With all the Vietnamese cooking and BBQing that I do, I’m always trying to find new innovative ways to incorporate Vietnamese flavors into my BBQ and have had this idea for a while to smoke Thịt Kho in my Smoker!
This Smoked Thịt Kho is essentially Pork Belly Burnt Ends prepared in Vietnamese Thịt Kho style. I’ve been checking out Red Boat’s super convenient Vietnamese Simmer Sauce and thought it would be the perfect sauce to use as the BBQ sauce during the wrapped part of the smoking process.
The super tender and melt-in-your-mouth pork belly in the Smoked Thịt Kho was infused with super yummy smokiness and had all my favorite savory and sweet Vietnamese flavors in every bite. I couldn’t stop drizzling the sauce all over steamed rice and ate way more rice than I normally do, but it was worth it.
Ingredients:
3-4 pounds pork belly, cubed
2 tablespoons black pepper
1 tablespoon Kosher Salt
1 tablespoon granulated garlic
1 tablespoon paprika
8 hard boiled eggs
1 onion, chopped
16 ounces Red Boat Vietnamese Simmer Sauce
1 can Coco Rico
1/4 cup honey
6 Thai Chilies
Chopped cilantro and green onions, for garnish
Steps:
Season Pork Belly – Season cubed pork belly with coarse black pepper, Kosher salt, granulated garlic, and paprika. Let seasoning hang out for at least half an hour.
Smoke Thịt Kho – Setup the grill/smoker to 250 degrees indirect BBQing. Smoke the pork belly for 2 hours or until the internal temp of pork belly reaches 165-170 degrees. Add pork belly, onions, hard boiled eggs, Thai Chilies, and honey, and pour in Red Boat Vietnamese Simmer Sauce and Coco Rico into the aluminum tray. Wrap the aluminum tray with foil and continue smoking the pork belly wrapped at 300 degrees for another 90 minutes or until pork belly reaches 205 degrees. Remove the foil and finish smoking the pork belly by smoking the pork belly uncovered for another 30-60 minutes.
Serve Smoked Thịt Kho – Garnish the Smoked Thịt Kho with chopped cilantro and green onions. Serve with steamed Jasmine rice and your favorite sides.
Tips:
- If skin on pork belly is not available, using no skin pork belly is fine too
- If you don’t have access to the Red Boat Vietnamese Simmer Sauce, you can use the marinade from the Caramelized Braised Pork and Eggs (Thit Kho Trung) recipe for the braising liquid.
No Limit Cooking 
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