THIT KHO (VIETNAMESE BRAISED PORK BELLY AND EGGS IN COCONUT WATER)
Thit Kho is a Vietnamese dish that makes the most out of pantry ingredients. Pork belly is braised in coconut water until fall apart tender!
Provided by Jeannette
Categories Breakfast Dinner Lunch Main Course Side Dish
Time 55m
Number Of Ingredients 7
Steps:
- Boil the eggs for 12 minutes or until hardboiled, then peel them and set aside in a bowl.
- Cut the meat into 5cm or 2" chunks.Note: If you like the pieces in Thit Kho smaller, cut them to your liking.
- Extract the juice from the coconuts. If you're using fresh coconuts, lay them on their side and chop the cleaver down about 3cm (or 1″) from the coconut's point. Rotate the coconut and repeat until the whole tip is removable.Pull the top off and pour the juice into a bowl and repeat for all the coconuts.
- On a high heat, add the sugar and stir continuously until it begins clumping together.
- Pour in a tablespoon of water and stir until combined. Repeat this step a tablespoon at a time with the remaining water. By the end, you will have a dark brown caramel sauce.
- Add the fish sauce in and stir until well combined.
- While the heat is still on high, put the eggs in and roll them through the sauce until they're evenly coated and have turned a slight golden color.Scoop the eggs out and set them aside in a bowl.
- Add the pork belly into the sauce and brown them on all sides.
- Pour the coconut water in and season with chicken bouillon powder. Stir well then bring to a boil with the lid partially on. As soon as it boils, turn the heat to medium and let it gently simmer for 20 minutes.
- After 20 minutes of simmering, put the eggs back into the pot.
- Simmer on low heat for another 10 minutes or until the pork is tender.
- Serve immediately with steaming hot rice!
Nutrition Facts : Carbohydrate 6 g, Protein 31 g, Fat 115 g, SaturatedFat 41 g, Cholesterol 472 mg, Sodium 2363 mg, Sugar 6 g, Calories 1191 kcal, ServingSize 1 serving
BRAISED PORK SHANK IN COCONUT JUICE
Steps:
- Gently place the eggs in a pot and just cover with water. Bring to a gentle simmer over medium-low heat and cook until soft-boiled, about 5 minutes (about 2 minutes for quail eggs.) Rinse under cold water and allow to cool completely. Carefully shell the eggs intact. Make a caramel by combining the sugar and 1/4 cup water in a heavy-bottomed pot over medium heat. When the sugar is melted and turns a rich gold, about 8 minutes, remove the pot from the heat and stir in the coconut juice and fish sauce (or 3 cups water and the soy sauce.) Reduce the heat to low and stir until the sauce is completely smooth. Add the pork shanks, turning them to coat evenly on all sides. Add the scallions, ginger, garlic, chilies, star anise, and five-spice powder, and simmer, covered, turning shanks occasionally, until the meat is fork tender, about 4 hours. With a ladle, skim off the fat and add the eggs. Continue simmering, ladling sauce over the eggs occasionally, until the eggs turn golden and cooked through, about 5 minutes.
THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)
Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It's an extravagant treat. Pork leg with the skin attached (fresh ham) is the cut of meat traditionally used, but pork shoulder or belly also offers the delicious balance of fat and lean meat. The eggs lend an interesting contrast of chewy white and buttery yolk, while the sauce featuring coconut water is softly sweet. Searing the meat and including peppercorns are modern touches that induce greater complexity. The cook time can be cut nearly in half by making the braise in a pressure cooker. Crunchy pickled bean sprout salad is the traditional accompaniment, along with plenty of rice. Stir-fried greens can be served alongside too.
Provided by Andrea Nguyen
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the caramel sauce: In a small saucepan over medium heat, stir together the 1/4 cup sugar, vinegar and 1 tablespoon water until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until the mixture turns champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
- Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a medium pot over medium-high heat until shimmering. Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 1 minute per batch, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Bring to a boil over high heat, skim the scum, then adjust the heat to maintain a simmer. Cover and cook until a knife tip inserted 1/4 inch into the pork meets little resistance, about 1 1/4 hours.
- Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.) You should have about 1 1/2 cups cooking liquid.
- Return the liquid to the pot, bring to a boil over high heat and cook until reduced to 1 cup, about 5 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.
PRESSURE COOKER VIETNAMESE CARAMEL PORK AND EGGS
Called thit heo kho trung in Vietnamese, this rich combination of pork and eggs in bittersweet caramel sauce and coconut water is a must-have on many southern Vietnamese Tet menus, though people enjoy it as cozy year-round fare, too. It is typically made well in advance of Lunar New Year, so you're free to relax when the holiday comes around. If you didn't plan ahead to make it on the stovetop, follow this pressure cooker version to make the braise in a flash. Serve it with crunchy pickled bean sprout salad, stir-fried greens and steamed rice.
Provided by Andrea Nguyen
Categories meat, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make a caramel sauce: In a small saucepan, stir together the sugar, vinegar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
- Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a 6-quart multicooker on the highest heat setting, such as "Saute." Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 2 minutes per side, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Lock the lid, then set to high pressure for 12 minutes.
- Naturally depressurize for 10 minutes before releasing pressure. Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.)
- Return the liquid to the pot, bring to a boil on the highest heat setting (Saute) and cook until reduced to 1 cup, 15 to 18 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.
CARAMELIZED PORK AND EGGS (SACH CHROUK KHO NUNG POANG MOAN)
Caramelized slow cooked pork with hard boiled eggs. Boiled eggs are surprisingly good stirred into savory sauces, as the whites absorb much of the flavor and add an interesting texture to the meal. This meal is traditionally enjoyed for the holidays. from khmerkromrecipes.com for ZWT9
Provided by Random Rachel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil eggs in water using your preferred method. (I like to stick each egg with a thumb tack and boil for 10 minutes, then run under cold water so they don't get a green yolk.) Meanwhile, slice the pork into 2" chunks. Peel the eggs and set aside.
- In a large pot, caramelize the sugar over medium heat, stirring constantly. When it reaches a deep golden color pour the 2 cups of water over it and stir well.
- Add garlic, onion, fish sauce, sugar, salt, and coconut juice, stir until combined.
- Add the pork meat, and cook over low heat for 40 minutes, stirring occasionally.
- When the meat is tender add the boiled eggs, and continue cooking until they are just warmed through.
- Serve hot with rice and sliced cucumber.
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- In a large bowl, add the caramel sauce and 2 tablespoons of fish sauce. Add the pork, eggs, scallion, shallots, and pepper to the bowl. Toss to combine and let stand in refrigerator for an hour.
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