), but this version is boneless, making it quicker to cook and easier to eat. And of course, much more peppery.

Traditionally the dish is prepared in a clay pot but it’s not needed. A medium skillet with a lid will do.

What You Will Need

To make Thit Kho Tieu, gather the following ingredients:

• Pork: The best cuts of pork for this dish are pork belly or pork shoulder. These cuts have a good amount of fat that melts into the sauce as the meat cooks, making it incredibly flavorful. For a lean option, use pork shoulder. But avoid using leaner cuts such as pork loin as it will be too dry after braising.
• Ground Black Pepper: Freshly cracked black pepper is key for this recipe. The black pepper isn’t just a seasoning; it’s the star of the dish that provides a warm, spicy undertone. You can adjust the amount to your spice preference.
• Fish Sauce: Fish sauce is the backbone of many Vietnamese recipes, giving the pork a salty and savory flavor. I’m using my favorite, Three Crabs brand.
• Sugar: Just a little bit of granulated sugar helps balance out the salty fish sauce.
• Chicken Bouillon Powder or MSG: Optional, but it adds a lot more flavor. This is a simple Vietnamese and Southeast Asian trick that makes mom’s cooking taste so good.
• Garlic and Shallots: These aromatics provide a fragrant base for the sauce.
• Caramelized Sugar (Nước Màu): We’ll caramelize sugar with a little water to give the meat its rich, dark color. This method is a traditional Vietnamese technique, different from the Chinese approach of using dark soy sauce. In this recipe, we’re making just enough for this dish. However, if you’d like to save time for future braised dishes, you can prepare a larger batch of nước màu in advance.
• Coconut Soda: For braising. I’m using Coco Rico coconut soda, which is a quick western substitute for fresh coconut water. If you don’t have coconut soda, substitute with coconut juice/water or simply, plain water.

How to Make Thit Kho Tieu

Step 1: Prepare and Marinate the Pork

Clean the pork by rubbing it with a tablespoon of salt, rinsing thoroughly, and patting it dry with paper towels (optional but helps reduce odor). Cut the pork into thin, bite-sized strips. If using pork belly, ensure each strip includes layers of skin, meat, and fat. Toss the pork with fish sauce, bouillon powder or MSG (optional), sugar, black pepper, garlic, and shallot.

Step 2: Caramelize the Sugar (to Darken Pork)

In a medium skillet or clay pot, combine 1 tablespoon of sugar with 1 tablespoon of water. Heat the mixture over medium heat, stirring occasionally, until it turns a dark amber color.

Step 3: Add the Pork

Quickly add the marinated pork along with its juices to the caramelized sugar. Toss the pork thoroughly to coat it in the caramel sauce, which starts as light brown but will deepen in color during braising.

Step 4: Braise

Pour in coconut soda (or water), reduce the heat, cover, and let it simmer for 15 minutes. Stir occasionally to ensure all the pork pieces are evenly coated in the sauce. Remove the lid and continue simmering uncovered for another 10 minutes or until the pork is tender and the sauce has mostly reduced.

Step 5: Garnish and Serve

Garnish with freshly cracked black pepper, thinly sliced green onions, and chili peppers for a vibrant presentation. Serve with steamed white rice and a side soup such as Winter Melon Soup, or Canh Bi Dao, for a complete Vietnamese meal.

Pro Tips

• Partially freeze the pork for easy slicing. This works particularly great with pork belly to get nice clean thin strips with all the different layers.

• If using pork belly, pan fry them dry (no additional oil) to render out some of the pork oil (lard). Toss it around in the rendered oil to caramelize the outside for more of a fried, toasty flavor. Save or discard the rendered oil for leaner version and proceed with the recipe as usual.

FAQs

How do I avoid burning the caramel?
Keep an eye on the sugar while you’re caramelizing it. It can go from dark amber to burnt quickly which will taste really bitter. If you do burn it, you will need to restart the process.

I tried caramelizing sugar, but it hardened. How can I clean it up?

If it does burn and you end up with hardened sugar on your utensils and pot, do not attempt to scrub them off. The effort will be futile. Simply soak them in room temperature water for an hour—it will dissolve the burnt sugar, making cleanup easier. Use hot water to speed up the process.

Can I skip caramelizing sugar?

Yes, you can. Instead, add 1/2 teaspoon of thick soy sauce to the marinade and skip the caramelizing step entirely. The soy sauce may slightly alter the flavor of traditional Vietnamese braised dishes with a hint of Chinese influence, but the difference is subtle and might even go unnoticed.

Storage & Reheating

This dish tastes even better the next day once the flavors have had more time to meld so you can make it in advance.

Store leftovers in an airtight container in the fridge for up to 3 days and reheat on the stovetop or microwave.

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