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.
Nutrition Facts : Carbohydrate 16 g, Protein 28 g, Fat 105 g, SaturatedFat 38 g, Cholesterol 429 mg, Sodium 1941 mg, Fiber 1 g, Sugar 15 g, Calories 1128 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
VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)
This dish is very fatty and a little salty, but is so delicious and easy to make. You just have to make sure that you have the ingredients ready to begin the cooking. Adding shrimp to this recipe makes an unbelievably tasty surprise. One of my all time favorites.
Provided by davidf
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut pork belly into 3/4 inch (cubed)pieces.
- In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
- Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
- Add fish sauce and water, deglaze, and bring to a boil.
- Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
- Serve over white rice.
- Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.
Nutrition Facts : Calories 999.3, Fat 90.4, SaturatedFat 33, Cholesterol 122.7, Sodium 1471.1, Carbohydrate 28.8, Fiber 0.5, Sugar 26.8, Protein 17.2
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
VIETNAMESE PORK AND EGGS ("TIT KO")
It's a really good recipe to eat with some Jasmine rice. It's a really simple Vietnamese dish. The pork comes out real tender and tasty. The key ingredient which may sound nasty is the fish sauce. I promise that you won't taste "fish." It just gives it flavor.
Provided by j3lli3
Categories Pork
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
- Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
- Remove from fire immediately and add a little of the water that was set aside.
- After the bubbles settle down, add the rest of the water.
- Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
- Add boiled eggs.
- Add colored water.
- Add water until it covers the pork and eggs completely.
- Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.
Nutrition Facts : Calories 383.1, Fat 18.4, SaturatedFat 6.3, Cholesterol 329, Sodium 1442.1, Carbohydrate 4.5, Fiber 0.1, Sugar 4.3, Protein 46.7
THIT KHO - VIETNAMESE CARAMELIZED & BRAISED PORK WITH EGGS
Delicious Vietnamese braised and caramelized pork and eggs with a balance between sweet and salty, served with jasmine rice.
Provided by Lane
Categories Pork Dishes
Time 2h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 500 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 269 milligrams cholesterol, Fat 33 grams fat, Fiber 1 grams fiber, Protein 33 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 810 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
THIT KHO (VIETNAMESE BRAISED PORK BELLY WITH EGGS)
This is a recipe for a Vietnamese comfort food called Thit Kho or Vietnamese Braised Pork Belly with Eggs. Pork belly is braised in a mixture of soy sauce, fish sauce, and brown sugar serve with boiled eggs.
Provided by Becca Du
Categories Dinner Main Course
Number Of Ingredients 8
Steps:
- First prepare all your ingredients. Cut the pork belly into chunks that are no thicker than 1 inch. These pieces don't have to be uniform or perfect. Bring 2 quarts of water to a boil and add in the pork belly chunks. Boil for 2 minutes to clean the pork belly. Take out and set aside.
- Next boil your eggs. Add 4 eggs to a pan and cover with water so that there is 1 inch of water above the eggs. Bring the water to a boil and turn off the heat. Let sit for 8 minutes and immediately submerge the eggs into ice water. Once cool enough to handle, peel off the shells and set aside.
- Now it's time to braised your pork belly! Add shallots, garlic, and some oil to a medium pot. Cook for 1-2 minutes until the shallots and garlic are shiny.
- Add in the brown sugar, soy sauce, fish sauce, and coconut water. Stir and bring to a boil.
- Add your pork belly back in and lower the heat to a simmer. If the liquid doesn't fully cover the pork belly, add more coconut water until it just covers the meat. Simmer with the pan slightly uncovered for 30 minutes.
- After simmering for 30 minutes, add in your hard boiled eggs. Let it simmer for another 30 minutes with the pan slightly uncovered. If the liquid does not completely cover the eggs, turn the eggs over after 15 minutes.
- Garnish the dish with green onions before serving.
Nutrition Facts : Calories 688 kcal, Carbohydrate 8 g, Protein 18 g, Fat 64 g, SaturatedFat 23 g, Cholesterol 245 mg, Sodium 1373 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
INSTANT POT CARAMELIZED PORK AND EGGS / THIT KHO TRUNG
This Instant Pot recipe for Caramelized Pork and Eggs (Thit Kho Trung) is quick and easy to make and tastes just as good as the slow-cooked version. Coated with a homemade caramel sauce, meaty chunks of pork are pressure cooked with hard-boiled eggs in a sweet and savory sauce. Infused with coconut water and fish sauce, the pork is flavorful and fork-tender. The abundant eggs, my favorite part of this dish, are deliciously marinated and perfectly cooked. The best part about this recipe is everything can be done in the Instant Pot including making the eggs and parboiling the pork. I hope you give this recipe a try!
Provided by Trang
Categories Main Course
Time 1h35m
Number Of Ingredients 12
Steps:
- Transfer the eggs into the inner pot placing them on top of an egg rack or steamer basket. Add 2 cups hot water (1 cup if using the 6 or 3 quart Instant Pot).
- Cover with the pressure cooker lid and set the steam release handle to "Sealing".
- Press the "Manual" button and set the cook time for 5 minutes on High Pressure. When the cook time is completed, allow for a 5 minute natural pressure release. Release the remaining pressure.
- Transfer the eggs into a bowl of ice water. Let rest for 5 minutes.
- Peel the eggs and set aside for now.
- Fill the inner pot halfway with hot water. Place into the Instant Pot and cover with a glass lid. Press the "Sauté" button to start heating the water.
- Sprinkle salt and vinegar all over the pork. Gently rub the solution onto the meat. Wash the pork well under cold running water. Pat dry with paper towels.
- Trim off an excess fat. Cut the pork sirloin and pork belly into chunks, approximately 2 inch cubes.
- Once the water comes to a boil, add the pork pieces and gently stir together. Cover with a glass lid and let the water come to a boil again.
- Transfer the pork into a large colander. Rinse the meat under cold running water, washing away any loose bits of meat and residue. Drain well and transfer into a large bowl.
- Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
- Wash the inner pot with soap and water and dry well. Put the inner pot back into the Instant Pot.
- Press the "Sauté" button to heat the inner pot. Sprinkle sugar into the inner pot coating it evenly.
- Cook the sugar until it caramelizes and becomes a honey color, approximately 10-15 minutes. Let the sugar cook while continuing with the next step.
- Peel and smash the garlic cloves. Cut the brown onion into thick wedges.
- Add the pork and quickly combine together, coating it in the caramel sauce. Press the "Keep Warm/Cancel" button to stop the "Sauté" mode.
- Add the hard-boiled eggs along with the coconut water and 2 cups hot water. Rearrange everything making sure the eggs are covered with liquid. Add more hot water if needed.
- Add the onions, garlic and black peppercorns. Add any remaining fish sauce from the marinade.
- Cover with the pressure cooker lid and set the steam release handle to "Sealing". Press the "Manual" button and set the cook time for 30 minutes on High Pressure. When the cook time is completed, allow for a 15 minute natural pressure release. Release the remaining pressure.
- Serve the Caramelized Pork and Eggs with Pickled Bean Sprouts (Dua Gia) or Pickled Mustard Greens (Dua Cai Chua) and hot white rice.
- Store any remaining portions in the refrigerator and enjoy within the week.
Nutrition Facts : Calories 744 kcal, Carbohydrate 14 g, Protein 53 g, Fat 50 g, SaturatedFat 18 g, Cholesterol 464 mg, Sodium 1089 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
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- First thing you'll want to do is to cook your eggs. Grab a pot and fill it with water. Then place your eggs inside the pot. Bring the pot to the stove over medium-high heat and bring it to a boil. Once it starts boiling, let it cook for an additional 10 minutes. Then turn off the heat.Drain the water from the eggs and rinse the eggs with some cold water to cool them down.Peel the eggs and set them aside.
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- Bring large pot of water to boil and par boil the pork in some boiling water for about 3-4 min until scum is released to get rid of the gunk. Dump out the water and rinse any stuck on scum from the pork. If using same pot, rinse and clean the pot.
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- Heat a large saucepan on medium/high heat. Heat oil, then add shallots and garlic. Cook for about 2 minutes, or until they become soft and fragrant. Add pork belly and stir into the shallots and garlic. Increase heat to high and cook for about 10 minutes or until all the edges are seared and browned.
- Add fish sauce, pepper and about 1 cup of water. If needed, add more water until the pork is nearly covered. Reduce heat to a low simmer and cook for about another 10 minutes. Stirring occasionally.
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