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February 26, 2020

THIT KHO TRUNG – Vietnamese Braised Pork with Eggs

THIT KHO TRUNG – Vietnamese Braised Pork with Eggs

THIT KHO TRUNG –Vietnamese Braised Pork with Eggs
Course Main Course
Cuisine Vietnamese
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Servings 6 people
Author Tram Nguyen
Cost $35

Equipment

  • Cutting Board
  • Knife
  • Big bowl
  • Casserole dish
  • Measuring spoon
  • Measuring cup

Ingredients

Making Caramel Colour

  • 1 glove garlic minced
  • 1 glove small red onion minced
  • 15 gram sugar

Cooking Vietnamese Braised Pork with Eggs

  • 1 kg pork belly or boneless pork leg cut into 1.5 inch (4cm) cubes
  • 8-10 hard-boiled eggs peeled
  • 1 can roasted coconut juice 350 ml – FOCO brand
  • 50 ml fish sauce CHINSU brand
  • 4-6 litter water
  • ground black pepper to taste

Instructions

Instructions for cooking Vietnamese Braised Pork with Eggs:

  • Cut the pork into smaller pieces. We prefer 1.5"(4cm) cubes so it cooks slightly faster.
  • Bring 2-3 quarts of water boiling on high, orenough to fully submerge the pork. When the water's boiling, add the pork for1-2 minutes just to clean it. Drain then rinse the pork under running wateruntil the water is clear.
  • Make the caramel colour in a pot.
    Making Caramel color
  • Constantly stir the sugar so it heats evenly. It will begin to clump.
  • It will start to take the colour of caramel, but we want it a bit darker. When it gets darker than caramel and just starts to smoke, you are done.
  • Add sugar (15 grams) and oil (1 tbsp) to the panwith on 50% heat. 50% is low enough to control the process, but we will jump tothe caramel stage of sugar quickly, so don’t take your eyes off the pan.
  • Add mince garlic and small red onion in to the camamel colour.
  • Add the pork the coconut juice, fish sauce to the pot
    Add pork belly into the pot
  • Fill up the pot until the water just covers the pork. Turn the heat to high.
    Fill up the pot until the water just covers the pork. Turn the heat to high.
  • Heat and let it simmer uncovered for about 1.5 to 2 hours. Check and stir the pot every 15 minutes. The longer you cook it, the softer the pork gets. Leaving it slightly uncovered lets the liquid reduce so you get a nice concentrated sauce later.
  • Make the hard-boiled eggs: add to a pot andcover the eggs with cold water by 1 inch. Bring to a boil on medium-high heat. Remove from heat and let it sit for 8 minutes. Cool in water then peel. Add thehard-boiled eggs to the pot of pork in the last ~30-40 minutes of cooking.
    Make the hard-boiled eggs
  • When there are about 30 minutes left on the timer add the eggs. Eventually we want the liquid to reduce to about 1/3 or1/4 of the original.
    When there are about 30 minutes left on the timer, add the eggs

Notes

Check occasionally while the pork is simmering that the liquid doesn’t evaporate too much. Add water a little at a time if sauce seems to be drying out but the meat is still not softed.
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