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Source: Delightful Plate
Vietnamese Caramelized Pork Belly (Thit kho tau) is classic comfort food of Viet families.This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier! This also allows the flavors to meld a little more. Serve with rice.
Slice pork belly into 1-inch pieces layered with skin, fat, and meat. In a bowl, toss the pork with crushed garlic, shallots, salt and pepper. Set aside at room temperature for 10-20 minutes.
In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan (or stir) to combine and remove it from the stove. Set aside.
Place a heavy-bottomed pot over medium heat and add a small amount of cooking oil. Once the oil is hot, add the pork belly, along with all the crushed garlic and shallots, and the caramel sauce. Stir and cook to coat the pork with the caramel sauce and then add fish sauce. Continue to stir and cook.