**Caramelized Vietnamese Pork: A Delightful Culinary Journey**
Embark on a tantalizing culinary adventure with the delectable Vietnamese Caramelized Pork, a dish that combines the essence of sweet, savory, and aromatic flavors. This exceptional recipe showcases the perfect balance of caramelized pork belly, tender and juicy on the inside, with a crispy, golden-brown exterior. Accompanied by a symphony of traditional Vietnamese ingredients, including fish sauce, garlic, and lemongrass, this dish promises an explosion of flavors that will leave your taste buds dancing.
**Additional Recipes to Explore:**
1. **Caramelized Pork Belly:** Discover the art of creating melt-in-your-mouth caramelized pork belly, a versatile dish that can be enjoyed on its own or as a flavorful addition to various Vietnamese dishes.
2. **Vietnamese Caramel Sauce:** Elevate your culinary skills with this simple yet versatile caramel sauce recipe, a staple ingredient in Vietnamese cuisine. Drizzle it over pancakes, ice cream, or use it as a dipping sauce for spring rolls and fried treats.
3. **Caramelized Pork Banh Mi:** Experience the iconic Vietnamese street food sensation with this recipe for Caramelized Pork Banh Mi. Learn how to make the perfect balance of savory pork, pickled vegetables, and fresh herbs, all wrapped in a crispy baguette.
VIETNAMESE CARAMELIZED PORK
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
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
VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)
This dish is very fatty and a little salty, but is so delicious and easy to make. You just have to make sure that you have the ingredients ready to begin the cooking. Adding shrimp to this recipe makes an unbelievably tasty surprise. One of my all time favorites.
Provided by davidf
Categories Meat
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut pork belly into 3/4 inch (cubed)pieces.
- In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
- Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
- Add fish sauce and water, deglaze, and bring to a boil.
- Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
- Serve over white rice.
- Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.
Nutrition Facts : Calories 999.3, Fat 90.4, SaturatedFat 33, Cholesterol 122.7, Sodium 1471.1, Carbohydrate 28.8, Fiber 0.5, Sugar 26.8, Protein 17.2
MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK
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
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:
- Use a well-marbled cut of pork: Pork shoulder or belly are both excellent choices, as they have a good amount of fat that will render out and flavor the meat.
- Score the pork skin: This will help the marinade penetrate the meat and also help the skin crisp up in the oven.
- Marinate the pork for at least 4 hours, or overnight: This will give the flavors time to develop.
- Cook the pork on a low temperature: This will help the pork cook evenly and prevent it from drying out.
- Baste the pork with the marinade while it cooks: This will help keep the meat moist and flavorful.
- Let the pork rest before slicing it: This will help the juices redistribute throughout the meat, making it more tender.
Conclusion:
Vietnamese caramelized pork is a delicious and flavorful dish that is perfect for a special occasion. It can be served with rice, noodles, or vegetables. With a little planning, it is easy to make at home. So next time you are looking for a new and exciting dish to try, give Vietnamese caramelized pork a try. You won't be disappointed!
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