Best 2 Thit Heo Kho Nuoc Dua Vietnamese Stewed Pork W Coconut Juice Recipes

**Explore the Enchanting Flavors of Vietnamese Stewed Pork with Coconut Juice: A Culinary Symphony of Sweet, Savory, and Aromatic Delights**

Embark on a tantalizing culinary journey with Vietnamese stewed pork with coconut juice, a delectable dish that showcases the harmonious blend of sweet, savory, and aromatic flavors. This traditional Vietnamese dish, known as "Thit Heo Kho Nuoc Dua," is a symphony of tender pork, infused with the rich and creamy essence of coconut milk, creating a captivating taste experience that will transport your palate to the vibrant streets of Vietnam. Discover the secrets behind this beloved dish through a collection of authentic recipes, each offering unique variations that cater to diverse tastes and preferences. From the classic version that highlights the natural sweetness of coconut to innovative interpretations that incorporate a symphony of spices and herbs, these recipes will guide you through the art of creating this culinary masterpiece. Get ready to tantalize your taste buds and immerse yourself in the captivating flavors of Vietnamese stewed pork with coconut juice, a dish that promises to leave a lasting impression on your culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

THIT HEO KHO NUOC DUA - VIETNAMESE STEWED PORK W/ COCONUT JUICE

Thit Heo Kho Nuoc Dua - Vietnamese Stewed Pork W/ Coconut Juice image

Another Vietnamese recipe my sister in law shared with me. She made this for me the first time she visited my house. She served this w/ an Opo Squash soup to mellow out the saltiness. A simple egg drop soup or broth works just as well. Traditionally a salty meal is served with rice and a soup to blend all different flavors and textures. Please note: coconut juice is different from coconut milk. It can be found in Asian markets. Caramel Sauce is known as Nuoc Mau & can be found at Asian markets too. Thick soy sauce can be used, although it has a saltier less sweet flavor. If you can't find caramel sauce or thick soy sauce you can make it at home. Recipe at the end of the instructions. I prefer to buy it. :)

Provided by Kiersten Phae

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups coconut juice
2 tablespoons oil, I use vegetable
3 garlic cloves, minced
2 shallots, minced
2 stalks lemongrass, minced -tender midsection
2 lbs pork loin, cubed
2 tablespoons caramel sauce or 2 tablespoons thick soy sauce
1/3 cup fish sauce
2 tablespoons sugar
1 teaspoon five-spice powder
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1 -2 cup chicken stock (or water)
3 -4 hard-boiled eggs
1 cup sugar
1/4 cup water
1/4 cup hot water
1 teaspoon lemon juice

Steps:

Add oiled to a pan heated to medium-high heat, coat bottom of the pan.
When oil is hot, add garlic, lemongrass, and shallots.
Stir fry about 30 seconds, they will brown.
Turn the heat up to high and add the pork in batches.
Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned.
Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
Stir occasionally.
Add the coconut juice and enough chicken stock (or water) or cover the pork.
Bring it to a boil and skim off the foam that rises while it cooks.
Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
Check occasionally, add more stock or water if it reduces too much.
When the stew is almost done, peel the eggs.
Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
Add the eggs to the stew and let it simmer together about 15 more minutes.
Serve Immediately.
FOR CARAMEL SAUCE:.
In a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat. Do not stir! Swirl the pan gentle to dissolve the sugar.
Reduce heat to medium low and simmer for about 10-15 minutes.
When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
Return to medium high heat and sit continuously.
The caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
Stir in 1 tsp lemon juice.
Let cool and store covered in a cool dark place.
Makes about 3/4 cups.

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.

Tips:

Choose a high-quality cut of pork for the best flavor and texture. Pork shoulder or pork butt are good options.
Brown the pork in a pot or Dutch oven over medium-high heat before adding the other ingredients. This will help to develop flavor and color.
Use a good quality coconut milk for the best flavor. Look for one that is thick and creamy.
Add vegetables to the pot along with the pork and coconut milk. Carrots, potatoes, and onions are all good options.
Season the stew to taste with salt, pepper, and other spices. A little bit of fish sauce or shrimp paste can also add a lot of flavor.
Simmer the stew for at least 1 hour, or until the pork is fall-apart tender.
Serve the stew over rice or noodles.

Conclusion:

Thit Heo Kho Nuoc Dua is a delicious and hearty Vietnamese stew that is perfect for a cold winter day. The pork is fall-apart tender, the coconut milk is creamy and flavorful, and the vegetables are perfectly cooked. This dish is sure to please everyone at your table.