Thit Kho Khom (Pineapple and Caramel-Braised Pork Belly)
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Ingredients
- 600 g pork belly slices
- 225 g tinned pineapple chunks in juice
- 40 g caster sugar
- 2 tbsp fish sauce
- 2 shallots
- 2 garlic cloves
- 2 spring onions
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 974 kcal
- Protein
- 27.9 g
- Carbohydrate
- 83.1 g
- of which sugars
- 18.9 g
- Fat
- 57.7 g
- of which saturates
- 20.4 g
- Fibre
- 2.2 g
- Salt
- 2.01 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 100ml water.
- 3
Add the chopped shallots and garlic and the pork belly, and simmer for 35 minutes, stirring occasionally, until tender.
- 4
Add the pineapple chunks and their juice and simmer for a further 10 minutes until the pork is cooked through with no pink remaining and the sauce has reduced.
- 5
Scatter with spring onions and serve with the rice.
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