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
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.
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!
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:
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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)
Vietnamese Caramelized Pork Belly with Eggs | Thịt Kho Tàu
Today, I will show you how to make Vietnamese caramelized pork belly with eggs, it's one of my favorite Vietnamese dishes.
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One secret ingredient makes the BEST Vietnamese pork belly | Marion’s Kitchen
Vietnamese pork belly is a classic but I've added a new secret ingredient. Yep, I’m taking something that’s usually found in the drinks cabinet and I’m bringing it with me into the kitchen. Get set for fork-tender sticky pork belly that’s enhanced even further with a lush caramel sauce packed with fragrance, flavour and intrigue, thanks to a welcome addition of Angostura Aromatic Bitters.
In collaboration with Angostura Bitters #angosturabitters #sponsored | Life is better with a little bit of bitters. It’s time to get Angostura Bitters out of the cupboard and into the spice rack. Check out Angostura Bitters at
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Caramelized Pork Easy and Delicious Recipe- Morgane Recipes
Caramelized pork is a quick and easy dish to succeed, everyone loves it.
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