How To make Carmelized Pork
1 lb Fresh pork leg (ham)
1 T Cooking oil
1 t Salt
2 ea Green onions
1 ds Pepper
1 T Fish sauce
Cut the fresh ham into several chunks about 1 1/2 to 2 inches square. Chop the green onion fine. Heat the oil in 2 quart pot, then add the onion and the remaining ingredients, including the pork. Saute, stirring, on medium heat until the meat is brown (about 5 minutes or more). Add 4 cups water and simmer, uncovered, on medium heat for one hour. Add the fish sauce and continue to simmer on medium heat 1 more hour. Most of the water will be absorbed by the meat and the remainder will be slightly thick
or carmelized. Be careful not to burn it. Serve hot as a main dish, with lots of rice. This has a very long life:
it may be frozen, refrigerated, reheated, and served as an appetizer, etc. Note: This takes a long time to cook, but is very easy to do. In Hue, central Vietnam, pork belly is used in this recipe. Bellyis very fat and is considered good in a cooler climate. Don't discard the fat portions before tasting--it is surprisingly good and surprisingly digestible. Recipe from: Vietnamese Cookery, by Jill Nhu Huong Miller.
How To make Carmelized Pork's Videos
Vietnamese Caramelized Pork Belly (Thit Ba Chi Ram Man)
Ingredients:
1.5 lbs pork belly
1-2 tbsp veggie oil
1 tbsp white or brown sugar
1/2 cup coconut juice
1 green onion for garnish
1 Thai chili (optional)
Marinade:
1 minced shallot
2 minced garlic cloves
1 chopped white part of a green onion
1/2 tsp brown sugar
1/2 tsp salt
1/2 tsp black pepper
1 tbsp fish sauce
Season to taste: I added about 1 tbsp of sugar. You can add more or less if needed
Instructions:
1. Slice pork belly into thin slices
2. Add pork belly and all marinade ingredients in a bowl. Mix and marinade for at least 20 minutes
3. On high heat, add 1-2 tbsp of veggie oil in a pan and add 1 tbsp of sugar. This is the caramelizing process.
4. Stir the sugar and watch it turn brown. Once it turns a nice golden brown, reduce heat down to low/medium low and add your pork. Make sure to monitor your sugar, don't let it turn black because that means it's burnt and will taste bitter.
5. Cook your pork ensuring it's coated evenly with the caramelized sugar
6. Bring heat back up to medium and add 1/2 cup of coconut juice and continue to cook until the water reduces and the sauce thickens.
7. Season to taste and add more sugar if necessary. I added 1 tbsp extra.
8. Garnish with black pepper and chopped green onions.
9. Add some Thai chilies if you want an extra spicy kick.
Serve with some rice, veggies or on the side of a veggie soup!
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Caramelized Braised Pork and Eggs (Vietnamese Thịt Kho Trứng) - Easy Recipe
Caramelized meat with skin and fatty layers that melts-in-your-mouth tender. This is my take on a classic Vietnamese dish called, 'Thịt Kho Trứng'. I prefer the meat to be super rich and flavorful with less to no little sauce. Feel free to adjust accordingly.
2 - 4 Servings
1.19 lbs of Pork Belly (Chopped)
Marinade:
2 Cloves of Garlic (Minced)
1 Tbsp of Shallots (Minced)
1 Tsp of Dark Soy Sauce
1 Tbsp of Fish Sauce
1/8 Tsp of Salt
Caramelization:
1/2 Tbsp of Oil
1 Tbsp of Sugar
Once meat is brown, add in:
1 1/2 Can of Coco Rico
3/4 Cup of Water
Remove any scums floating on the surface, cover with a lid & allow to cook on low heat.
Once meat is tender (especially the pork skin) & the sauce has thickened down add:
1 Can of Quail Eggs (Drained and rinsed)
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*The footage of adding the water got deleted :(
Thanks for watching!
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THỊT KHO TÀU - Caramelized Pork & Eggs | Helen's Recipes
THỊT KHO TÀU or Caramelized Pork & Eggs is such a classic Vietnamese dish, a must-have in Tet Holiday, especially in Southern Vietnam. Let's make it again this year to celebrate Tet.
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Vietnamese Caramelized Ground Pork
A super fast pork stir fry made with ground pork infused with flavours from the streets of Vietnam. A crispy sweet and salty stir fried pork. You can serve this as a main dish or an appetizer.
Ingredients:
500g. ground pork
3 cloves garlic
5 pcs. birds eye chili
2 tbsp. fish sauce ( adjust according to your taste)
3 tbsp. brown sugar
spring onion ( garnish)
Caramelized Pork Stew | Kaw Sach Chrouk | ខសាច់ជ្រូក | Cambodian Recipe
Ingredients:
- 1 1/2 lbs of pork butt (pork shoulder or pork belly can also be used)
- 5 hard boiled eggs
Seasonings for marinade:
- 1 tbsp of sweet soy sauce
- 1 tbsp of dark soy sauce
- 2 garlic cloves
- 1 tbsp of black peppercorns
Caramelize process:
- 1/4 cup of water
- 1/4 cup of sugar
Seasonings for stew: *adjust seasonings to taste
- 1/2 tbsp of salt
- 1 tsp of msg (optional)
- 1/2 tbsp of chicken bouillon
- 1 tbsp of fish sauce
Caramelized Pork Easy and Delicious Recipe- Morgane Recipes
Caramelized pork is a quick and easy dish to succeed, everyone loves it.
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