Vietnamese cuisine is well-known for its diversity, vibrant flavors, and fresh ingredients. The diversity of food showcases significantly from region to region, places to places. Once visiting Vietnam’s western southern region, visitors must try a specialty main-course called “caramelized pork and eggs “ ( thịt kho hột vịt). This is “Vietnamese Soul Food,” traditionally consumed during the Vietnamese New Year, symbolizing goodness and happiness for the year ahead.
This dish requires braising pork cubes and hard-boiled eggs in caramelized sugar, juice of young coconut and fish sauce. Caramelize sugar in a wok, add pork cubes, cook until the sticky syrup coats the meat, add coconut juice and hard-boiled eggs and braise until the pork is tender.
-Ingredients :pork meat, fish sauce, seasoning powder, sugar, water color, with less dry onion aroma.
-Instructions
+In a large shallow pan, boil two cups of water with a tablespoon of fish sauce. Drop in the pork, bring to the boil, cover, lower the heat and simmer for 30 minutes.
+Scoop out the pork and cut into 1 ½-inch cubes. In a wok, heat the cooking oil.
+Saute the shallots and garlic for about a minute then stir in the pork cubes.
+Drizzle in two to three tablespoons fish sauce and leave to allow the pork to soak up the liquid and render some fat.
+While the pork cooks in fish sauce, melt the sugar with a quarter cup of coconut juice until syrupy and amber colored.
+Pour the caramelized sugar over the pork and toss until every pork cube is coated with the syrup.
+Pour in the remaining cup and a half of coconut juice and add the hard-boiled eggs.
+Cover the wok and braise the pork and eggs for about 30 minutes or until the pork is cooked through and the sauce has reduced to less than half
-Last but not least, enjoy meal with rice
