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| Caramelized Pork and Eggs (Thit Kho Tau) |
This dish goes well with boiled vegetables, green
mustard pickle, and other pickles. It is also a perfect breakfast with
steamed sticky rice and some fresh herbs and cucumber slices.
The pork should be very tender but still in its shape. You can easily
break it with chopsticks. The broth should be clear and has nice caramel
color.
Video by: Helen
Chanel Youtube: https://www.youtube.com/user/HelenRecipes
Full recipe at (Xem cong thuc tieng Anh va Viet tai) http://danangcuisine.com/?p=581
INGREDIENTS (serves 8-12)
1kg pork belly or boneless pork leg = 2.2lb
1/2 tsp salt
1/2 tsp pepper
1 tsp seasoning powder (Knorr or MSG, optional)
1 tbsp minced shallot (or white part of spring onion)
1 tbsp minced garlic
1/2 cup fish sauce
600ml coconut juice (2.5 cups)
600ml water (2.5 cups)
5 hard boiled eggs (or fried tofu cubes or mushroom)
INGREDIENTS (serves 8-12)
1kg pork belly or boneless pork leg = 2.2lb
1/2 tsp salt
1/2 tsp pepper
1 tsp seasoning powder (Knorr or MSG, optional)
1 tbsp minced shallot (or white part of spring onion)
1 tbsp minced garlic
1/2 cup fish sauce
600ml coconut juice (2.5 cups)
600ml water (2.5 cups)
5 hard boiled eggs (or fried tofu cubes or mushroom)
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