Savory Caramelized Pork & Coconut Recipe

Caramelized Pork and Coconut (Thịt Kho Dừa) is a beloved staple in Vietnamese home cooking. It features the rich flavor of pork belly beautifully blended with creamy coconut water and sweet, tender coconut meat. Discover how to make this traditional favorite with our recipe below.

Ingredients

To make this delicious Caramelized Pork and Coconut, you’ll need the following ingredients:

• Pork belly: 500g
• Young coconut meat: from 1 coconut
• Fresh coconut water: from 1 coconut
• Shallots: 2 bulbs
• Chili pepper: 1
• Seasonings: brown sugar, salt, pepper, seasoning granules, fish sauce, chili sauce

Ingredients for Vietnamese Caramelized Pork and Coconut: pork belly, coconut, shallots, chili, seasonings

Instructions

Prepare the Ingredients

Rinse the pork belly well, using salt to help remove any odors, then cut into bite-sized cubes. Peel the coconut, rinse the meat, and chop it into small pieces. Peel and finely chop the shallots. Rinse and slice the chili.

Marinate the Pork

Place the pork, chopped shallots, sliced chili, and coconut meat in a large bowl. Add 1 tablespoon brown sugar, 1 tablespoon seasoning granules, 3 tablespoons fish sauce, and 1 tablespoon chili sauce. Mix everything well and let it marinate for about 30 minutes to absorb the flavors.

Caramelize and Braise

In a pot, heat 1 tablespoon of brown sugar with 2 tablespoons of cooking oil over medium heat. When the sugar melts and turns a caramel color, add the remaining chopped shallots and sauté until fragrant. Next, add the marinated pork and coconut mixture and stir-fry for about 5 minutes until the pork firms up.

Pour in the fresh coconut water, bring to a boil, then reduce the heat to low. Simmer gently for about 20 minutes, allowing the pork and coconut to absorb the flavors and become tender. Taste and adjust seasoning if needed, then turn off the heat.

Finished bowl of Vietnamese Caramelized Pork and Coconut (Thit Kho Dua), showing tender pork and coconut in caramel sauce

Tips for Ingredients and Serving

For the best Caramelized Pork and Coconut, choose pork belly with thin skin, white fat, plenty of meat, and a fresh pink color. Select young coconut meat (bánh tẻ type) that is neither too mature nor too green.

The dish is perfect when the pork is tender and has a glossy golden-brown color. The coconut pieces should be tender-sweet and fully infused with the sauce’s flavor. Serve this dish with steamed white rice for a truly satisfying meal.

With this detailed recipe, we hope you can confidently make delicious Caramelized Pork and Coconut at home. Happy cooking, and enjoy warm meals with your family!