Vietnamese-style Caramelized Pork Recipe by Chef Michael Bao Huynh
On Tet Nguyen Dan, the Vietnamese New Year and the country's most significant event, caramelized pork or "thit kho to" in Vietnamese language, a sticky-sweet pork dish with funky undertones of nuoc mam, is frequently served. Hog belly is generally used to make "thit kho to", but pork shoulder butt can be be used, making it a lighter but no less delectable substitute.
Serve the meat with a bottle of spicy pepper sauce nearby and a mound of snowy white rice
Ingredients
Instructions
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Step 1
Put a cup of sugar in the bottom of a sizable, heavy skillet and heat it slowly. Add meat, increase heat to medium, and swirl till coated as soon as it melts and turns golden. (Sugar may turn sticky and possibly solidify, but as it cooks, it will re-melt and create a sauce)
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Step 2
Add the remaining sugar, fish sauce, salt, and pepper. Cook for 2 minutes while covered. Remove the cover, add the oil and garlic, and reduce the heat for about 20 minutes to reduce the sauce.
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Step 3
Add the Vidalia onions and stir; simmer for 5 to 7 minutes, or until transparent. If the sauce hasn't caramelized yet, increase the heat and continue sautéing the pork.
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Step 4
Add scallion greens after transferring to serving basin, then enjoy
Note
You may add some extra vegetables by steaming some broccoli or cauliflower and tossing it into the sauce just before serving
User Reviews
What a wonderful dish. Changes I made included: -start with 1/2 cup sugar, then add another 1/2 cup when the recipe called for it (total of 1 cup)
– Reduce the amount of fish sauce slightly and add a few dashes of soy sauce.
– Include chile oil along with sesame oil.
– Add an orange squeeze
– Add 1 to 1.5 Tbsp. sriracha
– Add sesame seeds, thinly sliced red chile, and scallions on top. Serve with roasted broccoli and coconut rice.
Because the leftovers are so good, double the recipe!
What a wonderful dish. Changes I made included: -start with 1/2 cup sugar, then add another 1/2 cup when the recipe called for it (total of 1 cup)
– Reduce the amount of fish sauce slightly and add a few dashes of soy sauce.
– Include chile oil along with sesame oil.
– Add an orange squeeze
– Add 1 to 1.5 Tbsp. sriracha
– Add sesame seeds, thinly sliced red chile, and scallions on top. Serve with roasted broccoli and coconut rice.
Because the leftovers are so good, double the recipe!