Thit kho trung: Vietnamese-style braised pork and eggs in coconut broth
Votes: 1
Time: 3 hours 20 minutes
Complexity: average
Servings: 8
Complexity: average
Servings: 8
Nutritional value per serving:
Calories 967, total fat 94 G., saturated fats 33 G., proteins 18 G., carbohydrates 13 G., fiber 1 G., cholesterol 122 mg, sodium 1002 mg, sugar 9 G.
Calories 967, total fat 94 G., saturated fats 33 G., proteins 18 G., carbohydrates 13 G., fiber 1 G., cholesterol 122 mg, sodium 1002 mg, sugar 9 G.
Although kho Kho is often a dinner dish that can be prepared in less than half an hour, but it's especially popular during the festive season. This recipe will make a kho worthy of a New Year's table. For this dish, use the best cut of pork belly, high-quality coconut sugar, and coconut water. Pork with skin contains a lot of collagen, which is broken down during the slow braising process, creating a savory, caramelized sauce that's perfect over a mound of fluffy jasmine rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 kg pork belly (center cut), preferably with skin, cut into 2 cm thick cubes.
- 2 tablespoons minced garlic (about 8 cloves)
- 2 tablespoons of vegetable oil
- 1/2 small red onion, finely chopped (about 100g) + 1 large red onion, halved
- 1/3 cup palm sugar cubes (about 60 g)
- 1/3 cup fish sauce
- 1 tbsp. ground black pepper
- 4 Thai chili peppers, halved
- 4.5 cups coconut water (from 3-4 young coconuts)
- 6 boiled eggs
- Warm jasmine rice, for serving
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Cooking the dish according to the recipe:
- Pour 4 liters of water into a 7-quart (9-quart) heavy-bottomed pot (like a cauldron). Add 3 tablespoons of salt and bring the water to a boil over high heat. Prepare a bowl of ice water. Add the brisket to the pot and return the water to a boil. Cook for 5 minutes, skimming off any foam from the surface. Transfer the brisket to the ice bath and let it cool completely, about 20 minutes. Remove the pork and pat dry with paper towels. Transfer the brisket to a colander and set aside.
- Rinse the pan and return it to the stovetop. Add the garlic, oil, and chopped red onion to the cold pan, reduce the heat to medium, and cook until fragrant, 5–7 minutes. Add the palm sugar and cook until it begins to caramelize, about 5 minutes. Continue cooking until the sugar turns a chestnut-amber color, another 3–5 minutes.
- Add the fish sauce and increase the heat to high. Bring the mixture to a boil and cook for 2 minutes to release the raw flavor. Add the blanched pork belly, black pepper, and chili and stir to coat each piece of pork with the sauce.
- Add coconut water, halved red onion, and 2 cups water. Bring to a boil again, then reduce heat to low. To ensure the pork belly is tender and doesn't fall apart, cook it over low heat until the surface of the liquid just trembles and a few bubbles break through. Cook, uncovered, until the pork is tender and the liquid has evaporated and thickened slightly, 1.5 to 2 hours.
- Carefully transfer the pork to a bowl. Strain the liquid through a fine sieve to create a silky, flawless broth.
- Wash the pan and return it to the stove. Return the pork and liquid to the pan. Bring to a boil, then turn off the heat. Drop the hard-boiled eggs into the liquid. Cover the pan with a lid and simmer the eggs for 20 minutes (off the heat).
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