Caramelized Pork And Eggs Sach Chrouk Kho Nung Poang Moan Recipes

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CARAMELIZED PORK AND EGGS (SACH CHROUK KHO NUNG POANG MOAN)



Caramelized Pork and Eggs (Sach Chrouk Kho Nung Poang Moan) image

Caramelized slow cooked pork with hard boiled eggs. Boiled eggs are surprisingly good stirred into savory sauces, as the whites absorb much of the flavor and add an interesting texture to the meal. This meal is traditionally enjoyed for the holidays. from khmerkromrecipes.com for ZWT9

Provided by Random Rachel

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 eggs
1 tablespoon water (for caramel)
1 tablespoon sugar (for caramel)
2 cups water
3 garlic cloves, minced
1 stalk green onion, minced
1/4 cup fish sauce
1/4 cup sugar
2 cups fresh coconut juice or 2 cups coconut soda
1 1/2 lbs pork, cut into 2-inch cubes
salt and pepper

Steps:

  • Boil eggs in water using your preferred method. (I like to stick each egg with a thumb tack and boil for 10 minutes, then run under cold water so they don't get a green yolk.) Meanwhile, slice the pork into 2" chunks. Peel the eggs and set aside.
  • In a large pot, caramelize the sugar over medium heat, stirring constantly. When it reaches a deep golden color pour the 2 cups of water over it and stir well.
  • Add garlic, onion, fish sauce, sugar, salt, and coconut juice, stir until combined.
  • Add the pork meat, and cook over low heat for 40 minutes, stirring occasionally.
  • When the meat is tender add the boiled eggs, and continue cooking until they are just warmed through.
  • Serve hot with rice and sliced cucumber.

CARAMELIZED GRILLED PORK



Caramelized Grilled Pork image

I've been looking for recipes to use up some Asian condiments and came across this one which I plan on making soon. I think this pork will be great as part as an Asian meal with rice ans stir fry vegetables or with rice noodle salad. Recipe source: Gourmet (June 2005)

Provided by ellie_

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

6 boneless pork chops (1/4 inch thick)
1/2 cup sugar
1/4 cup shallot, chopped
1 tablespoon lime juice
1 tablespoon asian fish sauce
1/2 teaspoon salt

Steps:

  • Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick.
  • Make several small slits around edge of each chop.
  • Half each chop lengthwise and transfer to bowl.
  • In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel.
  • Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened.
  • Pour sauce over pork, toss.
  • Heat a grill pan over heat until hot, but not smoking.
  • Grill pork in batches, turning once until cooked through (1-3 minutes per side).
  • Discard any remaining caramel sauce.

Nutrition Facts : Calories 536.6, Fat 19.3, SaturatedFat 6.8, Cholesterol 185.9, Sodium 778.7, Carbohydrate 27.2, Sugar 25.2, Protein 60.3

THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)



Thit Heo Kho Trung (Pork and Eggs in Caramel Sauce) image

Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It's an extravagant treat. Pork leg with the skin attached (fresh ham) is the cut of meat traditionally used, but pork shoulder or belly also offers the delicious balance of fat and lean meat. The eggs lend an interesting contrast of chewy white and buttery yolk, while the sauce featuring coconut water is softly sweet. Searing the meat and including peppercorns are modern touches that induce greater complexity. The cook time can be cut nearly in half by making the braise in a pressure cooker. Crunchy pickled bean sprout salad is the traditional accompaniment, along with plenty of rice. Stir-fried greens can be served alongside too.

Provided by Andrea Nguyen

Categories     dinner, meat, main course

Time 2h

Yield 4 servings

Number Of Ingredients 11

1/4 cup granulated sugar, plus more as needed
1/8 teaspoon unseasoned rice vinegar or distilled white vinegar
1 1/2 pounds boneless pork shoulder, belly or leg (see Tip)
2 tablespoons canola or other neutral oil
2 1/2 tablespoons fish sauce, plus more as needed
1/2 medium yellow onion, thinly sliced
5 garlic cloves, smashed
1 1/2 teaspoons black peppercorns
2 cups unsweetened coconut water, strained if pulpy
4 large hard-boiled eggs, peeled
2 fresh Thai chiles or 1 serrano chile, thinly sliced (optional)

Steps:

  • Make the caramel sauce: In a small saucepan over medium heat, stir together the 1/4 cup sugar, vinegar and 1 tablespoon water until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until the mixture turns champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
  • Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a medium pot over medium-high heat until shimmering. Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 1 minute per batch, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Bring to a boil over high heat, skim the scum, then adjust the heat to maintain a simmer. Cover and cook until a knife tip inserted 1/4 inch into the pork meets little resistance, about 1 1/4 hours.
  • Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.) You should have about 1 1/2 cups cooking liquid.
  • Return the liquid to the pot, bring to a boil over high heat and cook until reduced to 1 cup, about 5 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.

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