THIT HEO KHO NUOC DUA - VIETNAMESE STEWED PORK W/ COCONUT JUICE
Another Vietnamese recipe my sister in law shared with me. She made this for me the first time she visited my house. She served this w/ an Opo Squash soup to mellow out the saltiness. A simple egg drop soup or broth works just as well. Traditionally a salty meal is served with rice and a soup to blend all different flavors and textures. Please note: coconut juice is different from coconut milk. It can be found in Asian markets. Caramel Sauce is known as Nuoc Mau & can be found at Asian markets too. Thick soy sauce can be used, although it has a saltier less sweet flavor. If you can't find caramel sauce or thick soy sauce you can make it at home. Recipe at the end of the instructions. I prefer to buy it. :)
Provided by Kiersten Phae
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Add oiled to a pan heated to medium-high heat, coat bottom of the pan.
- When oil is hot, add garlic, lemongrass, and shallots.
- Stir fry about 30 seconds, they will brown.
- Turn the heat up to high and add the pork in batches.
- Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned.
- Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
- Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
- Stir occasionally.
- Add the coconut juice and enough chicken stock (or water) or cover the pork.
- Bring it to a boil and skim off the foam that rises while it cooks.
- Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
- Check occasionally, add more stock or water if it reduces too much.
- When the stew is almost done, peel the eggs.
- Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
- I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
- Add the eggs to the stew and let it simmer together about 15 more minutes.
- Serve Immediately.
- FOR CARAMEL SAUCE:.
- In a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat. Do not stir! Swirl the pan gentle to dissolve the sugar.
- Reduce heat to medium low and simmer for about 10-15 minutes.
- When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
- Return to medium high heat and sit continuously.
- The caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
- Stir in 1 tsp lemon juice.
- Let cool and store covered in a cool dark place.
- Makes about 3/4 cups.
MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK
Thit kho to - a sticky-sweet pork dish with funky undertones of nuoc mam - is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) - a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.
Provided by Dana Bowen
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
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