Vietnamese Caramelized Pork
Vietnamese Caramelized Pork

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, vietnamese caramelized pork. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vietnamese Caramelized Pork is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Vietnamese Caramelized Pork is something that I’ve loved my whole life.

Be careful, the melted sugar is very hot. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices. This Vietnamese Pork recipe is an epic Vietnamese food speciality that's easy to recreate in your own home.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vietnamese caramelized pork using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vietnamese Caramelized Pork:
  1. Take 2-2.5 pounds pork country ribs/ shoulder/butt/ picnic shoulder, cut into 1.5 to 2 inch cubes
  2. Make ready 2 Tablespoons minced garlic (3 to 4 cloves)
  3. Make ready 1/4-1/3 cup tightly packed brown sugar depending on how sweet you like your food (dark preferable, light ok)
  4. Take 1/8 cup fish sauce
  5. Take 1 green onion, chopped
  6. Take 1 1/2 cups sliced onion (about 1 small)
  7. Make ready 3/4 cup water
  8. Make ready 2 Tablespoons soy sauce
  9. Make ready 2 Tablespoons vinegar (Distilled white, apple cider, or even red or white wine will work)

Cucumbers are then mixed in, which gives this dish a healthy crunch. What is Vietnamese Caramelized Pork Belly (Thit kho tau)Caramelized Pork Belly is in the daily rotation of many Vietnamese families. We call it "thit kho tau" (or just "thit kho" for short). Eggs can also be added to the dish, and then we will call the dish "thit kho trung".

Instructions to make Vietnamese Caramelized Pork:
  1. In a large bowl, combine the pork with the garlic, brown sugar, fish sauce and green onion. Mix thoroughly to ensure even distribution of the seasonings. The best way to do it is just to get in there with your hands and massage the pig. Time permitting, let the pork marinate for 20 minutes or so to allow the seasoning to penetrate the meat.
  2. In deep skillet or pot, heat 2 Tablespoons of a neutral flavored oil over medium high heat and sear the pork, 4 or 5 pieces at a time (don't want to crowd the cooking surface) until the fatty bits get a rich, dark, caramel color, 2 to 2.5 minutes per side. This is one of those rare instances in which you could actually put the seared pork back into the bowl with the uncooked pork without worrying about contamination because all of it is going back into the pot to cook for a long time.
  3. After the pork is seared, add the onions into the pot and saute until they just begin to become translucent, about 2 minutes. This quick saute develops the flavor of the onion and helps it hold some shape during the long simmer.
  4. Put the pork back in the pot, and increase the heat to medium high. Add the water, soy sauce and vinegar, stir to ensure they get evenly distributed, and bring to a gentle boil (i.e., the liquid is bubbling gently and consistently but not so actively that it splatters).
  5. Reduce the heat to medium low and cover the pot. Simmer 45 to 50 minutes, stirring every 15 minutes or so to ensure that the meat gets evenly seasoned and cooked. Because heat accumulates, watch for signs that it's getting too high (the aforementioned splattery bubbling) and adjust back down if that happens. - - At this point, the meat should be fork tender. If not, cover and simmer another 5 minutes or so.
  6. Once the meat is fork tender, uncover and reduce the heat to low. Simmer another 15 minutes to reduce, thicken and further caramelize the braising liquid. Stir every 5 minutes to further ensure even seasoning and cooking. - - If you refrigerate the leftovers, you'll find that the braising liquid becomes gelatinous due to the collagen from the pork. Just give it a warming on the stove or a zap in the microwave, and it's back to its saucy goodness in no time. - - Enjoy!

The version with eggs is a must-have in the Lunar New Year feast of Southern Vietnamese people. In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied. Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat. Add fish sauce and water, deglaze, and bring to a boil.

So that is going to wrap this up with this special food vietnamese caramelized pork recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!