Title: Thit Kho Tau (Pork Stewed In Coconut Juice)
Categories: Pork, Vietnamese
Yield: 1 Batch
2 lb Pork belly or boneless pork
- leg (1 kg); cut into
- 1-1/2" (4 cm) cubes
1 tb Garlic; minced
1 tb Shallot; minced
1 ts Stock powder (optional)
1/2 ts Salt
1/2 ts Black pepper
2 tb Sugar
1 tb Cooking oil
1/2 c Fish sauce (120 ml)
2 1/2 c Coconut juice (600 ml)
2 1/2 c Water (600 ml)
5 Eggs; hardboiled -OR-
Fried tofu cubes or dried
- shitake mushrooms
Season the pork with minced garlic, minced shallot, stock powder
(optional), salt, and pepper for 30 minutes or longer in the
refrigerator.
In a large pot over medium heat, add 1 tb cooking oil and sprinkle
2 tb sugar over the base. When the sugar melts and turns into a
caramel color liquid, add the pork and stir well for 3 minutes
until the pork is no longer pink on the outside.
Add coconut juice and water (The amount should be enough to barely
cover the pork). Then add the hard boiled eggs and bring to a boil.
Add fish sauce and adjust to your taste. (Depending on the sweetness
of the coconut juice, you may want to add more sugar). Skim off the
scum and simmer uncovered over low-medium heat for 2 hours. The sauce
will reduce by half and become saltier.
Transfer to a serving plate, and sprinkle more black pepper on top.
