Vietnamesestylecaramelisedpork Recipes

VIETNAMESE CARAMEL PORK

Vietnamese Caramel Pork image

Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!

Provided by Nagi

Categories Main

Time 1h40m

Number Of Ingredients 9

Ingredients

1/2 cup / 100g brown sugar, tightly packed
1 tbsp water
1 kg / 2 lb pork shoulder ((butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a))
1.5 cups / 375 ml coconut water ((Note 1b))
1 eschallot / shallot (, very finely sliced (Note 2))
2 garlic cloves (, minced)
1 1/2 tbsp fish sauce
1/4 tsp white pepper
Red chilli and finely sliced shallots/green onions

Steps:

Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
Stir and the pork will brown and caramelise in the fat.
Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

Nutrition Facts : ServingSize 365 g, Calories 727 kcal

VIETNAMESE CARAMELIZED PORK

Vietnamese Caramelized Pork image

My quick home version of one of my favorite recipes. Serve with jasmine rice.

Provided by cvucvu1

Categories World Cuisine Recipes Asian Vietnamese

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 cup white sugar
2 pounds pork spareribs, cut into 1-inch pieces
2 green onions, cut in 2-inch lengths
1 green chile pepper, chopped
1 teaspoon ground black pepper
2 shallots, finely chopped
2 cloves garlic, minced
salt to taste
1 teaspoon Asian (toasted) sesame oil
1 tablespoon green onion, thinly sliced and separated into rings

Steps:

Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 56.8 g, Cholesterol 119.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 11.7 g, Sodium 97.9 mg, Sugar 51.6 g

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