Thit Heo Kho Trung Pork And Eggs In Caramel Sauce Food

INSTANT POT CARAMELIZED PORK AND EGGS / THIT KHO TRUNG

Steps:

• Transfer the eggs into the inner pot placing them on top of an egg rack or steamer basket. Add 2 cups hot water (1 cup if using the 6 or 3 quart Instant Pot).
• Cover with the pressure cooker lid and set the steam release handle to "Sealing".
• Press the "Manual" button and set the cook time for 5 minutes on High Pressure. When the cook time is completed, allow for a 5 minute natural pressure release. Release the remaining pressure.
• Transfer the eggs into a bowl of ice water. Let rest for 5 minutes.
• Peel the eggs and set aside for now.
• Fill the inner pot halfway with hot water. Place into the Instant Pot and cover with a glass lid. Press the "Sauté" button to start heating the water.
• Sprinkle salt and vinegar all over the pork. Gently rub the solution onto the meat. Wash the pork well under cold running water. Pat dry with paper towels.
• Trim off an excess fat. Cut the pork sirloin and pork belly into chunks, approximately 2 inch cubes.
• Once the water comes to a boil, add the pork pieces and gently stir together. Cover with a glass lid and let the water come to a boil again.
• Transfer the pork into a large colander. Rinse the meat under cold running water, washing away any loose bits of meat and residue. Drain well and transfer into a large bowl.
• Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
• Wash the inner pot with soap and water and dry well. Put the inner pot back into the Instant Pot.
• Press the "Sauté" button to heat the inner pot. Sprinkle sugar into the inner pot coating it evenly.
• Cook the sugar until it caramelizes and becomes a honey color, approximately 10-15 minutes. Let the sugar cook while continuing with the next step.
• Peel and smash the garlic cloves. Cut the brown onion into thick wedges.
• Add the pork and quickly combine together, coating it in the caramel sauce. Press the "Keep Warm/Cancel" button to stop the "Sauté" mode.
• Add the hard-boiled eggs along with the coconut water and 2 cups hot water. Rearrange everything making sure the eggs are covered with liquid. Add more hot water if needed.
• Add the onions, garlic and black peppercorns. Add any remaining fish sauce from the marinade.
• Cover with the pressure cooker lid and set the steam release handle to "Sealing". Press the "Manual" button and set the cook time for 30 minutes on High Pressure. When the cook time is completed, allow for a 15 minute natural pressure release. Release the remaining pressure.
• Serve the Caramelized Pork and Eggs with Pickled Bean Sprouts (Dua Gia) or Pickled Mustard Greens (Dua Cai Chua) and hot white rice.
• Store any remaining portions in the refrigerator and enjoy within the week.

THịT KHO - VIETNAMESE BRAISED PORK WITH EGGS

Steps:

• Cut the pork into 1.5" cubes. I like this size for ease of eating, and it cooks faster than 1 huge chunk of pork.
• Bring 2-3 quarts of tap water boiling on high, or enough to fully submerge the pork. When the water's boiling, add the pork for 1-2 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
• Add the coconut soda, fish sauce and salt to the pot, then add filtered water so it just about covers the pork.
• Turn the heat to high. When boiling, lower heat to about 25% heat or until you still see a low boil. Simmer for about 1.5 to 2 hours total, leaving covered for the first 40 minutes. Check and stir the pot every 20 minutes. The longer you cook it, the softer the pork gets. After 40 minutes, remove the cover to let the liquid reduce so you get a more concentrated sauce later.
• Make the caramel color (nuoc mau) in a separate pot and add it to the pot of thit kho
• Make the hard-boiled eggs: add the eggs to a pot and cover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool under running water and peel the shells.
• During the last ~30-40 minutes of cooking add the peeled eggs and onions.
• The final goal is to reduce the liquid about 1/3 of the starting amount, but you can do it based your own taste of the sauce and pork softness. When the pork hits a doneness you like, re-season with salt or fish sauce, or add water to thin out to your taste. Remember you want it a bit saltier since it will dilute when eating with rice.

THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)

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.

VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)

Steps:

• Wash and cut pork belly into 3/4 inch (cubed)pieces.
• In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
• Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
• Add fish sauce and water, deglaze, and bring to a boil.
• Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
• Serve over white rice.
• Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.

PRESSURE COOKER VIETNAMESE CARAMEL PORK AND EGGS

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.

THIT HEO KHO NUOC DUA - VIETNAMESE STEWED PORK W/ COCONUT JUICE

Steps:

• Add oiled to a pan heated to medium-high heat, coat bottom of the pan.
• When oil is hot, add garlic, lemongrass, and shallots.
• Stir fry about 30 seconds, they will brown.
• Turn the heat up to high and add the pork in batches.
• Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned.
• Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
• Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
• Stir occasionally.
• Add the coconut juice and enough chicken stock (or water) or cover the pork.
• Bring it to a boil and skim off the foam that rises while it cooks.
• Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
• Check occasionally, add more stock or water if it reduces too much.
• When the stew is almost done, peel the eggs.
• Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
• I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
• Add the eggs to the stew and let it simmer together about 15 more minutes.
• Serve Immediately.
• FOR CARAMEL SAUCE:.
• In a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat. Do not stir! Swirl the pan gentle to dissolve the sugar.
• Reduce heat to medium low and simmer for about 10-15 minutes.
• When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
• Return to medium high heat and sit continuously.
• The caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
• Stir in 1 tsp lemon juice.
• Let cool and store covered in a cool dark place.
• Makes about 3/4 cups.