CARAMELIZED PORK BELLY (THIT KHO)
This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier! This also allows the flavors to meld a little more. Serve with rice.
Provided by Pat
Categories World Cuisine Recipes Asian Vietnamese
Time 1h43m
Yield 6
Number Of Ingredients 8
Steps:
- Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
- Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
- Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.
- Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 15.6 g, Cholesterol 266.8 mg, Fat 26.3 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1831.6 mg, Sugar 6.3 g
CARAMELIZED PORK BELLY- THIT KHO TAU
Traditional Vietnamese sweet & salty dish consisting of caramelized pork belly & hard-boiled eggs slowly braised in coconut juice. The longer it simmers, the more tender it becomes. Usually served with rice, steamed vegetables, or side of pickled mustard greens to provide a fresh and crunchy balance to the richness of this dish.
Provided by starredmonkey
Categories Pork
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
- Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied.
- As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
- Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat.
- Stir shallots and garlic into the wok.
- Pour in coconut water and bring to a boil. Liquid should just cover the pork.
- Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out.
- Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying.
- Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
- Top with green onions for garnish.
Nutrition Facts : Calories 930.5, Fat 85.7, SaturatedFat 30.9, Cholesterol 295.6, Sodium 1420.3, Carbohydrate 16.4, Fiber 0.3, Sugar 12.3, Protein 22.5
VIETNAMESE-STYLE CARAMEL PORK
Stir-fry chunks of pork with shallots, ginger and chilli in a wok then add fish sauce and brown sugar for a sweet, sticky and spicy sauce
Provided by Katy Greenwood
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp of the oil in a wok over a high heat and stir-fry the pork in batches until browned all over. Remove with a slotted spoon and set aside.
- Turn the heat right down and add the remaining oil, then stir in the shallots, ginger and chilli. Cook over a low heat for a couple of mins until just starting to soften. Add the sugar, fish sauce and 200ml water to the pan and stir everything together. Bring to the boil, stirring, so that the sugar dissolves, then return the pork to the pan. Bubble vigorously for 8-10 mins until the sauce thickens to coat the meat and become glossy. Taste and stir in a little more fish sauce, if needed, along with the chilli sauce. Sprinkle with the spring onions and serve with steamed rice and pak choi.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Protein 24 grams protein, Sodium 0.9 milligram of sodium
CARAMELIZED PORK SLICES
This easy treatment for pork caught my eye when I saw the word "caramelized." The slightly sweet glaze is yummy. I like to serve this over noodles or rice...or with mashed potatoes. -Elisa Lochridge, Beaverton, Oregon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tenderloin into 8 slices; pound each with a meat mallet to 1/2-in. thickness. In a nonstick skillet, heat 1 teaspoon oil over medium-high heat; brown pork on both sides. Remove from pan., In same skillet, heat remaining oil over medium-high heat; saute garlic 1 minute. Stir in remaining ingredients. Add pork, turning to coat; cook, uncovered, until a thermometer inserted in pork reads 145°, 3-4 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 198 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 344mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ROAST PORK BELLY WITH CARAMELISED PEANUT SAUCE
Need a dinner party dish to impress? Roast pork belly is always popular and with added spice and an addictive peanut sauce, this will win your guests over
Provided by Diana Henry
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 24
Steps:
- Pound all of the ingredients for the spice rub together using a pestle and mortar. You'll end up with a coarse mixture. Transfer to a small bowl. Heat oven to 220C/200C fan/gas 7.
- To prepare the spices that will be simmered with the pork, pound the cinnamon, ginger, lime leaves and peppercorns using a pestle and mortar to a rough paste. Add the garlic. Roughly break up the star anise - it's much too strong if you pound it - and add that too. Tip the spice mixture into a flameproof roasting tin that the pork will fit into. Lay the pork on top, skin-side down. Add enough boiling water to come just up to the level of the meat. Bring to a simmer on the hob and cook for 20 mins.
- Take the pork out of the water and pat it dry. Discard the water and spices in the tin, wash and dry. Set a rack inside the roasting tin and lay the pork on top, skin-side up. Spread the spice rub over the pork, then drizzle on a little oil and rub all over the pork. Sprinkle over some sea salt, put in the oven and cook for 20 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 45 mins. Finish under the grill for 10 mins to crisp up the skin.
- Make the sauce while the pork is cooking. Heat the oil in a frying pan and cook the shallots over a medium heat until golden. Add the chilli, garlic, and ginger and cook for 2 mins, then add the sugar. Cook until the sugar caramelises - be careful not to burn it - then quickly add 300ml water (it will sizzle and spit a bit). Stir in the lime leaves, fish sauce, lime juice and peanut butter. Bring to a simmer, stirring to break down the peanut butter. Taste. I usually add a little tamarind paste, but you might prefer to add more lime juice or fish sauce. Serve the pork belly with the sauce, rice and greens.
Nutrition Facts : Calories 643 calories, Fat 46 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1.2 milligram of sodium
CARAMELISED PORK BELLY
From the Australian Magazine Feast. My husband made this for guests last night and it was the star of a lovely dinner. It's a gorgeous mix of salty and sweet.
Provided by JustJanS
Categories Pork
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place 2 cups water, stock, soy, ginger, star anise and pork in a large saucepan and bring to the boil. Reduc heat to low, cover and simmer for 1 1/2 hours or until the pork is tender. Remove from the heat and cool.
- Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
- Heat a frying pan over medium heat skin-side down or until the skin is crisp. Russ gave up and did this under the griller/broiler watching it carefully so as it didn't burn.
- Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
- Add the palm syrup to the reserved pan and cook over medium heat for 5 minutes or until the syrup has reduced slightly. Return the pork chunks to the pan and cook turning gently for 3 minutes or until the pork is coated with the syrup.Stir through the fish sace and serve. Yum!
Nutrition Facts : Calories 1499.6, Fat 135.7, SaturatedFat 49.2, Cholesterol 187.5, Sodium 3505.6, Carbohydrate 34, Fiber 0.3, Sugar 22, Protein 33.9
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