Braised pork with hard-boiled eggs also known as : thit kho
nuoc dua or thit kho tau, thit ko riu, thit kho trung. This dish usually
cooked in the Tet holiday (Vietnamese Lunar New Year ) and served with
fresh cabbage, bean-sprouts pickles, pickled spring onions and steam
rice or sometimes rice-paper.
Ingredients
- 1kg boneless pork shoulder (or pork belly 1:1: fat : meat)
- 5 hard-boiled duck or chicken eggs, shelled.
- 4-5 cup coconut water
- 1/2 cup fish sauce
- 4 cloves of garlic, mashed
- sugar
- salt
Method
Cut
pork into 4-5 cm pieces. Marinate the pork with mashed garlic + sugar +
salt + fish sauce. Let stand to marinate for 1 hour.
In a saucepan, cook the marinated pork to sear and browned all sides .Add the coconut water. Bring to the boil and reduce to very low heat.Skim any scum floating on the surface.Keep simmer until the meat is tender .Add the boiled eggs . Cook for another 30 minutes.Season to taste. Serve hot with rice.
In a saucepan, cook the marinated pork to sear and browned all sides .Add the coconut water. Bring to the boil and reduce to very low heat.Skim any scum floating on the surface.Keep simmer until the meat is tender .Add the boiled eggs . Cook for another 30 minutes.Season to taste. Serve hot with rice.
Optional
-The hard-boiled eggs maybe pre-fried before adding to the simmered pork
-Scrub the pork with lemon juice before marinating .
-For some people pork belly is favourite for the dish.
-Scrub the pork with lemon juice before marinating .
-For some people pork belly is favourite for the dish.
Source:Vietnamfoods.org
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