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.
Nutrition Facts : Carbohydrate 16 g, Protein 28 g, Fat 105 g, SaturatedFat 38 g, Cholesterol 429 mg, Sodium 1941 mg, Fiber 1 g, Sugar 15 g, Calories 1128 kcal, ServingSize 1 serving
THIT KHO - VIETNAMESE CARAMELIZED & BRAISED PORK WITH EGGS
Delicious Vietnamese braised and caramelized pork and eggs with a balance between sweet and salty, served with jasmine rice.
Provided by Lane
Categories Pork Dishes
Time 2h20m
Number Of Ingredients 10
Steps:
- Boil eggs and remove the shell. Set aside.
- Cut the pork into small chunks at 1.5" cubes so that they consistently cook.
- Clean and rinse the pork under running water to remove impurities. Drain and rinse until the water is clear.
- Place the pork in the pot. Add the shallots, Coco caramel syrup, brown sugar, MSG (optional), salt, and fish sauce. Use your hands to ensure everything gets mixed together.
- Add the water enough to submerge the pork. Add in the coconut soda. Turn the heat to high.
- Once it starts to boil, turn down the heat to medium so that it the pork is simmering. Simmer uncovered for 90 minutes. Check and stir the pot every 20 minutes.
- In the last 30 minutes of cooking, add the hard boiled eggs.
- Garnish with chopped green onions.
- Serve with jasmine rice.
Nutrition Facts : Calories 500 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 269 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 33 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 810 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
VIETNAMESE PORK AND EGGS ("TIT KO")
It's a really good recipe to eat with some Jasmine rice. It's a really simple Vietnamese dish. The pork comes out real tender and tasty. The key ingredient which may sound nasty is the fish sauce. I promise that you won't taste "fish." It just gives it flavor.
Provided by j3lli3
Categories Pork
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
- Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
- Remove from fire immediately and add a little of the water that was set aside.
- After the bubbles settle down, add the rest of the water.
- Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
- Add boiled eggs.
- Add colored water.
- Add water until it covers the pork and eggs completely.
- Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.
Nutrition Facts : Calories 383.1, Fat 18.4, SaturatedFat 6.3, Cholesterol 329, Sodium 1442.1, Carbohydrate 4.5, Fiber 0.1, Sugar 4.3, Protein 46.7
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
VIETNAMESE CARAMELIZED PORK (THIT KO) - INSTANT POT VERSION
Sweet and salty braised pork with eggs. If you can't find coconut soda, you can use coconut water instead. You can also mix in or sub pork shoulder for a leaner version. There are many versions from different families. This is what we like coming from a half Lao/half Viet home.
Provided by tacocat1000
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place eggs into the instant pot on a wire rack. Pour in 1 cup of water and set on high pressure for 5 minutes. Do a quick release and put the eggs in an ice bath. Peel and set aside.
- Combine the pork with garlic, shallot, salt, black pepper, msg, soy sauce in a large bowl. Let this marinate while you make the caramel sauce. You can also do this step ahead of time and just let it sit overnight in the fridge.
- Set the pot to Saute mode on high. Add in the marinated pork and saute for 5-7 minutes until the garlic and shallots are soft and the pork has some color. Deglaze with 1 cup of water making sure to scrape up all the bits. Turn off the pot.
- Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Careful not to burn it. Watch it carefully! Slowly pour in ¼ cup of water and stir to make a sauce. Add to the instant pot. (You can also caramelize the sugar while your meat browns.).
- Add the hard boiled eggs, coconut soda, star anise pods and (if needed) just enough water to cover the pork. It should not take more than 2 cups. Cook it on high pressure for 30 minutes and NPR for 15 minutes.*.
- Add the fish sauce and salt to taste (if needed). Serve with rice and pickled vegetables!
- *OPTIONAL - Once you remove the lid, set it to Saute mode on high for 15 minutes to reduce the liquid by 1/3. You don't have to worry too much with the instant pot overboiling or over reducing because it will maintain the heat level and switch to "keep warm" when the timer shuts off.
Nutrition Facts : Calories 1288.4, Fat 122.3, SaturatedFat 63.4, Cholesterol 295.6, Sodium 1156.2, Carbohydrate 26.8, Fiber 9.4, Sugar 15.9, Protein 25
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.
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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