Thịt Kho Nước Dừa Braised Pork Belly And Egg 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 NướC DừA | BRAISED PORK BELLY AND EGG

Steps:

• Before cutting the pork belly into cubes, scrape the surface of the skin with the edge of a knife with rapid strokes to remove gunk. After cubing the pork, parboil in a 4-5 L pot for about 10 minutes. Then, pour out all of the scum that has risen to the surface as well as the meat. Thoroughly rinse out the pot and each morsel of meat. Return the meat to the pot, spacing each morsel evenly along the bottom of the pot. Pour in the coconut juice and simmer over medium high heat, occasionally turning the meat to ensure that all sides are cooked in the juice.
• While the pork belly simmers in the coconut juice, combine in a small bowl the diced onions, minced garlic, fish sauce, sugar and ground pepper. Give the mixture a stir and set aside.
• Once the coconut juice has completely reduced and started to caramelize, drizzle the nước màu over the meat. Then add the fish sauce mix and enough hot water to cover the pork belly by 2 cm (about 1.25 L). A word of warning for the uninitiated, the fish sauce mix will give off a strong odor the minute it is added to the pot, so you might want to turn the range hood to maximum. Cover and simmer over medium-low heat for about an hour.
• Remove the lid and turn the heat up to medium-high. Peel the hard-boiled eggs from their shell and add to the pot. Simmer for another 15-20 minutes to allow some of the liquid to reduce, leaving enough liquid to cover half of the pork belly. The liquid can be further reduced if you prefer a more concentrated sauce. The eggs will likely only be half-submerged, so turn each of them after about 7-8 minutes to ensure that they are uniformly colored by the liquid.