VIETNAMESE CARAMELIZED PORK BELLY - THIT BA CHI KHO TIEU

[@southamericanredneck9471]

That looks so yummy!

[@PeterParker-pz9ls]

Looks absolutely scrumptious Juliye! Thanks for sharing and I will definitely be cooking this in the near future. Love your cooking style, always heavy on the garlic, onions (scallions, shallots) and pepper. Outstanding work!

[@julietran1371]

Peter Parker Thank you! :)

[@luvtrump8658]

Delicious! Going to try

[@trey8087]

That garlic yummmm!

[@ckao80]

Looks amazing. You should eat the food at the end of your videos.

[@julietran1371]

ckao80 Thanks! Lol hm

[@RelaxShrimp]

Looks good!

[@julietran1371]

Phien Tran thank you!

[@prometheusproject4217]

Thank you

[@stayscheming430]

My favourite viet dish!

[@julietran1371]

Stay Scheming mine too! Once in a while you just crave for that simple comfort dish 😋

[@rbagboyz]

can you explain to me the color change at 11:40 to 11:53 .. scratching my head ????

[@hvnguyen510]

🤤

[@joakoin]

Thank you so much!! I cooked this a couple days ago and it was AMAZING, I just had to add a bit more coconut milk and let it cook 10 min longer to get that brown color that you achieved but it was probably because I used a bit more pork. At the end something weird happened and maybe you know the reason why... all the fat separated from the sauce, maybe the fire was to high? But It was delicious anyway

[@julietran1371]

Good question! Oil and water don’t usually mix and most of the time they separate from each other. The sauce is a liquid water base and it’s probably why it separates from the the oil. Best explanation I can think of! :) So glad you liked it! Thank you for remaking!