Thit Kho Dua Chua (Caramel-Braised Pork Belly with Pickled Cabbage)
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Ingredients
- 600 g pork belly slices
- 150 g pickled red cabbage
- 35 g caster sugar
- 2 tbsp fish sauce
- 2 shallots
- 2 garlic cloves
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 947 kcal
- Protein
- 27.9 g
- Carbohydrate
- 75.8 g
- of which sugars
- 11.9 g
- Fat
- 57.7 g
- of which saturates
- 20.4 g
- Fibre
- 2.3 g
- Salt
- 2.66 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack.
- 2
Melt the caster sugar in a pot until it turns a deep amber caramel, then carefully stir in the fish sauce and 150ml water.
- 3
Add the chopped shallots, garlic and pork belly and simmer for 30 minutes, stirring occasionally, until tender and cooked through with no pink remaining.
- 4
Stir in the pickled cabbage (standing in for the traditional pickled mustard greens) and simmer for 5 more minutes.
- 5
Serve with the rice.
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