I would like to talk about Thit kho tau (TKT) which is among the signature foods in Vietnam.
You know, TKT or Vietnamese braised pork belly in coconut water is one of the traditional dishes during Tet or Lunar New Year. And to the best of my knowledge, it’s originally from the south of our country. You know, it’s safe to say TKT is a must on any family dining tables when Tet is just around the corner. And I remember, my grandma told me that, at one time, regardless of how poor we were, even if we were so poor that we couldn’t afford any meat during the year, when Tet arrived, every family would scrape together enough money to buy a small piece of pork belly and cook TKT to make sure we would definitely have it on our tables and more importantly to offer it to our ancestors or family members on the altar. If you ask me why TKT is such an important dish, I wish I could go back in time to witness what really happened to this food and then give you a precise answer. Anyway, when it comes to how to prepare it, honestly I am no masterchef or Gordon Ramsay, but I am a good observer, you know, from what I saw, the key is the ingredients, so in order to make the tastiest TKT, you must choose the ingredients wisely such as the best meat, eggs, some fresh coconuts and not to mention some staple spices. Oh, the pork belly must contain both fat and lean meat, or it will get unsuitably dry during the long cooking storage. And after marinating meat with high quality fish sauce about 30 minutes, uh huh put all things together in a giant pot, and wait until the meat becomes super tender and absorbs all amazing flavors.
Actually, no one can deny its irresistible aroma and flavor and you know, nothing is better than eating TKT with a bowl of steaming rice on Tet holidays. And from a cultural perspective, our TKT symbolizes happiness and prosperity, so it’s obviously considered an indispensable dish in Vietnamese culinary culture.
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