Thịt Kho Tiêu is that cozy family dish we all grew up with—pork braised till tender, kissed with caramel and a kick of black pepper. Perfect with loads of rice, and yes, I’ll show you the quick 30-minute way to make it at home.
What’s Inside
Thịt Kho Tiêu – A Comfort Dish with Extra Rice
In a Vietnamese home, dinner often means four simple things: rice, a protein, veggies, and a light soup (canh). And among them, Thịt Kho Tiêu—pork braised with caramel and pepper—was my mom’s go-to.
Quick, bold, and so comforting. As a kid, the moment she cooked it (or her lemongrass pork chops, or caramelized ribs), I’d happily polish off two bowls of rice without a second thought.
The Art of “Kho” in Vietnamese Cooking
In Vietnam, kho simply means braising or simmering until flavors really sink in.
Most often, it’s pork, chicken, or fish bubbling away in a rich caramel sauce, giving us classics like Cá Kho (caramelized fish) or Gà Kho Gừng (ginger chicken). And sometimes, kho means heartier stews, like the fragrant Bò Kho (beef stew).
Even with Thịt Kho (caramelized pork), no two pots are quite the same. Some are soupy, others thick and glossy.
Ingredients
- Pork: Go with pork belly, shoulder, butt, or even loin. For Thịt Kho Tiêu, I swear by pork shoulder—it’s got just the right balance of fat and meat.
- Black Peppercorns: The soul of this dish. Freshly cracked peppercorns give the best kick, but ground pepper works too if you want it milder.
- Fish Sauce: No salt, no soy sauce—just fish sauce. It’s the one true seasoning here.
- Sugar: A little sweetness to balance out the savory flavors.
- Scallions, Garlic & Red Chili: These aromatics don’t just add depth; they also brighten up the dish.
- Vietnamese Caramel Sauce (Nước Màu) or Molasses: For that glossy, caramelized color. Traditionally, it’s nước màu, but molasses is a great shortcut I’ve grown to love.
Instructions
Step 1 – Prep the ingredients. Separate scallion whites and greens, then chop. Mince garlic, slice chili, and crush black peppercorns (if using whole). Cut pork into bite-sized pieces or strips about 1 inch (3 cm) wide.
Step 2 – Sauté aromatics & sear pork. Heat oil in a pan, sauté garlic and scallion whites until fragrant. Add pork and stir-fry over medium-high heat until no pink remains.
Step 3 – Season & simmer. Stir in sugar, fish sauce, and molasses (or nước màu). Add crushed pepper and chili, then pour in enough water to just cover the pork. Cover and let it simmer on medium heat until the sauce reduces.
Step 4 – Finish & serve. Taste and adjust seasoning. Garnish with scallion greens, then serve hot with plenty of steamed rice.
Expert Tips
Adjust the heat: This dish gets its punch from lots of black pepper. Tone it down for kids or if you prefer a milder flavor, or add more if you like it fiery.
Seek out Phú Quốc peppercorns: If you ever visit Vietnam, bring some home. They’re famous for their rich aroma and quality—just like the island’s legendary fish sauce.
Perfect Pairings: Thịt Kho Tiêu begs for rice—whether it’s steamed jasmine rice, sticky rice, or even congee.
You can also try my: Microwaved Jasmine Rice, Instant Pot Sticky Rice, Pandan Sticky Rice, or Coconut Basmati Rice.
Variations & Ideas
Ingredient Swaps: Try pork ribs or crispy pork belly for a different texture, or add bamboo shoots, daikon, or fermented mustard greens for extra flavor.
Northern Style: Thịt Kho Tàu—rich, deep caramel notes served with tiger skin eggs.
Southern Style: Thịt Kho Trứng—slow-braised in sweet coconut water for that signature Southern taste.
Discover more delicious Vietnamese recipes
(Vietnamese Sandwich)
(Vietnamese Steamed Rice Rolls)
(Northern Rice Noodles with Grilled Pork)
Thịt Kho Tiêu (Vietnamese Black Pepper Caramelized Pork)
Ingredients
- 1.2 pound pork (560g) (pork belly, pork shoulder, pork butt, pork loin)
- 4 tbsp fish sauce (adjust to your taste)
- 3 tbsp sugar (adjust to your taste)
- 2 tbsp black peppercorns (or black pepper powder, adjust to your taste)
- 1 red chili (goat horn pepper, jalapenos)
- 2 garlic cloves
- 2 sprigs scallions
- 2 tbsp cooking oil
- ½ tsp Vietnamese caramel sauce (nước màu) (or Molasses)
Instructions
- Chop the white and green parts of scallions separately.
- Slice the red chili and mince the garlic.
- If using whole black peppercorns, crush them with a mortar and pestle to intensify the flavor. Skip this step if using black pepper powder.
- Dice the pork into bite-sized pieces or 3 cm (1.2 in.) wide strips.
- In a pan, sauté the minced garlic and chopped white part of the scallions in cooking oil until they become fragrant. Then, add the pork to the pan and stir-fry over medium-high heat until the meat loses its raw color.
- Season the pork with sugar, fish sauce, and molasses (or Vietnamese caramel sauce). Stir-fry for an additional minute.
- Add the crushed black pepper (or black pepper powder) and sliced red chili to the pan. Pour enough water into the pan to cover the meat, then close the lid. Let the pork simmer on medium heat until the sauce reduces to your desired consistency.
- Taste thịt kho tiêu and adjust the seasoning according to your preference.
- Finally, garnish the dish with the chopped green part of the scallions. Serve it alongside steamed rice!
