Red Boat Pork Belly in Caramel Sauce (Thit Kho)

Tap an ingredient or step to check it off.

1. 1Step 1: If using pork belly, cut across the grain into 1 to 1 1/4-inch wide rectangular chunks, then cut into 1/4-inch-thick pieces. If using shoulder, cut into similar size pieces, about 1/4-inch thick, with a little fat. Season pork with salt and pepper and set aside.
2. 2Step 2: In a 3-quart saucepan, warm oil over medium heat. Add shallot and garlic, cook stirring frequently for about 2 minutes, until some pieces start browning. Turn off heat.
3. 3Step 3: Move pan to a cold burner, let calm down, then transfer shallot and garlic to a small bowl or plate. Keep nearby.
4. 4Step 4: Return pan to medium heat, add sugar and let it melt, stirring frequently with a silicone spatula. Once caramelized to light orange, about 1 minute, add back shallot and garlic. Cook about 2 minutes longer to further brown aromatics and push caramel to rich dark brown. Lower heat if pan seems out of control or smoke appears.
5. 5Step 5: Dump in pork and mix well. Stir frequently until pork no longer looks raw, about 2 minutes. Sugar will stick to spatula so knock it off with a spoon or other utensil.
6. 6Step 6: Add fish sauce, water, and Thai chilis. Stir and bring to a vigorous simmer. Cover and lower heat to gently simmer. Cook 10 to 15 minutes, stirring occasionally and lowering heat as needed. Pork is done when firm tender, brown-red, and rich sauce. Turn off heat, cover, let rest 5 minutes.
7. 7Step 7: If too much fat, use slotted spoon to transfer pork to a bowl. Tilt pan and use metal ladle to remove fat as desired; save for other uses. Return pork to pan, stir to coat.
8. 8Step 8: Taste pork and sauce. If needed, add sprinkling of Red Boat Salt, fish sauce, pepper, or sugar for savory, spicy sweet finish. If too salty or want more sauce, stir in water by tablespoon and if needed reheat. Transfer to shallow bowl and serve with cucumbers on separate dish.