Best Vietnamese Caramelized Salty Pork Thit Kho Recipes

THIT KHO - VIETNAMESE CARAMELIZED & BRAISED PORK WITH EGGS

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.

CARAMELIZED PORK BELLY (THIT KHO)

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.

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

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 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.