THIT KHO (VIETNAMESE BRAISED PORK BELLY WITH EGGS)
This is a recipe for a Vietnamese comfort food called Thit Kho or Vietnamese Braised Pork Belly with Eggs. Pork belly is braised in a mixture of soy sauce, fish sauce, and brown sugar serve with boiled eggs.
Provided by Becca Du
Categories Dinner Main Course
Number Of Ingredients 8
Steps:
- First prepare all your ingredients. Cut the pork belly into chunks that are no thicker than 1 inch. These pieces don't have to be uniform or perfect. Bring 2 quarts of water to a boil and add in the pork belly chunks. Boil for 2 minutes to clean the pork belly. Take out and set aside.
- Next boil your eggs. Add 4 eggs to a pan and cover with water so that there is 1 inch of water above the eggs. Bring the water to a boil and turn off the heat. Let sit for 8 minutes and immediately submerge the eggs into ice water. Once cool enough to handle, peel off the shells and set aside.
- Now it's time to braised your pork belly! Add shallots, garlic, and some oil to a medium pot. Cook for 1-2 minutes until the shallots and garlic are shiny.
- Add in the brown sugar, soy sauce, fish sauce, and coconut water. Stir and bring to a boil.
- Add your pork belly back in and lower the heat to a simmer. If the liquid doesn't fully cover the pork belly, add more coconut water until it just covers the meat. Simmer with the pan slightly uncovered for 30 minutes.
- After simmering for 30 minutes, add in your hard boiled eggs. Let it simmer for another 30 minutes with the pan slightly uncovered. If the liquid does not completely cover the eggs, turn the eggs over after 15 minutes.
- Garnish the dish with green onions before serving.
Nutrition Facts : Calories 688 kcal, Carbohydrate 8 g, Protein 18 g, Fat 64 g, SaturatedFat 23 g, Cholesterol 245 mg, Sodium 1373 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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
VIETNAMESE CARAMELIZED AND BRAISED PORK BELLY WITH EGGS (THIT KHO TAU)
Braised to soft gelatinous perfection, this sweet and savory caramelized pork belly dish is comfort food at its finest. Enjoy with steamed rice for the ultimate taste of Vietnamese home cooking.
Provided by Vicky Pham
Categories side dish
Time 2h10m
Number Of Ingredients 13
Steps:
- Clean the pork. Generously coat pork with salt (about 1 tablespoon) and give it an abrasive scrubbing. Rinse pork under cold water. Slice pork into 2x2 inch cubes and place in a small stockpot. Add water to cover and heat on medium-high until water begins boiling. Once it starts boiling, immediately turn off the heat and transfer pork to a colander to rinse and drain dry.
- Transfer parboiled pork to a large bowl and marinate with fish sauce, bouillon powder, sugar, garlic, shallot, and thick soy sauce/caramel cooking sauce for at least 30 minutes at room temperature.
- To the bottom of a small pot, add vegetable oil and heat on medium-high. Add garlic and shallot. Saute until fragrant and lightly brown. Add marinated pork and all its liquid. Toss gently with aromatics.
- Add eggs, water, coconut soda. Simmer on low without lid for 1-1/2 hours or until nicely tender. Serve with rice.
Nutrition Facts : Calories 703, Fat 48, SaturatedFat 19, Carbohydrate 22, Fiber 2, Sugar 18, Protein 45, Sodium 2005, Cholesterol 190
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
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
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