Wednesday, April 28, 2010

Vietnamese Pork & Eggs

This is the second of two sweet-n-savory recipes this week. Thit kho (pronounced like “tit caw”…yeah, it sounds dirty in English) is a dish where the pork is slow-cooked in a caramel sauce with hard-boiled eggs. This one can be considered the Vietnamese version of bacon & eggs except it’s not usually consumed for breakfast.

1-½ lbs boneless pork leg with skin & fat, cut into 1-inch by 2-inch chunks
¼ cup of sugar
¾ cup of water
3 tablespoons of fish sauce
6 medium eggs, hard-boiled and peeled
12 oz of your favorite canned coconut juice, strained of coconut pieces

1. In a large bowl, evenly coat the chunks of pork with fish sauce and coconut juice. Marinate for an hour.

2. In a 4-quart pan, caramelize the sugar with the water over medium heat for 15 minutes or until the sauce is a deep brown.

3. Carefully, add the coconut juice that has been marinating the pork but not the pork itself. Return to a simmer. The caramel will seize temporarily but then dissolve once the juices simmer again.

4. Add the pork and eggs. Return to a simmer, then partially cover and cook for another 1-¼ hour, turning the pork every 15 minutes. Uncover and cook for another 15 minutes or until the sauce has reduce by half of its original amount.

5. Serve with your favorite boiled green veggies.

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