Best 2 Michael Bao Huynhs Vietnamese Caramelized Pork Recipes

**Thịt Kho Tộ (Vietnamese Caramelized Pork Belly)** is a traditional Vietnamese dish that is often served with rice. It is made with pork belly that is braised in a flavorful sauce made from fish sauce, sugar, garlic, and shallots. The pork belly is cooked until it is tender and fall-apart, and the sauce is thick and rich. This dish is a favorite among Vietnamese people and is often served at special occasions.

This article provides two variations of Thịt Kho Tộ:

* **The traditional recipe** uses pork belly, fish sauce, sugar, garlic, shallots, and coconut juice.
* **The vegetarian version** uses tofu instead of pork belly, and vegetable broth instead of fish sauce.

Both recipes are easy to follow and can be made in a few hours. They are perfect for a weeknight meal or a special occasion.

Here are our top 2 tried and tested recipes!

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

Michael Bao Huynh's Vietnamese Caramelized Pork image

Thit kho to - a sticky-sweet pork dish with funky undertones of nuoc mam - is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) - a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.

Provided by Dana Bowen

Categories main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 cups sugar
2 1/2 pounds pork belly or butt, sliced into thin, inch-long strips
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fish sauce
2 heaping teaspoons minced garlic
1 dash sesame oil
1 medium Vidalia onion, sliced
4 scallions, sliced, green part only
Rice for serving

Steps:

Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

VIETNAMESE CARAMELIZED PORK

Vietnamese Caramelized Pork image

My quick home version of one of my favorite recipes. Serve with jasmine rice.

Provided by cvucvu1

Categories World Cuisine Recipes Asian Vietnamese

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 cup white sugar
2 pounds pork spareribs, cut into 1-inch pieces
2 green onions, cut in 2-inch lengths
1 green chile pepper, chopped
1 teaspoon ground black pepper
2 shallots, finely chopped
2 cloves garlic, minced
salt to taste
1 teaspoon Asian (toasted) sesame oil
1 tablespoon green onion, thinly sliced and separated into rings

Steps:

Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 56.8 g, Cholesterol 119.8 mg, Fat 34.7 g, Fiber 0.7 g, Protein 29.9 g, SaturatedFat 11.7 g, Sodium 97.9 mg, Sugar 51.6 g

Tips:

For the best flavor, use a combination of pork shoulder and pork belly. Pork shoulder is a flavorful and affordable cut of meat, while pork belly adds richness and fat.
Don't overcrowd the pot when browning the pork. This will prevent the meat from cooking evenly.
Use a deep pot or Dutch oven for braising the pork. This will help to prevent the liquid from evaporating too quickly.
Simmer the pork for at least 1 hour, or until the meat is fall-apart tender.
Make sure to caramelize the pork belly before adding it to the braising liquid. This will give the dish a delicious sweet and savory flavor.
Serve the caramelized pork with rice, noodles, or vegetables.

Conclusion:

Michael Bao Huynh's Vietnamese Caramelized Pork is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The combination of pork shoulder and pork belly creates a tender and juicy dish, while the caramelized pork belly adds a sweet and savory flavor. This dish is sure to be a hit with your family and friends.

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