Thit Heo Kho Trung Pork And Eggs In Caramel Sauce Recipes

INSTANT POT CARAMELIZED PORK AND EGGS / THIT KHO TRUNG

Steps:

• Transfer the eggs into the inner pot placing them on top of an egg rack or steamer basket. Add 2 cups hot water (1 cup if using the 6 or 3 quart Instant Pot).
• Cover with the pressure cooker lid and set the steam release handle to "Sealing".
• Press the "Manual" button and set the cook time for 5 minutes on High Pressure. When the cook time is completed, allow for a 5 minute natural pressure release. Release the remaining pressure.
• Transfer the eggs into a bowl of ice water. Let rest for 5 minutes.
• Peel the eggs and set aside for now.
• Fill the inner pot halfway with hot water. Place into the Instant Pot and cover with a glass lid. Press the "Sauté" button to start heating the water.
• Sprinkle salt and vinegar all over the pork. Gently rub the solution onto the meat. Wash the pork well under cold running water. Pat dry with paper towels.
• Trim off an excess fat. Cut the pork sirloin and pork belly into chunks, approximately 2 inch cubes.
• Once the water comes to a boil, add the pork pieces and gently stir together. Cover with a glass lid and let the water come to a boil again.
• Transfer the pork into a large colander. Rinse the meat under cold running water, washing away any loose bits of meat and residue. Drain well and transfer into a large bowl.
• Drizzle fish sauce on the pork. Allow to marinate while continuing with the next steps.
• Wash the inner pot with soap and water and dry well. Put the inner pot back into the Instant Pot.
• Press the "Sauté" button to heat the inner pot. Sprinkle sugar into the inner pot coating it evenly.
• Cook the sugar until it caramelizes and becomes a honey color, approximately 10-15 minutes. Let the sugar cook while continuing with the next step.
• Peel and smash the garlic cloves. Cut the brown onion into thick wedges.
• Add the pork and quickly combine together, coating it in the caramel sauce. Press the "Keep Warm/Cancel" button to stop the "Sauté" mode.
• Add the hard-boiled eggs along with the coconut water and 2 cups hot water. Rearrange everything making sure the eggs are covered with liquid. Add more hot water if needed.
• Add the onions, garlic and black peppercorns. Add any remaining fish sauce from the marinade.
• Cover with the pressure cooker lid and set the steam release handle to "Sealing". Press the "Manual" button and set the cook time for 30 minutes on High Pressure. When the cook time is completed, allow for a 15 minute natural pressure release. Release the remaining pressure.
• Serve the Caramelized Pork and Eggs with Pickled Bean Sprouts (Dua Gia) or Pickled Mustard Greens (Dua Cai Chua) and hot white rice.
• Store any remaining portions in the refrigerator and enjoy within the week.

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

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.

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.

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.