Thịt Kho Trứng Recipes

THịT KHO TRứNG

Steps:

• Fill a 7-quart heavy-bottomed braising pot (like a Dutch oven) with 4 quarts of water. Add 3 tablespoons salt and bring the water to a boil over high heat. Prepare an ice bath.
• Add the pork to the pot and bring the water back up to a boil. Boil for 5 minutes, skimming the foam that floats to the surface.
• Transfer the pork to the ice bath and let it soak until completely chilled, about 20 minutes. Remove the pork and wipe away any impurities using a paper towel. Drain the pork in a colander and set aside.
• Clean the pot used for the pork and return it to the stove. Add the garlic, oil and minced red onion to the cold pot, turn the heat to medium high and cook until aromatic, 5 to 7 minutes. Add the palm sugar and cook until it starts to caramelize, about 5 minutes. Continue cooking until the sugar turns a chestnut amber, another 3 to 5 minutes.
• Add the fish sauce and raise the heat to high. Bring the mixture to a bubble and cook for 2 minutes to cook out the raw flavor of the fish sauce slightly. Add the blanched pork, black pepper and chiles and toss to coat every piece of pork in the sauce.
• Add the coconut water, halved red onion and 2 cups of water. Bring the pot back to a boil, then reduce the heat to low. To achieve a braise with tender pork that doesn't fall apart, cook the pork at a gentle simmer, where the surface of the braising liquid is trembling and only a few air bubbles break through. Simmer, uncovered, until the pork is tender and the braising liquid reduces and forms a stock that slightly clings to your spoon, 1 1/2 to 2 hours.
• Gently transfer the pork to a bowl. Strain the braising liquid through a fine-mesh sieve to create a flawless, silky-smooth stock. Discard the solids.
• Wash the pot and return it to the stove. Return the pork and braising liquid to the pot. Bring the braise to a boil, then turn off the heat. Nestle the Boiled Eggs in the braising liquid. Cover the pot and steep the eggs in the braising liquid off heat for 20 minutes.

THịT KHO TRứNG (BRAISED PORK BELLY AND EGGS)

Steps:

• Cook the eggs: Bring a medium pot of water to boil over high heat. Gently add the chicken eggs with a slotted spoon and set the timer for five minutes. When the timer goes off, gently add the quail eggs. Set the timer for another four minutes. Remove the pot from the heat, and gently drain the water out. Run cold tap water over the eggs to help them cool. When they no longer feel warm to the touch, gently peel them, and set them aside in a bowl.
• Add coconut water: Pour the coconut water over the pork, bring to a gentle simmer on low heat with the lid on for 10 minutes. Occasionally, use a large spoon to skim off any scum that surfaces to the top.