Thịt Kho Trứng Recipes

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.

THịT KHO TRứNG

Steps:

• Fill a 7-quart heavy-bottomed braising pot (like a Dutch oven) with 4 quarts of water. Add 3 tablespoons salt and bring the water to a boil over high heat. Prepare an ice bath.
• Add the pork to the pot and bring the water back up to a boil. Boil for 5 minutes, skimming the foam that floats to the surface.
• Transfer the pork to the ice bath and let it soak until completely chilled, about 20 minutes. Remove the pork and wipe away any impurities using a paper towel. Drain the pork in a colander and set aside.
• Clean the pot used for the pork and return it to the stove. Add the garlic, oil and minced red onion to the cold pot, turn the heat to medium high and cook until aromatic, 5 to 7 minutes. Add the palm sugar and cook until it starts to caramelize, about 5 minutes. Continue cooking until the sugar turns a chestnut amber, another 3 to 5 minutes.
• Add the fish sauce and raise the heat to high. Bring the mixture to a bubble and cook for 2 minutes to cook out the raw flavor of the fish sauce slightly. Add the blanched pork, black pepper and chiles and toss to coat every piece of pork in the sauce.
• Add the coconut water, halved red onion and 2 cups of water. Bring the pot back to a boil, then reduce the heat to low. To achieve a braise with tender pork that doesn't fall apart, cook the pork at a gentle simmer, where the surface of the braising liquid is trembling and only a few air bubbles break through. Simmer, uncovered, until the pork is tender and the braising liquid reduces and forms a stock that slightly clings to your spoon, 1 1/2 to 2 hours.
• Gently transfer the pork to a bowl. Strain the braising liquid through a fine-mesh sieve to create a flawless, silky-smooth stock. Discard the solids.
• Wash the pot and return it to the stove. Return the pork and braising liquid to the pot. Bring the braise to a boil, then turn off the heat. Nestle the Boiled Eggs in the braising liquid. Cover the pot and steep the eggs in the braising liquid off heat for 20 minutes.