Vietnamese Caramalised Pork- Thịt Heo Kho
My mum always makes a big pot of Thit heo kho because it is my dad and brother’s favourite dish. In the days when the family was on a budget my mum would add more fish sauce to the the pot. The saltiness creates a need to eat more rice and less meat. My dad can eat about 6 small bowls of rice in one sitting if there is thit heo kho served.
Sometimes when I miss my family, like today I cook up a small pot for myself. The pork is salty and sticky, it is such a moreish dish.
Serve this thit heo kho with steamed rice and steamed Asian greens such as bok choy or Chinese mustard.
200gms pork belly or medallion with fat attached
2 tablespoons of sugar
3 tablespoon water
2 tablespoons of fish sauce
1 clove of garlic minced finely
1 small red shallot chopped finely
a small handful of chopped spring onions
- Cut the pork into small pieces and marinate with 2 tablespoons of fish sauce and a clove of garlic. Set aside and caramelize the sugar.
- In small saucepan add the sugar and 1 tablespoon of water and cook until the sugar has melted and become golden brown. Take it off the heat.
- Carefully add another 2 tablespoons of water to the caramel to thin it out and set aside.
- In a claypot or small saucepan, fry the shallots until brown then add the pork. Fry for 5 minutes on high heat to seal and brown slightly.
- Add caramel and cook for another 10 minutes on medium heat, leave the lid off so that it can reduce and become sticky. Taste the pork if you would like it salty or sweeter adjust with fish sauce or sugar.
- Finally add spring onions and serve.
Enjoy! Lady Rice x
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