Method

  1. Prepare the pork and aromatics

    Set a flameproof clay pot or heavy-bottomed saucepan near the stove. Trim any thick exterior fat from 700 g of boneless pork shoulder, then cut it into 3 cm (1 1/4 in) pieces on a board reserved for raw meat. Slice 3 shallots, mince 4 garlic cloves, grate 20 g of fresh ginger, and cut 4 scallions into short lengths, keeping the dark-green pieces separate. Wash your hands, knife, board, and nearby surfaces with hot soapy water before handling the rice or other ready-to-eat ingredients.

  2. Cook the caramel

    Add 50 g of granulated sugar and 45 ml of water to the cold pot. Set it over medium heat and stir only until the sugar is evenly wet. Let the syrup bubble without stirring; gently swirl the pot as it changes from clear to deep amber, 6 to 8 minutes. Start checking at 6 minutes and pull the pot from the heat before the caramel smokes.

    06:00

  3. Coat the pork and soften the aromatics

    Coat the pork and soften the aromatics during preparation

    Carefully add 700 g of boneless pork shoulder to the caramel a few pieces at a time, standing back from the steam. Return the pot to medium-high heat and turn the pieces until coated. Cook for 5 minutes, stirring often, until the surfaces lose their raw color and begin to brown. Add 3 shallots, 4 garlic cloves, and 20 g of fresh ginger; cook for 2 minutes until fragrant.

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  4. Braise until tender

    Pour in 45 ml of fish sauce (contains fish) and 480 ml of unsweetened coconut water, then add 2 g of coarsely ground black pepper and the pale scallion pieces. Scrape the bottom to dissolve the caramel and bring the liquid to a gentle simmer. Partially cover, lower the heat, and braise for 35 to 45 minutes, turning the pork every 10 minutes. Start checking at 35 minutes: the pork should yield easily to a fork. Use a food thermometer on a large piece; it must reach at least 63°C (145°F), and shoulder is usually most tender around 88–93°C (190–200°F).

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    00:10:00

  5. Reduce the sauce and finish

    Uncover the pot and raise the heat to medium. Simmer for 10 to 15 minutes, stirring gently and turning the pork, until the sauce is glossy and coats a spoon but still pools around the meat. Start checking at 10 minutes. Add the dark-green scallion pieces and Thai chile (optional) during the final minute. Remove the pot from the heat and let the pork stand for 3 minutes before serving.

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  6. Serve with jasmine rice

    Divide 600 g of cooked jasmine rice among warm bowls. Spoon the pork and sauce over the rice, making sure each serving gets both lean and richly marbled pieces, and serve immediately.

Cook's noteThe finished sauce should be shiny and spoonable, not dry. Stop reducing while a little liquid remains; it thickens slightly during the 3-minute stand.

Smart Substitutions

  • No clay pot? Use a heavy-bottomed saucepan or small Dutch oven. A clay pot should be flameproof and used within the manufacturer's heat limits.
  • Prefer pork belly? Use the same weight of boneless pork belly for a richer braise, and spoon off excess rendered fat before the final reduction.
  • No coconut water? Use an equal amount of unsalted chicken stock. The sauce will be more savory and slightly less rounded.
  • No Thai chile? Leave it out for a mild finish or add a pinch of crushed red pepper during the final minute.

Tips and Variations

  • Pat the pork dry before it meets the caramel; less surface moisture means less splatter and better browning.
  • Choose a light-colored granulated sugar so the change from amber to burnt is easy to see.
  • Keep the braise at a lazy simmer. Hard boiling tightens the meat and can reduce the sauce before the shoulder softens.

What Went Wrong?

  • Caramel hardened around the pork Keep the heat moderate and continue adding the braising liquid gradually. The hardened sugar will dissolve as the liquid warms.
  • Pork is still tough Partially cover the pot again and continue at a gentle simmer, checking every 10 minutes until a fork slides in easily.
  • Sauce is too thin Remove the lid and simmer a little longer, turning the pork so the sauce reduces evenly without scorching.
  • Sauce tastes too salty Add a splash of coconut water, simmer briefly, and balance the sauce with a small pinch of sugar if needed.

Nutrition Estimate

Calories720
Protein36 g
Carbs68 g
Fat32 g
  • Fiber: 3 g per serving
  • Sodium: 1190 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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FAQ

Is this the same as thịt kho tộ?It follows the same Vietnamese kho approach: pork is simmered with a nước màu-style caramel, fish sauce, aromatics, and coconut water until tender and deeply glazed. Family versions vary in cut, sweetness, and whether they include chile or other aromatics.
Do I need an actual clay pot?No. A flameproof clay pot gives the dish its familiar presentation, but a heavy saucepan or small Dutch oven provides the steady heat needed for the caramel and braise.