Posted by: SV | March 4, 2008

Sweet Pork

A piping hot bowl of rice topped with Sweet Pork is one of my favorite childhood food memories. My mom usually makes this with plenty of sauce, great for drizzling over the rice! Traditionally, this is made with small bone in pork ribs but equally good with the boneless cuts of pork. You can use pork butt or boneless, country style pork ribs. I usually try to trim as much of the fat as possible off the pork but still enough for the meat to brown.

If you don’t like sweet meat dishes, you can skip the sugar and it still is a very nice savory dish.

Sweet Pork/ Tht Heo Kho

(Serves 6)

  • 2 lbs of boneless pork, cut into 1 inch cubes
  • 3 chopped cloves of garlic
  • 1/2 cup chopped onion
  • 1 tsp salt
  • black pepper to taste
  • 3 tbsp fish sauce
  • 3 tbsp brown sugar
  • ½ – ¾ cup water
  • 2 sprigs of chopped green onion

1. Marinade cubed pork with garlic, salt and pepper for 10-15 minutes.

2. Heat a large sauté pan (~6 quart) on medium high heat.

3. Add marinated pork to hot pan and stir fry until lightly brown.

4. Reduce to low heat, stir in chopped onions.

5. Add fish sauce, brown sugar, and water (3/4 cup if you want it saucy)

6. Cover and simmer over low hear, about 15-20 minutes, until meat is tender.

7. Add chopped green onions in the last 2-3 minutes of cooking.

Sweet Pork, originally uploaded by simpleviet.


  1. most of the written versions of this that i’ve seen call for the sugar/fish sauce to be caramelized… i haven’t had huge success with those versions w/ the girls. i’ll try this version this weekend.


  2. You can take the extra step and do the carmelization but I think it’s unnesscary and time consuming. Mom never does this and all turns out great.

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