Best Thit Heo Kho Nuoc Dua Vietnamese Stewed Pork W Coconut Juice Recipes
THIT HEO KHO NUOC DUA - VIETNAMESE STEWED PORK W/ COCONUT JUICE
Another Vietnamese recipe my sister in law shared with me. She made this for me the first time she visited my house. She served this w/ an Opo Squash soup to mellow out the saltiness. A simple egg drop soup or broth works just as well. Traditionally a salty meal is served with rice and a soup to blend all different flavors and textures. Please note: coconut juice is different from coconut milk. It can be found in Asian markets. Caramel Sauce is known as Nuoc Mau & can be found at Asian markets too. Thick soy sauce can be used, although it has a saltier less sweet flavor. If you can't find caramel sauce or thick soy sauce you can make it at home. Recipe at the end of the instructions. I prefer to buy it. :)
Provided by Kiersten Phae
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
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.
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
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.
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