Main
Thit Kho (Vietnam)
- Preparation time
- 1 h
- Servings
- serves 4
Ingredients
- Pork — to buy600 g
- Egg — to buy4
- Sugar — to buy3 tbsp
- Fish sauce — to buy3 tbsp
- Garlic — to buy2 cloves
- Shallot — to buy2
- Coconut milk — to buy200ml
- Rice — to buy150 g
Preparation
Boil the eggs for 9-10 minutes for a just-set yolk, plunge them into cold water, then peel.
Cut the pork into large chunks. In a pot, dry-heat the sugar (no water) over medium heat until it melts and turns an amber-brown colour — watch it closely, caramel darkens fast in the last few seconds and burns easily.
Immediately add the pork to the hot caramel (careful, it may splatter), stir to coat it well, then add the garlic, shallot and fish sauce.
Pour in the coconut milk and enough water to just cover the pieces, bring to a boil, then simmer covered over low heat for 35-40 minutes, stirring occasionally, until the pork is tender and the sauce slightly reduced.
Add the peeled boiled eggs to the sauce 10 minutes before the end of cooking, so they soak up the caramel and take on a nice brown colour.
Serve with steamed rice, which will soak up the caramelised sauce.