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Caramelised pork ( thit kho tau)
This time I am going to share a favourite dísh of so many Viet kids including me.
Such a sweet memory, another journey to the past!
1lb. belly pork or boneless pork leg with skin
1lb. closed cup mushroom, cut into 4 wedges
1-2 clove garlic, minced (optional)
2 tbsp. cooking fish sauce ( squid brand)
11/2 tbsp. soy sauce ( substitute by 1 tbsp. fish sauce)
1 tbsp. sugar
15 toasted black peppercorns, coarsely ground
1 bird eyes chilli, deseeded and chopped (optional)
4 hard boiled eggs, peeled (optional)
- Marinate pork: cut pork into 1”x 1”x 2” pieces, marinate with minced garlic, fish sauce, soy sauce, black pepper, chilli and let sit aside.
- Meanwhile, prepare mushroom or/and hard boiled eggs.
- Heat sugar in a heavy bottom pot over medium-high heat, stirring till it turns to liquid caramel or amber colour. Add the marinated pork, stir and let cook for 3 minutes then add mushroom or/and boiled eggs and toss/turn/mix to combine, Taste if you need to add some salt, cover and simmer over low-medium heat for 3 minutes then add water just to cover and bring to boil. Skim any scum that raises then reduce the heat and simmer for 45' -11/2hours. Occasional rotate the eggs so evenly cooked. Transfer to serving plate, treat as a red dish in Vietnamese table. This dish goes well with boiled vegetable, green mustard pickle, other pickles. It's also a good match with steamed sticky rice for a delicious breakfast.