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
VIETNAMESE CARAMELISED PORK BOWLS
Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over high heat.
- Add the onion, ginger, garlic and chili and cook for 2 minutes.
- Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
- Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.
- Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.
Nutrition Facts : ServingSize 153 g, Calories 341 kcal, Carbohydrate 17 g, Protein 22 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 110 mg, Sodium 782 mg, Fiber 1 g, Sugar 16 g
MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK
Thit kho to - a sticky-sweet pork dish with funky undertones of nuoc mam - is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) - a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.
Provided by Dana Bowen
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
- Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
- Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.
VIETNAMESE CARAMELIZED GRILLED PORK
Categories Pork Meat Pork Chop Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Pound chops between 2 large sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until less than 1/8 inch thick. Make several small 1/4-inch-deep slits around edge of each chop to prevent curling, then halve chops lengthwise and transfer to a bowl.
- Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a golden caramel. Add shallots, lime juice, fish sauce, and salt (caramel will harden) and cook, stirring constantly, until caramel is dissolved and shallots are softened, about 2 minutes. Pour sauce over pork and toss until well coated.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill pork in batches, turning over once, until just cooked through, about 1 minute per side. (Discard any remaining caramel sauce.)
VIETNAMESE GRILLED PORK
This traditional recipe uses a caramelized marinade to give the grilled pork strips a smoky-sweet flavor.
Provided by Member 610488
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the sugar with 1/2 cup water in a small saucepan. Bring to a boil over medium heat. Stir a few times and allow to simmer until the sauce turns deep brown, about 15 minutes.
- Meanwhile, have some extra hot water ready on a back burner. Once the sauce reaches the desired color, carefully add 4 to 5 tbsp hot water to slow the cooking and thin the sauce. (Be sure to hold the pan away from you so that none of the hot caramel splatters on you when you add the water). If necessary, add more hot water. The sauce should only be thick enough to coat the back of a spoon. Set aside to cool.
- Pound the shallots in a mortar and pestle or mince by hand. Transfer the shallots to a mixing bowl and combine with the fish sauce, soy sauce, salt, vegetable oil, and cooled caramel marinade. Stir well to blend.
- Add the pork slices and let marinate for 20 minutes. Meanwhile, heat a broiler or light a charcoal or gas grill. When the broiler or fire is very hot, cook the pork until just done, about 2 minutes on each side. Let the pork rest for 10 to 15 minutes, and cut into thin strips.
Nutrition Facts : Calories 477.4, Fat 30.6, SaturatedFat 9.2, Cholesterol 102.1, Sodium 548.3, Carbohydrate 14.4, Sugar 12.6, Protein 34.6
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
NEM NUONG (VIETNAMESE GRILLED PORK PATTIES)
The Vietnamese names confuse me, but not the taste. It's all good! Recipe inspired by The Ravenous Couple blogspot.
Provided by gailanng
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Using food processor, process garlic until finely pureed. Combine pork, garlic, salt, pepper and sugar in mixing bowl and mix well. In a separate bowl, combine baking powder and water and stir. Mixture will bubble and foam. Add one drop of food coloring or caramel syrup (this adds color to the pork when grilled).
- Fold the baking powder into mixture and allow meat to chill for about 30 minutes to 1 hour or longer. The baking powder forms air bubbles and adds more bouncier or spongier texture.
- Refrigerate meat mixture a few hours to let it set for easier handling while forming patties, balls or flattened mini sausages. Keep a bowl of water handy and your hands wet for easy handling.
- Grill or pan fry about 4-5 minutes per side.
- Serve with Nuoc Cham and vermicelli (bean thread), if desired.
- To make Nuoc Cham: In a bowl, mash the garlic with the sugar. Add remaining ingredients and mix well.
- To make Bun Nem Noung: Place vermicelli in boiling water for about 6-8 minutes, stirring regularly to keep from sticking to the bottom of the pot. To check for doneness, take a strand and taste. It should be still slightly firm but easily breaks apart. Drain and flush with cold water to stop the cooking process.
- Combine vermicelli in bowls with nem nuong (pork patties), fresh herbs, pickled carrots and daikon, fried shallots and/or crushed roasted peanuts and dress with Nuoc Cham (sauce).
Nutrition Facts : Calories 1086, Fat 49.7, SaturatedFat 18.2, Cholesterol 163.6, Sodium 2785.5, Carbohydrate 104.1, Fiber 3.7, Sugar 26.6, Protein 53
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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