Thit kho nuoc dua is hard in one way: keeping the pork tender without letting it fall apart. The braising liquid should stay clear and the color deep amber, with the seasoning reaching the middle of each piece. Rushed, the meat is still tough, and taken too far it collapses.
One detail worth copying is tying string around each piece of belly before it goes in the pot, which holds the square shape through a full hour of braising. Fresh coconut water takes care of the sweetness and the color, with no caramel needed.
This batch weighs about 1.2kg, at roughly 249 calories per 100g.
Method
Rinse 500g pork belly, cut it into 5cm squares and tie string around each piece so it holds its shape in the pot.
Marinate the pork with 2 teaspoons minced garlic, 1 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon salt and 1/2 teaspoon MSG, and leave it for 30 minutes.
Put 4 duck eggs in a pot of cold water, boil them, then cool them in water and peel them.
Heat the water from 1 young coconut, add the marinated pork, bring it to a boil and skim the foam carefully, then lower the heat so the meat turns tender and takes on the seasoning.
When the pot comes back to a boil, add the peeled eggs.
Once caramel starts to cling to the side of the pot, swirl the pot gently so it dissolves into the braising liquid, which brings up the color without any caramel sauce.
Season with 2 tablespoons fish sauce and 1 teaspoon kOBE Monk Fruit Blend, raise the heat so the fish sauce boils, and turn the pork so it takes the seasoning evenly.
Lower the heat, add 1 red horn chili and braise until the liquid has reduced and the meat is tender, then turn off the heat. Serve it with rice and bean sprout pickles.
Tips
Pork belly with the ribs removed braises better than plain belly.
Eggs started in cold water do not crack, and stirring the water in a circle as it comes to the boil centers the yolks.
Add the eggs once the pork is already tender, as early eggs turn rubbery and deep brown.
Careful skimming at the first boil is what keeps the braising liquid clear.
A bare simmer keeps the pieces whole, while a hard boil breaks them down.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.