Thịt Trứng Kho Tàu (Vietnamese Braised Pork and Boiled Eggs) Ingredients 1 kg pork belly or boneless pork leg (2.2 lb), cut into 1.5 inch (4cm) cubes 1 tbsp garlic minced 1 tbsp shallot minced 1 tsp stock powder (eg. Knorr, optional) 1/2 tsp salt 1/2 tsp black pepper 2 tbsp sugar 1 tbsp cooking oil 1/2 cup fish sauce 120ml 600 ml coconut juice 2.5 cups 600 ml water 2.5 cups 5 hard boiled eggs (or fried tofu cubes or dried shitake mushrooms) Instructions 1 Season the pork with minced garlic, minced shallot, stock powder (optional), salt and pepper for 30 minutes or longer in the refrigerator. 2 In a large pot over medium heat, add 1 tbsp cooking oil and sprinkle 2 tbsp 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. 3 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. Addfish 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. 4 Transfer to a serving plate, and sprinkle more black pepper on top.
Posted on: Fri, 03 Oct 2014 17:40:01 +0000
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