How To make Carmelized Pork
1 lb Fresh pork leg (ham)
1 T Cooking oil
1 t Salt
2 ea Green onions
1 ds Pepper
1 T Fish sauce
Cut the fresh ham into several chunks about 1 1/2 to 2 inches square. Chop the green onion fine. Heat the oil in 2 quart pot, then add the onion and the remaining ingredients, including the pork. Saute, stirring, on medium heat until the meat is brown (about 5 minutes or more). Add 4 cups water and simmer, uncovered, on medium heat for one hour. Add the fish sauce and continue to simmer on medium heat 1 more hour. Most of the water will be absorbed by the meat and the remainder will be slightly thick
or carmelized. Be careful not to burn it. Serve hot as a main dish, with lots of rice. This has a very long life:
it may be frozen, refrigerated, reheated, and served as an appetizer, etc. Note: This takes a long time to cook, but is very easy to do. In Hue, central Vietnam, pork belly is used in this recipe. Bellyis very fat and is considered good in a cooler climate. Don't discard the fat portions before tasting--it is surprisingly good and surprisingly digestible. Recipe from: Vietnamese Cookery, by Jill Nhu Huong Miller.
How To make Carmelized Pork's Videos
Vietnamese Caramel Pork for babe using Squid Brand Fish Sauce
Recipe
Ingredients
- 1kg diced pork shoulder, skin removed
- 2 tbsp Squid Brand Fish Sauce
- 150g brown sugar
- 300ml coconut water
- 1 shallot, sliced fine
- 3 cloves garlic, crushed
- 1 stick lemongrass, smashed
Method
1. In a heavy based pot over medium-high heat, place your sugar with a dash (around 30ml) of cold water.
2. Once the sugar has dissolved and is starting to turn into a caramel, add the Squid Brand Fish Sauce and stir.
3. Add the diced pork and mix well so the caramel is covering the pork.
4. Pour in the coconut water and once simmering, turn to a low simmer for 1.5-2 hours.
5. Once the liquid has evaporated you should be left with sticky cooked pork. If your pork still seems a little bit tough, add a dash of water and keep cooking.
6. Serve with jasmine rice, chilli and coriander. Enjoy!
THỊT KHO TÀU - Caramelized Pork & Eggs | Helen's Recipes
THỊT KHO TÀU or Caramelized Pork & Eggs is such a classic Vietnamese dish, a must-have in Tet Holiday, especially in Southern Vietnam. Let's make it again this year to celebrate Tet.
►Full recipe | Xem công thức đầy đủ :
► GET MY COOKBOOKS | Đặt mua sách nấu ăn của Helen
►Subscribe for NEW VIDEO EVERY FRIDAY (Turn on the BELL icon to get notified for new uploads) | Đăng ký kênh & ấn vào chuông để nhận thông báo khi có video mới
►Items in my kitchen:
► Các sản phẩm trong bếp nhà Helen:
►My Instagram:
►Facebook | Cập nhập ý tưởng nấu nướng mỗi ngày
► Support on Patreon
►Some of your favorites | Các video được yêu thích nhất:
Best ever Pho Recipe | Phở:
Original Bun Bo | Bún Bò Huế:
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền:
Cooking with Grandma | Vào Bếp cùng Ngoại:
All Vietnamese desserts | Các món tráng miệng
Everyday family meals | Bữa cơm gia đình
#HelenRecipes #vietnamesefood #vietnameserecipes #thitkhotau #ĐónTếtcùngYouTube #Tếtnàytôicảmơn #bíkípđóntết
Vietnamese Caramel Pork
Ultra tender pork in a savoury caramel glaze. A simple, magical recipe requiring just a handful of ingredients you can get at the supermarket. The Vietnamese are genius!!
Vietnamese Caramelized Ground Pork
A super fast pork stir fry made with ground pork infused with flavours from the streets of Vietnam. A crispy sweet and salty stir fried pork. You can serve this as a main dish or an appetizer.
Ingredients:
500g. ground pork
3 cloves garlic
5 pcs. birds eye chili
2 tbsp. fish sauce ( adjust according to your taste)
3 tbsp. brown sugar
spring onion ( garnish)
Vietnamese Caramelized Pork Belly (THỊT KHO TÀU)
(English & tiếng Việt) Vietnamese Caramelized Pork Belly (Thit kho tau) is classic comfort food of Viet families. Pork belly is slowly braised until it has a beautiful caramel color and becomes so flavorful and tender. I like to serve this caramelized pork belly and eggs with steamed rice or sticky rice.
Ingredients:
2 lbs pork belly
4 garlic cloves, crushed
3 shallots, crushed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons granulated sugar
3 tablespoons water, divided
cooking oil
3-4 tablespoons fish sauce (more or less to taste)
3 cups fresh coconut juice (about 2 coconuts)
6 eggs (more or less to your liking)
To print this Vietnamese Caramelized Pork Belly & Eggs recipe, visit:
Thanks for watching, and if you enjoy the video, don't forget to push Like, leave a comment below or subscribe to our channel here:
__________________________
Công thức và cách làm thịt kho tàu (có thể thêm trứng để thành thịt kho trứng):
900 gram thịt ba chỉ/ba rọi rút sườn
4 tép tỏi
3 củ hành tím
1 thìa cà phê muối
1/2 thìa cà phê tiêu
2 thìa canh đường
3 thìa canh nước
dầu ăn
3-4 thìa canh nước mắm
2 trái dừa tươi (khoảng 720ml, nếu không có nước dừa thì bạn có thể dùng nước thường và thêm chút đường)
6 quả trứng (bạn có thể dùng trứng gà hay hột vịt đều được)
Make this for dinner! | caramelized pork
CARAMELIZED PORK BELLY⤵️
MARINADE
1.5 lbs - 2lb of thinly sliced pork (i used pork shoulder but pork belly works too)
1/2 onion and shallot, diced
5 cloves garlic, minced
3 TBSP sugar
1 tsp salt
1 tsp black pepper
2 TBSP fish sauce
CARAMELIZING
1 TBSP oil
2.5 TBSP sugar
ADDITIONAL INGREDIENTS
6 oz coconut soda, water or chicken broth
1.5 TBSP fish sauce
1 tsp black pepper
1. Thinly pork then marinate with all the ingredients listed under “MARINADE” (marinate 10 minutes)
2. In a pot, add 1 TBSP of oil and 2.5 TBSP of sugar (“CARAMELIZING”) and bring it to an amber color— this process takes a while so be patient. Then add your pork belly and cook until most of the pink is gone.
3. Once most of the pink is gone, all of your ingredients listed under “ADDITIONAL INGREDIENTS.” Bring this to a boil.
4. Once its boiling, reduce your heat to low and simmer for 20 minutes. Don’t forget to skim out an impurities as its simmering.
5. Once its done cooking, you can enjoy it like this (which is how my son likes it) or you can scoop out most of the liquid and stir fry for 5 minutes or until it gets caramelized to your preference.
NOTE: At this point, you an also adjust the flavor to your preference.