How to Make: Braised Pork Belly and Pickled Mustard Greens (Thịt Kho Dưa Chua)

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides a similar umami flavor with less sodium.

pork belly

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner and cheaper while still being flavorful.

Wash your hands thoroughly before starting.

Parboil 2 pounds of skin-on pork belly for about 10 minutes to reduce porky funk.

Rinse and scrub the pork belly under cold water.

Cut the pork belly into half-inch bite-sized pieces.

Place the pork belly pieces in a mixing bowl.

Add 1 tablespoon of minced garlic to the bowl.

Dice a small shallot and add it to the bowl.

Season the mixture with 1 tablespoon of fish sauce, 0.5 tablespoon of sugar, 0.5 tablespoon of MSG, and salt and pepper to taste.

Mix the ingredients in the bowl with your hands and let it marinate in the fridge for about 30 minutes.

In a pot, add 3 tablespoons of sugar to make Nook M or caramel on medium-low heat, stirring occasionally until it turns dark amber.

Add the marinated pork belly and any marinade into the pot and brown the pork for a few minutes.

Add about 1 cup of water to the pot and bring it to a boil.

Throw in 2 whole Thai chilies, reduce the heat, and simmer covered for about 30 minutes.

After simmering, add a couple of tablespoons of fish sauce and adjust seasoning with sugar and salt to taste.

Rinse the pickled mustard greens to reduce excess salt before adding it to the pot.

Mix the pickled mustard greens into the pot and let it simmer for about 5 minutes to meld flavors.

Add black pepper and make final seasoning adjustments before plating.

Serve the dish in a bowl with sauce, alongside white rice and blanched vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens