Thitkhotoporkinclaypot Recipes

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VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)



Vietnamese Caramelized Salty Pork ( Thit Kho) image

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

1 1/2 lbs pork belly
1 onion, roughly diced
2 garlic cloves, minced
1/2 cup sugar
1/4 cup fish sauce
1/4 teaspoon black pepper
1 cup water

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 TO -- PORK IN CLAY POT



Thit Kho to -- Pork in Clay Pot image

This comes from a Vietnamese cookbook, lent to me by a friend. She loves this recipe but I've not tried it yet.

Provided by Sackville

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons chopped shallots
1/2 teaspoon fresh ground black pepper
225 g boneless pork loin, thinly sliced
1 egg, hard boiled and halved (optional)
3 tablespoons muscovado sugar or 3 tablespoons soft brown sugar
4 tablespoons fish sauce

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.

Nutrition Facts : Calories 317, Fat 14.2, SaturatedFat 4.9, Cholesterol 70.9, Sodium 2836.9, Carbohydrate 22.2, Fiber 0.1, Sugar 20.2, Protein 24.3

VIETNAMESE CLAY POT PORK



Vietnamese clay pot pork image

One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.

Provided by Nolita_Food

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
1/4 cup sugar
2 -3 cloves garlic, minced
2 whole shallots, chopped
1 tablespoon minced ginger
1 -2 chili, chopped
2 tablespoons fish sauce (or change depending on your taste)
1 1/2 lbs pork tenderloin, cubed about 1 1/2 inch in size
1 pinch salt, to taste
1 pinch pepper
4 -6 hard-boiled eggs, peeled (optional)
1/2 cup water

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.

Nutrition Facts : Calories 327.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 110.6, Sodium 836, Carbohydrate 15.1, Fiber 0.2, Sugar 12.9, Protein 35.9

VIETNAMESE CARAMELIZED PORK (THIT KO) - INSTANT POT VERSION



Vietnamese Caramelized Pork (Thit Ko) - Instant Pot Version image

Sweet and salty braised pork with eggs. If you can't find coconut soda, you can use coconut water instead. You can also mix in or sub pork shoulder for a leaner version. There are many versions from different families. This is what we like coming from a half Lao/half Viet home.

Provided by tacocat1000

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs pork belly, cut into 2 inch pieces
6 hard-boiled eggs
1/3 cup sugar
4 garlic cloves, chopped
1 large shallot, chopped
3 star anise pods (optional)
1 teaspoon black pepper
2 teaspoons salt
1 tablespoon soy sauce
1/2 teaspoon msg (optional)
1 (12 ounce) can coconut, flavored soda (Coco Rico brand)
2 1/4 cups water
1 teaspoon fish sauce

Steps:

  • Place eggs into the instant pot on a wire rack. Pour in 1 cup of water and set on high pressure for 5 minutes. Do a quick release and put the eggs in an ice bath. Peel and set aside.
  • Combine the pork with garlic, shallot, salt, black pepper, msg, soy sauce in a large bowl. Let this marinate while you make the caramel sauce. You can also do this step ahead of time and just let it sit overnight in the fridge.
  • Set the pot to Saute mode on high. Add in the marinated pork and saute for 5-7 minutes until the garlic and shallots are soft and the pork has some color. Deglaze with 1 cup of water making sure to scrape up all the bits. Turn off the pot.
  • Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Careful not to burn it. Watch it carefully! Slowly pour in ¼ cup of water and stir to make a sauce. Add to the instant pot. (You can also caramelize the sugar while your meat browns.).
  • Add the hard boiled eggs, coconut soda, star anise pods and (if needed) just enough water to cover the pork. It should not take more than 2 cups. Cook it on high pressure for 30 minutes and NPR for 15 minutes.*.
  • Add the fish sauce and salt to taste (if needed). Serve with rice and pickled vegetables!
  • *OPTIONAL - Once you remove the lid, set it to Saute mode on high for 15 minutes to reduce the liquid by 1/3. You don't have to worry too much with the instant pot overboiling or over reducing because it will maintain the heat level and switch to "keep warm" when the timer shuts off.

Nutrition Facts : Calories 1288.4, Fat 122.3, SaturatedFat 63.4, Cholesterol 295.6, Sodium 1156.2, Carbohydrate 26.8, Fiber 9.4, Sugar 15.9, Protein 25

VIETNAMESE CATFISH IN A CLAY POT (CA KHO TO)



Vietnamese Catfish in a Clay Pot (Ca Kho To) image

What an excitingly different way to have catfish! Serves 2-3 or more if other entrees are included as part of the meal.

Provided by PalatablePastime

Categories     One Dish Meal

Time 1h2m

Yield 2-3 serving(s)

Number Of Ingredients 18

3 ounces fish sauce (nam pla)
1/2 cup granulated sugar
1 fresh lime, juice of (no seeds)
3 tablespoons vegetable oil
2 shallots, chopped
2 garlic cloves, minced
1 stalk lemongrass (light part only, cut into 1-2 inch lengths)
1 lb catfish fillet
4 ounces shiitake mushrooms, cleaned and trimmed
1 tablespoon sugar
1 tablespoon water
3 tablespoons chicken stock (may use broth) or 3 tablespoons fish stock (may use broth)
3 tablespoons fish sauce (nam pla)
fresh ground black pepper (to taste)
3 ounces baby spinach leaves, rinsed and dried
1/4 cup chopped fresh basil leaf
2 scallions, finely chopped
3 cups steamed cooked jasmine rice (to serve) (optional)

Steps:

  • Preheat oven to 450°F.
  • Place clay pot or covered roasting pan into oven to preheat.
  • Place 3 ounces fish sauce and 1/2 cup sugar in a small saucepan, and use whisk to blend until sugar dissolves. Heat over medium-low heat, whisking until mixture comes to a boil, then stop stirring, and swirl mixture in pan for 12 minutes or so, until it becomes golden, foamy, and slightly thick.
  • Remove from heat, and when mixture has cooled and foam settled somewhat, stir in lime juice until sauce is blended.
  • In the bottom of the clay pot or roaster, place oil, shallots, garlic, and chopped lemongrass.
  • Cover clay pot or roaster and cook at 450°F for 10 minutes.
  • Remove pot from oven and add catfish fillets in a single layer. Cover pot and cook at 450°F for 5 minutes.
  • Remove pot from oven and add mushrooms and caramel sauce. Cover pot and cook at 450°F for 5 minutes.
  • Mix together remaining fish sauce, broth, water, and sugar until blended.
  • Remove pot from oven and add broth mixture and season to taste with freshly ground black pepper. Return pot to oven and cook, UNCOVERED, for 10 minutes at 450°F.
  • Remove pot from oven and cover fish and mushrooms with spinach, basil, and chopped scallion. Cover pot and cook at 450°F for 5 minutes.
  • Remove from oven and serve fish and vegetables with hot steamed jasmine rice.

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