Thịt Kho Tiêu, Vietnamese braised peppered pork, is the perfect comfort food and totally reminds me of home. I’ve always thought that this dish has healing powers because when I was sick as a kid, my parents made this for me to eat with plain porridge. Also, after someone has a baby or is recovering from surgery, my mom made this as ultimate recovery food and served it with boiled cabbage and porridge. My mom is convinced that it accelerated the recovery process. True or not, I didn’t mind it because it always tastes soo good! I love the super flavorful, spicy, and peppery taste of the pork and enjoy it anytime.
For this dish, I used thinly sliced pork loin to make it a bit leaner, but pork belly would be an excellent choice if you want it even richer and more tender.
2 pounds pork loin or belly, cut into thin strips
⅓ cup fish sauce
1.5 tablespoons coarse black pepper
1 tablespoon thick or dark soy sauce
2 teaspoons sugar
1 12 ounce can Coco Rico Coconut Soda or Coconut Juice
2-3 garlic cloves, minced
Chopped green onions, for garnish
Marinate Pork – Marinate pork in fish sauce, black pepper, thick soy sauce, and sugar for at least one hour.
Braise Pork – Sear pork over high heat until it begins to brown and the liquid reduces a bit. Add fresh minced garlic and coconut soda and simmer the pork for at least 30 minutes or until the flavor packed liquid reduces to the desired consistency. Garnish with chopped green onions and we’re ready to eat.
- Pork loin is a great leaner option, but if you like the melt in your mouth gelatinous taste, use pork belly
- Add more or less pepper depending on how spicy you like it
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