Thit Kho Vietnamese Braised Pork And Egg Recipes

THIT KHO (VIETNAMESE BRAISED PORK AND EGG)

Steps:

• Make the caramel syrup: In a small saucepan over medium heat, stir together the sugar, rice vinegar, and 1 tablespoon water. Stir till the sugar dissolves, about 1 minute.
• Continue to cook without stirring till the mixture turns a deep golden color, about 4 minutes (pick up the saucepan and swirl it around if some spots turn darker than others). Turn off the heat, but keep the saucepan on the stove. Let it caramelize for 1 more minute.
• Remove from the stove, add 3 tablespoons of water and stir to dissolve/mix the caramel. Set aside.
• Brown the pork: In a large saucepan, brown all sides of the pork over medium-high heat.
• Once browned, add the onions, garlic, black peppercorns, fish sauce, coconut water, and caramel syrup (prepared in Step 1-3). Stir and then bring to a boil.
• Skim any scum that floats to the top. Turn the heat to low and place the lid on the saucepan. Let simmer for 2 hours.
• Remove the lid and let cook for another 30 minutes on low heat.
• To remove excess fat from the sauce, take out all the pork pieces and place them in a bowl (cover the bowl so that the pork doesn't dry out). Let the sauce in the saucepan cool, and then refrigerate till the fat hardens. Spoon off and discard the fat.
• Add the pork back in to the saucepan. Slide in the eggs. Turn the heat to medium and cook for another 30 minutes. Add chili peppers if you'd like.
• Eat hot, with lots of rice!

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.

THIT KHO (VIETNAMESE BRAISED PORK BELLY AND EGGS IN COCONUT WATER)

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!

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.

THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)

Steps:

• Make the caramel sauce: In a small saucepan over medium heat, stir together the 1/4 cup sugar, vinegar and 1 tablespoon water until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until the mixture turns champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
• Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a medium pot over medium-high heat until shimmering. Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 1 minute per batch, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Bring to a boil over high heat, skim the scum, then adjust the heat to maintain a simmer. Cover and cook until a knife tip inserted 1/4 inch into the pork meets little resistance, about 1 1/4 hours.
• Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.) You should have about 1 1/2 cups cooking liquid.
• Return the liquid to the pot, bring to a boil over high heat and cook until reduced to 1 cup, about 5 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.