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 with Eggs | Thịt Kho Tàu
Today, I will show you how to make Vietnamese caramelized pork belly with eggs, it's one of my favorite Vietnamese dishes.
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Vietnamese Caramel Pork for babe using Squid Brand Fish Sauce
Recipe
Ingredients
- 1kg diced pork shoulder, skin removed
- 2 tbsp Squid Brand Fish Sauce
- 150g brown sugar
- 300ml coconut water
- 1 shallot, sliced fine
- 3 cloves garlic, crushed
- 1 stick lemongrass, smashed
Method
1. In a heavy based pot over medium-high heat, place your sugar with a dash (around 30ml) of cold water.
2. Once the sugar has dissolved and is starting to turn into a caramel, add the Squid Brand Fish Sauce and stir.
3. Add the diced pork and mix well so the caramel is covering the pork.
4. Pour in the coconut water and once simmering, turn to a low simmer for 1.5-2 hours.
5. Once the liquid has evaporated you should be left with sticky cooked pork. If your pork still seems a little bit tough, add a dash of water and keep cooking.
6. Serve with jasmine rice, chilli and coriander. Enjoy!
How to Cook Vietnamese Caramelized Pork Bowls Recipe | momandi
How to Cook Vietnamese Caramelized Pork Bowls Recipe
INGREDIENTS:
1/2 kl. ground pork
2 medium onion, minced
3 cloves garlic, minced
1 thumb size ginger, minced
5 tbsp. brown sugar
2 tbsp. fish sauce
1-2 pcs. thai chili, minced (optional)
SERVE WITH:
Rice
Sliced tomatoes and cucumber
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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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Make this for dinner! | caramelized pork
CARAMELIZED PORK BELLY⤵️
MARINADE
1.5 lbs - 2lb of thinly sliced pork (i used pork shoulder but pork belly works too)
1/2 onion and shallot, diced
5 cloves garlic, minced
3 TBSP sugar
1 tsp salt
1 tsp black pepper
2 TBSP fish sauce
CARAMELIZING
1 TBSP oil
2.5 TBSP sugar
ADDITIONAL INGREDIENTS
6 oz coconut soda, water or chicken broth
1.5 TBSP fish sauce
1 tsp black pepper
1. Thinly pork then marinate with all the ingredients listed under “MARINADE” (marinate 10 minutes)
2. In a pot, add 1 TBSP of oil and 2.5 TBSP of sugar (“CARAMELIZING”) and bring it to an amber color— this process takes a while so be patient. Then add your pork belly and cook until most of the pink is gone.
3. Once most of the pink is gone, all of your ingredients listed under “ADDITIONAL INGREDIENTS.” Bring this to a boil.
4. Once its boiling, reduce your heat to low and simmer for 20 minutes. Don’t forget to skim out an impurities as its simmering.
5. Once its done cooking, you can enjoy it like this (which is how my son likes it) or you can scoop out most of the liquid and stir fry for 5 minutes or until it gets caramelized to your preference.
NOTE: At this point, you an also adjust the flavor to your preference.
Caramelized Pork Bits & Quail Eggs (Thịt rim trứng cút) | Helen's Recipes
Ingredients:
500 g pork belly (1.1 lb) cut into ½ inch (1cm) strips
1 tbsp brown sugar
½ tsp salt
1 tsp chicken stock
1/2 tsp pepper
10 quail eggs
3 tbsp fish sauce
300 ml coconut juice (1 1/4 cup)
1 tbsp minced garlic and shallot
1 tbsp toasted sesame
Full recipe:
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