Thit Kho To Pork In Clay Pot Recipes

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.

THIT KHO TO -- PORK IN CLAY POT

Steps:

• Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
• Stir constantly until it is moist and thick.
• Take off the heat and add the fish sauce.
• Return to a low heat and stir until the sugar dissolves.
• Add the shallots and pepper to the caramel and leave to cool.
• Pour the sauce into a claypot or flameproof casserole.
• Add the pork to the sauce.
• Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
• At the end of cooking, the pork should be in a little rich gravy.
• Serve with the egg if using, spooning the gravy over them.

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.

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.

VIETNAMESE CLAY POT PORK

Steps:

• Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
• Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
• When it comes to a boil, lower heat to simmer.
• Cut hard boil eggs in half and put into pot.
• This step is optional, but the eggs will absorb all the sauce and taste heavenly!
• Cover the pot and let it simmer.
• I find the longer you leave it, the better it taste.
• But after 30-35 minutes it's done.
• Serve with cooked white rice or basmati, and that's a meal there.
• Normally we just steam cabbage or water spinach for vegetables.

VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)

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.