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Vietnamese Caramelized Pork Belly with Young Bamboo Shoots (Thit Ba Chi Kho Mang Tuoi)

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  • Author: Vicky Pham
  • Total Time: 2 hours
  • Yield: 4-6 1x

Description

A popular savory side for steamed rice, this dish combines tender pork belly and crunchy young bamboo shoots in one pot.

Ingredients

Units Scale

Pork Belly Marinade

  • 3 lbs pork belly
  • 1 tablespoon salt for cleaning pork belly
  • 6 tablespoons fish sauce
  • 1 tablespoon chicken or mushroom stock powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 teaspoon thick soy sauce or homemade caramel cooking sauce

Young Bamboo Shoots

  • 1 lb young bamboo shoots (slice thin)
  • 1 teaspoon salt for cleaning
  • 2 tablespoons minced garlic
  • 2 tablespoons vegetable oil

Braising Liquid

Instructions

  1. Clean the pork. Generously coat pork belly with salt and abrasively scrub it into the meat, particularly the skin. Rinse pork belly under cold water then drain dry. Slice pork into 2×2 inch cubes then transfer cubes into a medium-size stock pot. Add water to cover and heat on medium high until water begins boiling. Turn off heat. Remove pork belly, rinse and drain dry once more.
  2. Marinate the Pork: Clean pot and return to stove. Transfer parboiled pork into the cleaned pot. Marinate with fish sauce, stock powder, sugar, black pepper, garlic, shallot and thick soy sauce/caramel cooking sauce for at least 30 minutes at room temperature or overnight in fridge for best results.
  3. Prepare the Bamboo Shoots: In the meantime, clean the young bamboo shoots. Bamboo has a strong aroma. Boiling helps get rid of that strong aroma. Dried bamboo requires multiple boilings before it’s ready for cooking. Fresh young bamboo shoots require less boiling. For this variety of fresh young bamboo shoots (see picture), I only needed to boil it once. In a small pot, fill it halfway with water and bring it to a boil. Add the young bamboo shoots and salt (1 teaspoon). Boil for 10 minutes then drain content into a colander placed in the sink. Rinse the bamboo shoots with cold running water. Squeeze out excess water then drain dry. Set aside.
  4. Sauté Bamboo Shoots: In a large skillet, add vegetable oil (2 tablespoons) and heat on medium high. Add garlic and saute until fragrant. Add bamboo shoots and toss gently with garlic.
  5. Cook the Pork: Back to the parboiled pork, add water to pot until pork is just covered (about 2 cups) and cook for 1 hour on a low simmer uncovered.
  6. Combine Pork and Bamboo Shoots: After 1 hour, add coconut soda/juice and young bamboo. Gently push the young bamboo underneath the pork to soak up the fatty goodness. Continue to cook on a low simmer for an additional 15 minutes.
  7. Garnish and Serve: Garnish with chopped cilantro or green onions, if desired. Serve hot with steamed rice for a complete meal.

Notes

Choose the Right Bamboo Shoots: Vacuum-sealed bamboo shoots are the best option for ease and flavor. Avoid canned or dried bamboo unless you’re ready for extra prep.

Caramel Sauce Substitute: If you don’t have thick soy sauce or homemade caramel cooking sauce, use a mix of dark soy sauce and a bit of sugar.

Cooking Time: The longer you simmer, the more tender the pork becomes, but be sure to keep an eye on the liquid level.

  • Prep Time: 30
  • Cook Time: 1 hour 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vietnamese

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Find it online: https://vickypham.com/blog/vietnamese-caramelized-pork-belly-with-young-bamboo-shoots-thit-ba-chi-kho-mang-tuoi/