Best 8 Vietnamese Pork And Eggs Tit Ko Recipes

THIT KHO (VIETNAMESE BRAISED PORK AND EGG)

Steps:

• Make the caramel syrup: In a small saucepan over medium heat, stir together the sugar, rice vinegar, and 1 tablespoon water. Stir till the sugar dissolves, about 1 minute.
• Continue to cook without stirring till the mixture turns a deep golden color, about 4 minutes (pick up the saucepan and swirl it around if some spots turn darker than others). Turn off the heat, but keep the saucepan on the stove. Let it caramelize for 1 more minute.
• Remove from the stove, add 3 tablespoons of water and stir to dissolve/mix the caramel. Set aside.
• Brown the pork: In a large saucepan, brown all sides of the pork over medium-high heat.
• Once browned, add the onions, garlic, black peppercorns, fish sauce, coconut water, and caramel syrup (prepared in Step 1-3). Stir and then bring to a boil.
• Skim any scum that floats to the top. Turn the heat to low and place the lid on the saucepan. Let simmer for 2 hours.
• Remove the lid and let cook for another 30 minutes on low heat.
• To remove excess fat from the sauce, take out all the pork pieces and place them in a bowl (cover the bowl so that the pork doesn't dry out). Let the sauce in the saucepan cool, and then refrigerate till the fat hardens. Spoon off and discard the fat.
• Add the pork back in to the saucepan. Slide in the eggs. Turn the heat to medium and cook for another 30 minutes. Add chili peppers if you'd like.
• Eat hot, with lots of rice!

THIT KHO - VIETNAMESE CARAMELIZED & BRAISED PORK WITH EGGS

Steps:

• Boil eggs and remove the shell. Set aside.
• Cut the pork into small chunks at 1.5" cubes so that they consistently cook.
• Clean and rinse the pork under running water to remove impurities. Drain and rinse until the water is clear.
• Place the pork in the pot. Add the shallots, Coco caramel syrup, brown sugar, MSG (optional), salt, and fish sauce. Use your hands to ensure everything gets mixed together.
• Add the water enough to submerge the pork. Add in the coconut soda. Turn the heat to high.
• Once it starts to boil, turn down the heat to medium so that it the pork is simmering. Simmer uncovered for 90 minutes. Check and stir the pot every 20 minutes.
• In the last 30 minutes of cooking, add the hard boiled eggs.
• Garnish with chopped green onions.
• Serve with jasmine rice.

THIT KHO (VIETNAMESE BRAISED PORK BELLY WITH EGGS)

Steps:

• First prepare all your ingredients. Cut the pork belly into chunks that are no thicker than 1 inch. These pieces don't have to be uniform or perfect. Bring 2 quarts of water to a boil and add in the pork belly chunks. Boil for 2 minutes to clean the pork belly. Take out and set aside.
• Next boil your eggs. Add 4 eggs to a pan and cover with water so that there is 1 inch of water above the eggs. Bring the water to a boil and turn off the heat. Let sit for 8 minutes and immediately submerge the eggs into ice water. Once cool enough to handle, peel off the shells and set aside.
• Now it's time to braised your pork belly! Add shallots, garlic, and some oil to a medium pot. Cook for 1-2 minutes until the shallots and garlic are shiny.
• Add in the brown sugar, soy sauce, fish sauce, and coconut water. Stir and bring to a boil.
• Add your pork belly back in and lower the heat to a simmer. If the liquid doesn't fully cover the pork belly, add more coconut water until it just covers the meat. Simmer with the pan slightly uncovered for 30 minutes.
• After simmering for 30 minutes, add in your hard boiled eggs. Let it simmer for another 30 minutes with the pan slightly uncovered. If the liquid does not completely cover the eggs, turn the eggs over after 15 minutes.
• Garnish the dish with green onions before serving.

THIT KHO (VIETNAMESE BRAISED PORK BELLY AND EGGS IN COCONUT WATER)

Steps:

• Boil the eggs for 12 minutes or until hardboiled, then peel them and set aside in a bowl.
• Cut the meat into 5cm or 2" chunks.Note: If you like the pieces in Thit Kho smaller, cut them to your liking.
• Extract the juice from the coconuts. If you're using fresh coconuts, lay them on their side and chop the cleaver down about 3cm (or 1″) from the coconut's point. Rotate the coconut and repeat until the whole tip is removable.Pull the top off and pour the juice into a bowl and repeat for all the coconuts.
• On a high heat, add the sugar and stir continuously until it begins clumping together.
• Pour in a tablespoon of water and stir until combined. Repeat this step a tablespoon at a time with the remaining water. By the end, you will have a dark brown caramel sauce.
• Add the fish sauce in and stir until well combined.
• While the heat is still on high, put the eggs in and roll them through the sauce until they're evenly coated and have turned a slight golden color.Scoop the eggs out and set them aside in a bowl.
• Add the pork belly into the sauce and brown them on all sides.
• Pour the coconut water in and season with chicken bouillon powder. Stir well then bring to a boil with the lid partially on. As soon as it boils, turn the heat to medium and let it gently simmer for 20 minutes.
• After 20 minutes of simmering, put the eggs back into the pot.
• Simmer on low heat for another 10 minutes or until the pork is tender.
• Serve immediately with steaming hot rice!

CARAMELIZED PORK BELLY (THIT KHO)

Steps:

• Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
• Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
• Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.
• Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)

Steps:

• Make the caramel sauce: In a small saucepan over medium heat, stir together the 1/4 cup sugar, vinegar and 1 tablespoon water until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until the mixture turns champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
• Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a medium pot over medium-high heat until shimmering. Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 1 minute per batch, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Bring to a boil over high heat, skim the scum, then adjust the heat to maintain a simmer. Cover and cook until a knife tip inserted 1/4 inch into the pork meets little resistance, about 1 1/4 hours.
• Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.) You should have about 1 1/2 cups cooking liquid.
• Return the liquid to the pot, bring to a boil over high heat and cook until reduced to 1 cup, about 5 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.

PRESSURE COOKER VIETNAMESE CARAMEL PORK AND EGGS

Steps:

• Make a caramel sauce: In a small saucepan, stir together the sugar, vinegar and 1 tablespoon water over medium heat until the sugar nearly dissolves, 60 to 90 seconds. Cook without stirring until champagne yellow, about 3 minutes, then continue cooking for another 1 to 2 minutes, frequently picking up the pan and swirling it to control the caramelization. When the mixture is a dark tea color (expect faint smoking), turn off the heat and keep the pan on the burner. Let the caramelization continue until the mixture is burgundy in color, 1 to 2 minutes. Slide the pan to a cool burner and add 3 tablespoons water, stirring to dissolve the sugar. Warm over medium heat to loosen, if needed.
• Cut the pork into chunks about 1-inch thick and 2 to 3 inches long, making sure each piece has both lean meat and fat. Warm the oil in a 6-quart multicooker on the highest heat setting, such as "Saute." Working in 2 or 3 batches, cook the pork on all sides until lightly browned, about 2 minutes per side, holding the seared meat on a plate. When done, return all the pork and any accumulated juices to the pot, then add the caramel sauce, fish sauce, onion, garlic, peppercorns and coconut water. Lock the lid, then set to high pressure for 12 minutes.
• Naturally depressurize for 10 minutes before releasing pressure. Use tongs to retrieve the pork and hold in a bowl, loosely covered to prevent drying. If peppercorns cling to the pork, leave them for zing, or knock them off and discard. To quickly filter and remove fat from the cooking liquid, set a mesh strainer over a large heatproof bowl, line with a double layer of paper towels and pour the liquid through. After most of the liquid passes through and a layer of fat remains above the solids, set the strainer aside. (Save the fat for cooking if you like.)
• Return the liquid to the pot, bring to a boil on the highest heat setting (Saute) and cook until reduced to 1 cup, 15 to 18 minutes. Lower the heat to maintain a simmer, then add the pork and eggs. Cook, gently stirring now and then, to heat through and coat with the dark sauce, 3 to 5 minutes. Turn off the heat and let rest 5 minutes, uncovered, to concentrate flavors. Taste and add up to 1 1/2 teaspoons of fish sauce or 1 1/2 teaspoons sugar, or both, as needed for a pleasant savory-sweet finish. Transfer to a shallow bowl for serving. Invite diners to halve the eggs themselves. If you'd like spicy heat, gently smash the chiles in individual dishes for dipping sauce with some sauce from the pot, and use it to dip the pork and egg or to drizzle into the bowls.

VIETNAMESE PORK AND EGGS ("TIT KO")

Steps:

• For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
• Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
• Remove from fire immediately and add a little of the water that was set aside.
• After the bubbles settle down, add the rest of the water.
• Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
• Add boiled eggs.
• Add colored water.
• Add water until it covers the pork and eggs completely.
• Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.