Vietnamese Pork And Eggs Tit Ko Recipes

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.

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.

VIETNAMESE CARAMELIZED PORK (THIT KO) - INSTANT POT VERSION

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.

THIT KHO (VIETNAMESE BRAISED PORK BELLY AND EGGS IN COCONUT WATER)

Steps:

• Boil the eggs for 12 minutes or until hardboiled, then peel them and set aside in a bowl.
• Cut the meat into 5cm or 2" chunks.Note: If you like the pieces in Thit Kho smaller, cut them to your liking.
• Extract the juice from the coconuts. If you're using fresh coconuts, lay them on their side and chop the cleaver down about 3cm (or 1″) from the coconut's point. Rotate the coconut and repeat until the whole tip is removable.Pull the top off and pour the juice into a bowl and repeat for all the coconuts.
• On a high heat, add the sugar and stir continuously until it begins clumping together.
• Pour in a tablespoon of water and stir until combined. Repeat this step a tablespoon at a time with the remaining water. By the end, you will have a dark brown caramel sauce.
• Add the fish sauce in and stir until well combined.
• While the heat is still on high, put the eggs in and roll them through the sauce until they're evenly coated and have turned a slight golden color.Scoop the eggs out and set them aside in a bowl.
• Add the pork belly into the sauce and brown them on all sides.
• Pour the coconut water in and season with chicken bouillon powder. Stir well then bring to a boil with the lid partially on. As soon as it boils, turn the heat to medium and let it gently simmer for 20 minutes.
• After 20 minutes of simmering, put the eggs back into the pot.
• Simmer on low heat for another 10 minutes or until the pork is tender.
• Serve immediately with steaming hot rice!

INSTANT POT CARAMELIZED PORK AND EGGS / THIT KHO TRUNG

Steps:

• Transfer the eggs into the inner pot placing them on top of an egg rack or steamer basket. Add 2 cups hot water (1 cup if using the 6 or 3 quart Instant Pot).
• Cover with the pressure cooker lid and set the steam release handle to "Sealing".
• Press the "Manual" button and set the cook time for 5 minutes on High Pressure. When the cook time is completed, allow for a 5 minute natural pressure release. Release the remaining pressure.
• Transfer the eggs into a bowl of ice water. Let rest for 5 minutes.
• Peel the eggs and set aside for now.
• Fill the inner pot halfway with hot water. Place into the Instant Pot and cover with a glass lid. Press the "Sauté" button to start heating the water.
• Sprinkle salt and vinegar all over the pork. Gently rub the solution onto the meat. Wash the pork well under cold running water. Pat dry with paper towels.
• Trim off an excess fat. Cut the pork sirloin and pork belly into chunks, approximately 2 inch cubes.
• Once the water comes to a boil, add the pork pieces and gently stir together. Cover with a glass lid and let the water come to a boil again.
• Transfer the pork into a large colander. Rinse the meat under cold running water, washing away any loose bits of meat and residue. Drain well and transfer into a large bowl.
• Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
• Wash the inner pot with soap and water and dry well. Put the inner pot back into the Instant Pot.
• Press the "Sauté" button to heat the inner pot. Sprinkle sugar into the inner pot coating it evenly.
• Cook the sugar until it caramelizes and becomes a honey color, approximately 10-15 minutes. Let the sugar cook while continuing with the next step.
• Peel and smash the garlic cloves. Cut the brown onion into thick wedges.
• Add the pork and quickly combine together, coating it in the caramel sauce. Press the "Keep Warm/Cancel" button to stop the "Sauté" mode.
• Add the hard-boiled eggs along with the coconut water and 2 cups hot water. Rearrange everything making sure the eggs are covered with liquid. Add more hot water if needed.
• Add the onions, garlic and black peppercorns. Add any remaining fish sauce from the marinade.
• Cover with the pressure cooker lid and set the steam release handle to "Sealing". Press the "Manual" button and set the cook time for 30 minutes on High Pressure. When the cook time is completed, allow for a 15 minute natural pressure release. Release the remaining pressure.
• Serve the Caramelized Pork and Eggs with Pickled Bean Sprouts (Dua Gia) or Pickled Mustard Greens (Dua Cai Chua) and hot white rice.
• Store any remaining portions in the refrigerator and enjoy within the week.

VIETNAMESE PORK AND EGGS ("TIT KO")

Steps:

• For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
• Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
• Remove from fire immediately and add a little of the water that was set aside.
• After the bubbles settle down, add the rest of the water.
• Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
• Add boiled eggs.
• Add colored water.
• Add water until it covers the pork and eggs completely.
• Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.