Vietnamese Caramel Pork With Black Pepper 5 Points Recipes

VIETNAMESE CARAMELIZED PORK BELLY (THIT KHO TAU)

Steps:

• Slice pork belly into 1-inch thick (or slightly thicker) pieces. In a bowl, toss the pork with crushed garlic, shallots, salt and pepper. Set aside at room temperature for 10-20 minutes.
• In a small saucepan, add 2 tablespoons of sugar and 2 tablespoons of water. Bring to a boil, the sugar will fully dissolve. Lower the heat to medium, continue to simmer. You will see a lot of bubbles on the surface. The mixture will then turn from clear to yellow, and get darker as you simmer it. When it has a honey color, reduce the heat slightly. Keep watching closely, until it has a dark caramel color, turn off the heat and carefully add 1 tablespoon of water. Swirl the saucepan (or stir) to combine and remove it from the stove. Set aside.
• Place a heavy-bottomed pot over medium heat and add a small amount of cooking oil. Once the oil is hot, add the pork belly, along with all the crushed garlic and shallots, and the caramel sauce. Stir and cook to coat the pork with the caramel sauce and then add fish sauce. Continue to stir and cook.
• Once the outside of the pork is no longer pink, add coconut juice enough to cover the meat. Bring it to a boil and skim off all the foams, then lower to a simmer.
• Cover the pot with the lid slightly askew and simmer until the pork is almost tender to your liking (about 75-80 minutes). You can give everything a stir once in a while for even cooking if you want.
• While braising the pork belly, boil the eggs so that they are just about to reach hard-boiled. Place the eggs in cold water to cool down, and then peel them.
• Once the pork is almost tender, add the eggs (make sure they are surrounded with the braising liquid). Cover and simmer for about 10 more minutes.
• Transfer the caramelized pork belly and eggs along with the sauce to a shallow serving plate. Serve hot with white rice.

VIETNAMESE CARAMEL PORK

Steps:

• Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
• Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
• Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
• At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
• Stir and the pork will brown and caramelise in the fat.
• Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
• Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

VIETNAMESE CARAMEL PORK WITH BLACK PEPPER - 5 POINTS

Steps:

• Spray a large nonstick wok or high-sided skillet with nonstick spray and set over high heat.
• Add the scallions and garlic; stir-fry until softened, about 1 minute.
• Add the pork and stir-fry until browned, about 3 minutes.
• Transfer the content of the wok to a bowl and set aside.
• Return the wok to the heat and add the sugar; cook, stirring, until melted, lightly browned, and caramelized, about 30 seconds.
• Slowly stir in the broth.
• The caramel may form a hard lump.
• Continue cooking, stirring constantly, until the sugar melts again and the broth boils, about 20 seconds.
• Stir in the fish sauce and pepper, then return the pork, vegetables, and juices to the wok.
• Cook, stirring constantly, until the sauce reduces to a glaze, about 2 minutes.
• Serve at once.

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.