Caramelized Pork Belly and Shrimp / Thịt Kho Tôm

When you think of home-cooked Vietnamese food, one of the variations of thit kho (braised pork) has to be very high on that list! This version, Thịt Kho Tôm, is essentially a broke person’s surf and turf! This delicious dish brings together tender braised pork belly and juicy shrimp swimming in a savory caramelized sauce that’s pure magic. Thit kho tom is a dish that will wow anyone who tries it and is definitely one of my favorites. Let’s explore the rich history, the ingredients, and the steps to make this Vietnamese classic.

A Quick Dive into Thịt Kho Tôm’s Origins

Thit Kho Tom, or Caramelized Pork and Shrimp, is a favorite in Vietnamese homes, especially during Lunar New Year celebrations. It’s a twist on the more common Thit Kho (caramelized pork belly) and is loved for its blend of flavors from both land and sea. The caramelization process enhances the natural sweetness of the ingredients to create a rich, savory sauce that’s perfect with steamed rice.

This braised pork dish, or any variation, is a major component of “com gia đình” or family meals. In Vietnamese culture, these meals are not just about eating; they are a vital aspect of family life, bringing loved ones together to share food and stories and create lasting memories.

How to make Nước Màu (Vietnamese Caramel Sauce)

Nuoc mau is a fundamental component in many Vietnamese braised dishes. The dark and rich caramel adds a deep, complex flavor and a beautiful amber color to many dishes.

After much trial and error, the most fool-proof way to make nuoc mau is simply heating up sugar. Many recipes call for the addition of water, oil, or coconut water. What I’ve seen is that adding those liquids introduces more variability into the sauce, making it easier to crystalize, harden, or burn too quickly and become acrid.

In a sauce pot on medium-low heat, add sugar and move to an even layer to coat the bottom of the pot. While occasionally stirring, let the sugar melt and slowly darken. Eventually, the sugar will turn a dark amber color, and when it achieves that deep color, you know it’s good to go (usually takes 5-7 minutes). The one caveat to this version is that when you add your proteins, the sugar will start clumping up. Don’t worry, though, as that’s completely normal. Continue to cook, and that sugar will eventually dissolve into the sauce.