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
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
THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)
Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It's an extravagant treat. Pork leg with the skin attached (fresh ham) is the cut of meat traditionally used, but pork shoulder or belly also offers the delicious balance of fat and lean meat. The eggs lend an interesting contrast of chewy white and buttery yolk, while the sauce featuring coconut water is softly sweet. Searing the meat and including peppercorns are modern touches that induce greater complexity. The cook time can be cut nearly in half by making the braise in a pressure cooker. Crunchy pickled bean sprout salad is the traditional accompaniment, along with plenty of rice. Stir-fried greens can be served alongside too.
Provided by Andrea Nguyen
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 11
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.
More about "thit kho vietnamese braised pork belly and eggs in coconut water recipes"
THịT KHO VIETNAMESE BRAISED PORK AND …
From beyondsweetandsavory.com
5/5 (62)Servings 8Cuisine VietnameseCategory Main Course
- To make the caramel sauce, in a small saucepan, combine sugar and 1 tbsp of water. Cook on medium-low heat without stirring until the mixture turns from clear to light yellow, about 3 minutes. Continue cooking for another 5 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark amber color, turn off the heat and and add 3 tablespoons of water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed. Store the extra in a glass jar in your pantry for future uses.
- To boil the eggs, add them to a pot and cover them with cold water by 1 inch. Bring to a boil on medium-high heat and cook for 7 minutes. Remove from heat and add to a bowl with cold water. Peel the eggs and set them aside.
- To blanch the pork, bring 2 quarts of 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 blanch. Pour out the water then rinse the pork under running water until the water is clear.
- In a large bowl, add the caramel sauce and 2 tablespoons of fish sauce. Add the pork, eggs, scallion, shallots, and pepper to the bowl. Toss to combine and let stand in refrigerator for an hour.
VIETNAMESE CARAMELIZED AND BRAISED PORK …
From vickypham.com
Cuisine VietnameseTotal Time 2 hrs 10 minsCategory Side DishCalories 703 per serving
VIETNAMESE BRAISED PORK BELLY AND EGGS IN COCONUT …
From wokandkin.com
5/5 (14)Calories 1191 per serving
THIT KHO RECIPE - VIETNAMESE CARAMELIZED …
From cookingwithlane.com
AUTHENTIC THIT KHO (VIETNAMESE BRAISED …
From cooking-therapy.com
PORK BRAISED IN COCONUT JUICE WITH EGGS …
From sbs.com.au
THịT KHO TRứNG (BRAISED PORK BELLY AND …
From simplyrecipes.com
THịT KHO RECIPE – (VIETNAMESE BRAISED …
From hungryhuy.com
AUTHENTIC VIETNAMESE CARAMELIZED PORK BELLY (THIT …
From delightfulplate.com
THIT KHO (VIETNAMESE BRAISED PORK BELLY) - FOOD
From foodandwine.com
COCONUT WATER–BRAISED PORK BELLY (THIT KHO TàU)
From food52.com
VIETNAMESE BRAISED PORK BELLY - THịT KHO TàU RECIPE - DELISH
From delish.com
5/5 (2)Category おせち, Comfort FoodServings 6Total Time 4 hrs
THIT KHO CARAMELIZED BRAISED PORK AND EGGS
From theravenouscouple.com
THE BEST THịT KHO TRứNG – EASY VIETNAMESE BRAISED PORK
From thesavorychopstick.com
THịT KHO TàU: BRAISED PORK BELLY & EGGS IN COCONUT WATER
From aefru.dynu.net
VIETNAMESE COCONUT BRAISED PORK - THįT KHO TàU
From ethnicspoon.com
THIT KHO (VIETNAMESE BRAISED PORK AND EGGS) - ONOLICIOUS HAWAIʻI
From onolicioushawaii.com
THIT KHO (VIETNAMESE CARAMELIZED BRAISED PORK RIBS WITH EGGS)
From takestwoeggs.com
THIT KHO RECIPE - VIETNAMESE BRAISED PORK BELLY - THE SEASONED …
From theseasonedwok.com
THIT KHO (VIETNAMESE BRAISED CARAMELISED PORK) - SCRUFF & STEPH
From scruffandsteph.com
THIT KHO COCONUT BRAISED PORK AND EGGS RECIPE - ABC EVERYDAY
From abc.net.au
VIETNAMESE BRAISED PORK AND EGGS (THIT HEO KHO) - HAIYENS KITCHEN
From haiyenskitchen.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love