CARAMELIZED PORK AND EGGS (SACH CHROUK KHO NUNG POANG MOAN)
Caramelized slow cooked pork with hard boiled eggs. Boiled eggs are surprisingly good stirred into savory sauces, as the whites absorb much of the flavor and add an interesting texture to the meal. This meal is traditionally enjoyed for the holidays. from khmerkromrecipes.com for ZWT9
Provided by Random Rachel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil eggs in water using your preferred method. (I like to stick each egg with a thumb tack and boil for 10 minutes, then run under cold water so they don't get a green yolk.) Meanwhile, slice the pork into 2" chunks. Peel the eggs and set aside.
- In a large pot, caramelize the sugar over medium heat, stirring constantly. When it reaches a deep golden color pour the 2 cups of water over it and stir well.
- Add garlic, onion, fish sauce, sugar, salt, and coconut juice, stir until combined.
- Add the pork meat, and cook over low heat for 40 minutes, stirring occasionally.
- When the meat is tender add the boiled eggs, and continue cooking until they are just warmed through.
- Serve hot with rice and sliced cucumber.
CARAMELIZED PORK BELLY (THIT KHO)
This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes. If you make this dish ahead, the fat will congeal on the surface, making it easier to remove, and a little healthier! This also allows the flavors to meld a little more. Serve with rice.
Provided by Pat
Categories World Cuisine Recipes Asian Vietnamese
Time 1h43m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 15.6 g, Cholesterol 266.8 mg, Fat 26.3 g, Fiber 1.1 g, Protein 26.7 g, SaturatedFat 8.6 g, Sodium 1831.6 mg, Sugar 6.3 g
THIT HEO KHO TRUNG (PORK AND EGGS IN CARAMEL SAUCE)
Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It's an extravagant treat. Pork leg with the skin attached (fresh ham) is the cut of meat traditionally used, but pork shoulder or belly also offers the delicious balance of fat and lean meat. The eggs lend an interesting contrast of chewy white and buttery yolk, while the sauce featuring coconut water is softly sweet. Searing the meat and including peppercorns are modern touches that induce greater complexity. The cook time can be cut nearly in half by making the braise in a pressure cooker. Crunchy pickled bean sprout salad is the traditional accompaniment, along with plenty of rice. Stir-fried greens can be served alongside too.
Provided by Andrea Nguyen
Categories dinner, meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 11
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.
VIETNAMESE PORK AND EGGS ("TIT KO")
It's a really good recipe to eat with some Jasmine rice. It's a really simple Vietnamese dish. The pork comes out real tender and tasty. The key ingredient which may sound nasty is the fish sauce. I promise that you won't taste "fish." It just gives it flavor.
Provided by j3lli3
Categories Pork
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 383.1, Fat 18.4, SaturatedFat 6.3, Cholesterol 329, Sodium 1442.1, Carbohydrate 4.5, Fiber 0.1, Sugar 4.3, Protein 46.7
CARAMELIZED PORK BELLY- THIT KHO TAU
Traditional Vietnamese sweet & salty dish consisting of caramelized pork belly & hard-boiled eggs slowly braised in coconut juice. The longer it simmers, the more tender it becomes. Usually served with rice, steamed vegetables, or side of pickled mustard greens to provide a fresh and crunchy balance to the richness of this dish.
Provided by starredmonkey
Categories Pork
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
- Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied.
- As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
- Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat.
- Stir shallots and garlic into the wok.
- Pour in coconut water and bring to a boil. Liquid should just cover the pork.
- Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out.
- Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying.
- Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
- Top with green onions for garnish.
Nutrition Facts : Calories 930.5, Fat 85.7, SaturatedFat 30.9, Cholesterol 295.6, Sodium 1420.3, Carbohydrate 16.4, Fiber 0.3, Sugar 12.3, Protein 22.5
More about "caramelized pork and eggs sach chrouk kho nung poang moan recipes"
VIETNAMESE CARAMEL PORK | RECIPETIN EATS
From recipetineats.com
AUTHENTIC VIETNAMESE CARAMELIZED PORK BELLY (THIT KHO …
From delightfulplate.com
HOW TO MAKE CAMBODIAN KOR SACH CHROUK …
From youtube.com
THIT KHO (VIETNAMESE CARAMELIZED PORK AND EGGS)
From carmyy.com
Ratings 11Total Time 2 hrsCategory Main CourseCalories 1114 per serving
HOW TO MAKE CAMBODIAN KOR SACH CHROUK (CARAMELIZED PORK
From pinterest.com
BRAISED PORK BELLY WITH QUAIL EGGS - VIETNAMESE THIT KHO
From pinterest.ca
CAMBODIAN STYLED CARAMELIZED BRAISED PORK BELLY (KAW SACH CHROUK)
From youtube.com
CARAMELIZED PORK W/ EGGS | KHMER FOOD | KOR SACH CHROUK …
From youtube.com
CARAMELIZED PORK STEW | KAW SACH CHROUK | ខសាច់ជ្រូក
From youtube.com
CARAMELIZED PORK BELLY W/ EGGS & GINGER - KOR SACH CHROUK
From youtube.com
CARAMELIZED PORK AND EGGS (SACH CHROUK KHO NUNG POANG MOAN)
From recipenode.com
CAMBODIA 2014 - RECIPES - RPCVS OF MADISON
From rpcvmadison.org
CARAMELIZED PORK AND EGGS RECIPE, KHOR SACH CHROUK
From youtube.com
CARAMELIZED PORK AND EGGS (SACH CHROUK KHO NUNG POANG MOAN)
From plain.recipes
CARAMELIZED PORK AND EGGS SACH CHROUK KHO NUNG POANG MOAN …
From topnaturalrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love