Thit Heo Kho .....dừa

Recipe: Thit Heo Kho (Braised Pork w/ Eggs)




Wandering Chopsticks, Thank-you for the recipe.

Recipe: Thit Heo Kho (Braised Pork w/ Eggs)

Ingredients:
1-2 pounds of pork shoulder
Fish Sauce
Pepper and salt to taste
4 eggs
1 tbsp sugar
1 medium onion
1/4 cup water
1 8 oz can of coconut juice (coco rico as Wandering suggest, I picked up canned drink coconut juice )

Directions:
Boil 4 eggs, Cut up meat. Marinate meat in salt, pepper and fish sauce for 10 minutes. Place sugar and coconut juice together. Dissolve it on heat. Place water, coconut juice, onion and meat into dutch oven or a pot. Heat on low for 1 hour. Place eggs in about 15 minutes before finishing. Serve over white rice.

I was impatient so I didn't wait for the coconut juice to caramelize. It still turned out delicious though. Note, I didn't use that whole pack of meat. I used about 1 1/2 pounds. The rest I placed in the freezer.

Posted by BuddingCook at 8:08 AM

Thit Heo Tau (Vietnamese Pork in Coconut Milk)

Ingredients: Metric Units
1 12/ lb. boneless fresh ham or picnic shoulder
2 Tbsp soft brown sugar
1/2 c cold water
2 1/2 Tbsp fish sauce
3/4 tsp white pepper
2 c thin coconut milk
cooked rice
Directions:
Pour boiling water over pork skin, pat dry.

Place skin-side down in saucepan, add enough cold water to cover.

Boil, simmer 45 minutes, turning several times.

Discard water, remove meat, drain.

Cut meat into thick slices, then into strips 2" wide.

In a saucepan, combine sugar, water. Bring to a boil and simmer until sticky. Coat each strip with the sugar syrup. return now sticky meat to original pan.

Sprinkle with fish sauce, pepper, pour coconut milk slowly down side of pan. Cover, simmer until the meat is tender, the sauce thick and creamy. Serve with rice.

Thit heo kho tieu (five-spice caramel pork)


Take the time to slowly braise richly flavoured pork belly in aromatic spices, and your friends (and their tastebuds) will be over the moon.

Preparation Time


15 minutes

Cooking Time


110 minutes

Ingredients (serves

• 1 tbs peanut oil
  
• 1 (about 1kg) pork belly, cut into 3cm pieces
  
• 8 purple (Asian) eschalots, finely chopped
  
• 2 garlic cloves, crushed
  
• 60ml (1/4 cup) light soy sauce
  
• 125g (3/4 cup) finely chopped palm sugar
  
• 250ml (1 cup) water
  
• 2 whole star anise
  
• 1 tsp Chinese five spice
  
• 1 tbs fish sauce
  
• 8 green shallots, ends trimmed, thinly sliced diagonally
  
• Steamed jasmine rice, to serve
  
• 1 Lebanese cucumber, ends trimmed, thinly sliced
  
• 1/2 cup fresh coriander leaves
  

Method

1. Heat half the oil in a wok over high heat. Add one-third of the pork and stir-fry for 5 minutes or until brown all over. Transfer to a plate. Repeat, in 2 more batches, with the remaining pork.
   
2. Heat remaining oil in wok over medium heat. Add eschalot and garlic and cook for 5 minutes or until golden. Add pork, soy sauce, palm sugar, water, star anise and five spice. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 1 1/2 hours or until pork is tender. Increase heat to high and bring to the boil. Cook for 10 minutes or until sauce thickens.
   
3. Add the fish sauce and half the shallot and stir to combine. Place in a serving bowl. Top with remaining shallot. Serve with steamed rice topped with cucumber and coriander leaves.
   

Notes & tips

• You can prepare this recipe to the end of step 2 up to 3 hours ahead. Continue from step 3 just before serving.