Thịt Kho Tiêu, or Black Pepper-Braised Pork, is a beloved staple in Vietnamese home cooking. It's cherished for being incredibly easy to prepare, quick to finish, and deeply comforting. Unlike its cousin, thịt kho trứng (caramelized pork with eggs), this version features a rich, reduced caramel sauce that beautifully coats each piece of pork belly. The star of this dish is Bazan Pepper, which brings in an extra layer of toasty flavor and warmth. For those who enjoy a spicier kick, add a pinch of Heaven Facing Chili.
1 lb pork belly, cut into chunks ½ tablespoon granulated sugar ¼ cup fish sauce 1 can (about 13.5 oz) coconut water (or substitute with an equal amount of water) ½ - 1 tablespoon of Bazan Pepper Scallions for garnish
In a small pan, toast the Bazan Pepper over medium-low heat. Stir frequently until it becomes fragrant, typically about 1-2 minutes. Remove from the heat immediately to prevent burning. Once cooled slightly, crush the pepper using a mortar and pestle or the back of a spoon. Set aside. Adjust the amount of pepper to your preference.
In a small saucepan, combine sugar and 1 tablespoon of water. Cook over medium-low heat until the sugar fully dissolves and begins to change color. Continue cooking until the mixture turns into a rich, golden-brown caramel sauce.
Add the pork belly chunks to the caramel sauce. Stir quickly and thoroughly to coat each piece in the caramel sauce.
Add a small pinch of the crushed Bazan Pepper to the pork. Pour in the coconut water (or regular water) and the fish sauce. Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for 20-30 minutes, or until the pork is tender.
When the liquid reduces to a thick and glossy sauce, add the rest of pepper.
Remove from the heat and serve with a warm bowl of rice.
Garnish with freshly sliced scallions for a pop of color and a hint of fresh, oniony flavor that brightens the rich dish.
