Clay Pot Pork (Thit Kho To)

I don't have a clay pot, so I use a dutch oven or pressure cooker instead.

Makes four servings.



  1. Marinade pork in scallion, ginger, chili, fish sauce, and black pepper 2 to 4 hours.
  2. Melt sugar in a sauce pan, stirring constantly until you have a medium amber caramel. This is the only tricky part of the recipe. Don't burn the sugar!
  3. Kill the fire and add water, stirring to fully dissolve the caramel. It'll bubble quite a bit, so be careful.
  4. Add pork and any extra marinade to the caramel sauce.
  5. Simmer until the pork is fork-tender and has taken on a medium-dark color from the caramel sauce.
  6. Serve with sticky rice.