vietnamese caramelized pork

Thit Kho is a Vietnamese dish that makes the most out of pantry ingredients. Pork belly is braised in coconut water until fall apart tender!

Thit Kho (Vietnamese Braised Pork Belly and Eggs in Coconut Water)

eggs ((or to preference))

pork

tbsp fish sauce

tsp sugar ((or

tbsp chicken bouillon powder

US cup coconut water

US cup water

Boil the eggs for 12 minutes or until hardboiled, then peel them and set aside in a bowl.

Cut the meat into 5cm or 2&quot; chunks.Note: If you like the pieces in Thit Kho smaller, cut them to your liking.

Extract the juice from the coconuts. If you&#039;re using fresh coconuts, lay them on their side and chop the cleaver down about 3cm (or 1″) from the coconut’s point. Rotate the coconut and repeat until the whole tip is removable.Pull the top off and pour the juice into a bowl and repeat for all the coconuts.

On a high heat, add the sugar and stir continuously until it begins clumping together.

Pour in a tablespoon of water and stir until combined. Repeat this step a tablespoon at a time with the remaining water. By the end, you will have a dark brown caramel sauce.

Add the fish sauce in and stir until well combined. 

While the heat is still on high, put the eggs in and roll them through the sauce until they&#039;re evenly coated and have turned a slight golden color.Scoop the eggs out and set them aside in a bowl.

Add the pork belly into the sauce and brown them on all sides.

Pour the coconut water in and season with chicken bouillon powder. Stir well then bring to a boil with the lid partially on. As soon as it boils, turn the heat to medium and let it gently simmer for 20 minutes.

After 20 minutes of simmering, put the eggs back into the pot.

Simmer on low heat for another 10 minutes or until the pork is tender.

Serve immediately with steaming hot rice!

A classic Vietnamese specialty dressed up in light and lean clothes! This salad bowl is bursting with freshness and flavor.

Vietnamese Caramelized Pork

olive oil

brown sugar

garlic salt

onion powder

mild paprika

black pepper

cilantro

sugar

water (divided)

corn syrup

soy sauce

fish sauce

ginger

lemongrass (or lemongrass paste)

chili garlic sauce

Line a sheet pan with foil for easy cleanup. Spray the foil with cooking spray or drizzle with a bit of oil. Set aside. 

Combine the olive oil, brown sugar, garlic salt, onion powder and paprika in a small bowl and stir till well combined.

Place the pork on the prepared pan and pat dry with a paper towel. Rub the pork all over with the brown sugar mixture. Use your hand to thoroughly coat with the rub. Allow to sit with rub while the oven preheats.

Preheat oven to 450˚F. Roast pork for 8 minutes then remove from oven and flip tenderloin(s) to opposite side with tongs. Drizzle with a bit more olive oil then return to oven and continue cooking another 10-15 minutes or until temperature reads 145˚F in the thickest portion. Check temp after 10 minutes and every couple of minutes after.

Tent pork loosely with foil and allow to rest for 10 minutes. Slice meat thinly, about 1/4 inch thick. Combine sliced pork and sauce and serve.

Serve with rice and lots of fresh veggies. We like to drizzle the veggies with nuoc cham, which is a classic Vietnamese dipping sauce. I&#39;ve included a recipe below under the recipe &quot;Notes&quot;.

If making ahead, cool then wrap meat tightly in foil and refrigerate till ready to use.

For the pork:

While the meat is roasting, combine sugar, ¼ cup water and corn syrup in a medium size pan. Stir in the center of the pan to combine. Bring to a boil then reduce to a simmer and cook for 5-7 minutes until the mixture turns a medium amber color. Swirl the pan occasionally once the color begins to change.

Remove from heat and carefully add remaining ¼ cup water (mixture will spatter when you add the water), soy sauce, fish sauce, ginger, lemongrass and chili garlic sauce. Stir well then return to heat and bring to a boil. Reduce to a simmer and cook for 2-3 minutes until the sauce begins to thicken. Remove from heat and set aside. (If you like a thicker sauce, just let it simmer a little longer to desired consistency.)

For the sauce:

Large pieces of sweet and savory pork ribs coated in an umami-packed glaze. This super-simple pork rib recipe has the same great flavor as traditional Vietnamese caramelized pork ribs, but takes fewer steps.

Lazy Pan-Fried Lemongrass Pork Ribs with Sweet &amp; Savory Glaze

lbs pork spare rib slab

vegetable oil

shallot (finely diced)

lemongrass

garlic (finely diced)

water

green onions (optional; thinly sliced)

Prep the pork ribs

If possible, remove the thin membrane from underneath the slab of pork ribs. If you can get grab a piece of it from the edge, which can be quite slippery, it will pull off easily, usually in one large sheet. Removing this membrane will immediately remove that chewy part of the rib, making it more tender. After removing the membrane, use a sharp knife to cut in-between the bones to separate the ribs into individual long pieces.

Pan fry ribs

In a large nonstick deep skillet, heat oil on medium-high. Pan-fry the ribs until caramelized and golden brown on all sides.

Add aromatics

Clear a space in the middle of the skillet and add shallots, minced lemongrass, shallots, and garlic. Saute for 10 seconds.

Add seasoning and braise

Add brown sugar, fish sauce, and water. Toss the ribs in the mixture. Partially cover with a lid off-center to prevent the liquid from boiling over. Reduce heat to a low simmer and cook for 25 minutes or until the ribs are tender. Add a bit more water if necessary if the liquid is cooking off before ribs are tender. Flip the ribs halfway through to get coated in the sauce. Uncover the skillet. Most of the liquid should have evaporated and reduced to a shiny glaze. If not, continue to simmer uncovered. Keep a watchful eye at this point because the sauce can reduce too much and burn &#8211; the very reason a nonstick skillet will save you a lot of headache.

Garnish and serve

Top with green onions for a beautiful finish and serve.

Hi Vicky,
Thanks for sharing,
These ribs are addictive!
It’s the quickest rib recipe that I’ve ever cooked and certainly none the worse for it. Excellent cooking technique.
I assume that I can use the method with other flavours too so it’s definitely on my menu now.

Paul near Manchester U.K.

https://www.youtube.com/watch?v=bUS6GAshbyM

All recipes on the blog at https://www.vickypham.com/

#shorts #fishsauce #recipe #pork #ribs

Simple asian-style pan-fried pork ribs #shorts

Top 3 vietnamese caramelized pork recipes from across the web

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Vietnamese Caramelized Pork

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Top 3 vietnamese caramelized pork recipes from across the web

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Thit Kho (Vietnamese Braised Pork B...

Vietnamese Caramelized Pork

Lazy Pan-Fried Lemongrass Pork Ribs...

The most viewed vietnamese caramelized pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine