Vietnamese Thit Kho

INGREDIENTS

  • Nuoc Mau (Vietnamese caramel sauce)
    • 4 tbsp sugar
    • 1/3 cup water
  • 2lb Pork butt or shoulder
  • 6 or so hard boiled eggs
  • 1 large onion, sliced
  • 3-4 cloves garlic
  • 2 cans coconut water
  • 2 tbsp fish sauce
  • 2 tsp white pepper
  • Water if needed

DIRECTIONS

  1. Heat pot to med-high add sugar and enough water to just cover the sugar. Stir until sugar is dissolved. After around 10 minutes, the sugar will start to brown.
  2. When the sugar is a dark golden brown, add the meat and stir to coat. When the meat has browned, add onions and garlic.
  3. Add the coconut water and, if needed, water to just cover the meat. Add fish sauce & pepper.
  4. Lower heat and simmer until braising liquid has thickened to desired consistency.
  5. Approx. 15 minutes before ready to serve, add peeled eggs and coat with braising liquid.
  6. Serve over rice.
PorkDarren QuinnComment