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
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.
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Vietnamese Caramelized Pork Belly (Thit Ba Chi Ram Man)
Ingredients:
1.5 lbs pork belly
1-2 tbsp veggie oil
1 tbsp white or brown sugar
1/2 cup coconut juice
1 green onion for garnish
1 Thai chili (optional)
Marinade:
1 minced shallot
2 minced garlic cloves
1 chopped white part of a green onion
1/2 tsp brown sugar
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fish sauce
Season to taste: I added about 1 tbsp of sugar. You can add more or less if needed
Instructions:
1. Slice pork belly into thin slices
2. Add pork belly and all marinade ingredients in a bowl. Mix and marinade for at least 20 minutes
3. On high heat, add 1-2 tbsp of veggie oil in a pan and add 1 tbsp of sugar. This is the caramelizing process.
4. Stir the sugar and watch it turn brown. Once it turns a nice golden brown, reduce heat down to low/medium low and add your pork. Make sure to monitor your sugar, don't let it turn black because that means it's burnt and will taste bitter.
5. Cook your pork ensuring it's coated evenly with the caramelized sugar
6. Bring heat back up to medium and add 1/2 cup of coconut juice and continue to cook until the water reduces and the sauce thickens.
7. Season to taste and add more sugar if necessary. I added 1 tbsp extra.
8. Garnish with black pepper and chopped green onions.
9. Add some Thai chilies if you want an extra spicy kick.
Serve with some rice, veggies or on the side of a veggie soup!
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How to make Carmelized Braised Sweet Pork Thom Khem
My 30 Popular Southeast Asian Recipes Series is coming close to an End. Part 28 out of 30. Hope you guys have been enjoying this. Twenty-Eighth on My List is Caramelized Braised Sweet Pork.
Vietnamese: Thịt kho
Lao: Thom Khem
Khmer: Kaw
Thai: Kai Palo (Similar)
Hmong: Nqaij Qab Zib
Indonesian: Babicape
Filipino: Adobo (Similar)
Chinese: HONG SHAO ROU 红烧肉 (Similar)
Caramelized Braised Sweet Pork Belly is made throughout the World. Each Culture has their own take on making this Iconic Dish.
This My Childhood Ultimate Comfort Meal ????????????????
Full Step by Step Video Recipe Tutorial now Available on My YouTube Channel ▶️
Recipe:
1 pound of Pork Belly
1 tbs of Chicken Bouillon
1 cup of Sugar
1 cup of Water
1 tbs of Fish Sauce
1 tsp of Seasoning Sauce
4 thinly sliced Ginger/Galangal
2 Stalk of Lemon Grass bruised then cut into 5-6 pieces.
8-10 pieces of Kaffir Lime Leaves
Desired amount of Boiled Eggs
2 tbs of Thick Soy Sauce
Best serve with Jasmine Rice ????. I like to make a side of Chili ???? Pepper Fish Sauce ????.
Notes ???? There are so many takes on how to make this Iconic Comforting Dish. Some other Popular way are to use Chinese 5 Spices, or Coconut Soda. Bamboo Shoots for Texture.
Another note ???? the most challenging part of this making this, is caramelizing the Sugar.
-To be safe you can Carmelized on Med-High Heat. Keep stirring until you get the Golden Brown Color you want.
- Carmelizing time will varies, depending on your heat of the Pan or Pot your using.
Chili Powder by @tigermom_sauces
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Caramelized Pork Bits & Quail Eggs (Thịt rim trứng cút) | Helen's Recipes
Ingredients:
500 g pork belly (1.1 lb) cut into ½ inch (1cm) strips
1 tbsp brown sugar
½ tsp salt
1 tsp chicken stock
1/2 tsp pepper
10 quail eggs
3 tbsp fish sauce
300 ml coconut juice (1 1/4 cup)
1 tbsp minced garlic and shallot
1 tbsp toasted sesame
Full recipe:
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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.
SUON KHO - VIETNAMESE Caramelized Pork Ribs with SECRET ingredient
MY CHILDHOOD FAVORITE! SUON KHO or Vietnamese Caramelized Pork RIbs is perfect any day of the week. My parents would make this all the time growing up and was a staple in our Vietnamese household. So excited to share it with you guys. Let me know what you think!
The SPECIAL ingredient to this recipe is the CoCo Rico Soda. This adds a sweetness that you really can't replicate. You can find it inexpensively in the Vietnamese grocery store, but if you are unable to find it, Amazon does sell it (but not as cheap) here:
CoCo Rico Soda:
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*NOTE* in the video I mentioned soy sauce, but that was an accident. You do not need soy sauce for this recipe. If you enjoy that flavor there would be harm in adding some to the pork marinade!
Ingredients - makes 4 servings
1.5 lb Pork Spare Rib
1/4 tsp Black Pepper (Freshly Cracked)
1 tsp Kosher Salt
1 tsp Chicken Powder
1 tsp Garlic Powder
1 tsp Oyster Sauce
Caramel (1.5 tbsp Sugar + 1 tsp water + 1 cup water)
2 tbsp Olive Oil
2 tbsp diced Shallot
1 tbsp diced Garlic
6 ounce CoCo Rico Soda
1/2 cup water
1 tbsp Fish Sauce
1 bunch green onion
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Chapters
0:00 Intro
0:29 Ingredients
1:05 Pork Prep
3:35 Marinade Prep
6:15 Making the Caramel
9:23 Cooking the Pork
15:13 Plating and Taste Test
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