VIETNAMESE CARAMEL PORK
Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!
Provided by Nagi
Categories Main
Time 1h40m
Number Of Ingredients 9
Steps:
- Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
- Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
- Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
- At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
- Stir and the pork will brown and caramelise in the fat.
- Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
- Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
Nutrition Facts : ServingSize 365 g, Calories 727 kcal
CARAMELIZED PORK BANH MI
A banh mi is basically a Vietnamese hero sandwich. Often made with ground pork, this one has pork tenderloin that can be grilled or pan seared. The pate is optional, but normally found in a banh mi. Recipe adapted from Yahoo! Shine.
Provided by threeovens
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Slice carrots and radishes in fourths or sixths lengthwise, depending on size (you are making a sort of slaw).
- Combine with remaining ingredients; set aside for flavors to meld an hour or up to overnight (will keep for several days, refrigerated).
- Slice tenderloin, against the grain, into 1/2 inch slices; pound to an even 1/4 inch thickness between plastic wrap.
- Make a marinade by combining fish sauce, maple syrup, brown sugar, soy sauce, sesame oil, minced garlic, minced ginger, green onion, and black pepper; make sure all the pork is coated in the marinade and let sit for 10 to 30 minutes.
- Heat your grill, grill pan, or cast iron skillet to high; add vegetable oil to marinated pork and stir to coat.
- Sear pork 1 to 2 minutes per side (it cooks very quickly).
- To assemble sandwiches, slice the baguette and spread with mayonnaise on one side and pate (or liverwurst) on the other (if using); add lettuce, meat, pickled vegetables, sliced jalapeno, and cilantro.
Nutrition Facts : Calories 694.2, Fat 10.8, SaturatedFat 2.4, Cholesterol 49.1, Sodium 3138.8, Carbohydrate 110.5, Fiber 4.8, Sugar 16.4, Protein 37
PORK BANH MI
Steps:
- For the pork: Combine the garlic, lime juice, fish sauce, soy sauce, sriracha, sugar, salt and 2 tablespoons vinegar in a bowl and mix well to combine. (Reserve the rest of the bottle of vinegar for the pickles, below.)
- Pound out the pork chops using a meat tenderizer until they are 1/2 to 1 inch thick. Add the pork to the marinade and turn to fully coat. Marinade for 10 minutes, or up to 30 minutes.
- Remove the pork from the marinade. Heat the olive oil in a cast-iron skillet over medium-high heat, then sear the pork chops for 3 to 4 minutes per side. Set aside to rest.
- For the pickles: Put the salt, sugar, red pepper and the remainder of the bottle of vinegar in a saucepan. Heat until the mixture comes to a low boil, then add the radishes, jalapeños and carrots. Bring to a boil, then remove from the heat and drain.
- To assemble: Combine the mayo and sriracha in a small bowl to taste. Halve the French bread and spread with the sriracha mayo on both the tops and bottoms. Top with the cucumbers. Slice the pork and lay the slices on the cucumbers. Top with the pickled vegetables and the other half of the French bread.
CARAMELIZED GRILLED PORK
I've been looking for recipes to use up some Asian condiments and came across this one which I plan on making soon. I think this pork will be great as part as an Asian meal with rice ans stir fry vegetables or with rice noodle salad. Recipe source: Gourmet (June 2005)
Provided by ellie_
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick.
- Make several small slits around edge of each chop.
- Half each chop lengthwise and transfer to bowl.
- In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel.
- Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened.
- Pour sauce over pork, toss.
- Heat a grill pan over heat until hot, but not smoking.
- Grill pork in batches, turning once until cooked through (1-3 minutes per side).
- Discard any remaining caramel sauce.
Nutrition Facts : Calories 536.6, Fat 19.3, SaturatedFat 6.8, Cholesterol 185.9, Sodium 778.7, Carbohydrate 27.2, Sugar 25.2, Protein 60.3
VIETNAMESE CARAMELIZED PORK
My quick home version of one of my favorite recipes. Serve with jasmine rice.
Provided by cvucvu1
Categories World Cuisine Recipes Asian Vietnamese
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
- When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.
Nutrition Facts : Calories 656.8 calories, Carbohydrate 56.8 g, Cholesterol 119.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 11.7 g, Sodium 97.9 mg, Sugar 51.6 g
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- In bowl combine pork, oil, onion/shallots, garlic, salt and black pepper. Stir to combine, set aside.
- Make Caramel: Combine the sugar and 2 Tablespoons water to sauce pan large enough to later fit the pork. Bring to a boil over medium-high heat. After several minutes of boiling, the mixture will begin to turn to a golden brown. Using silicone spatula (less sticking), stir the mixture slowly as the caramel browns. Do not leave the caramel sauce unattended!
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