Another good cut is pork tenderloin. If you prefer fattier options, use pork butt or pork belly. Marinate the meat for at least 15 minutes. If marinating for more than 1 hour, store in the refrigerator. During cooking, add sugar to your taste. This gives you more time and helps to prevent the sugar from burning.
Adjust the water depending on how much sauce you like. Add 1 cup water if you like it saucier. Optionally, for a thicker sauce, cook uncovered for the last 5 minutes. This allows the liquid to evaporate yielding a thicker sauce.
Separate the green onion root from the stems. Chop the stems. Transfer to a plate and set aside for now. Save the green onion root for another dish. Sprinkle both sides of the pork with 1 tsp salt. Gently rub the salt onto the pork. Rinse with cold water washing away the salt. Transfer to paper towels and pat dry. Cut the pork into strips about inches wide. In a large bowl, add the sliced pork, half the minced garlic and half the chopped shallots.
Combine together mixing all ingredients well. Cover and let marinate for at least 15 minutes. Heat a large pan over Medium High heat. When hot add the vegetable oil and sugar. Stir together. In minutes, the sugar dissolves and turns a light honey color. In minutes, the liquid turns an amber color. Swirl the caramel in the pan for a few seconds letting the color deepen. Quickly add the remaining garlic and shallots and marinated pork. Combine together coating the pork in the caramel.
Cover the pan and cook over Medium High heat until the liquid starts to boil, approximately minutes. Combine together making sure the pork is coated with sauce. Add the water. Arrange the pork so all pieces are touching liquid. Turn off heat once the sauce is thick to your liking.
Garnish braised pork with additional ground pepper and chopped green onion. Braised pork is typically served with vegetable such as sliced cucumber or tomato as well as pickled mustard greens. A large bowl of rice is a must! Thanks for the recipe! What is pre made Coconut Carmel Sauce?
Can I buy this at a Vietnamese market? I have updated this recipe with a photo of it for your reference. Would you increase the amount of Coco Rico in this case? Or is the amount just enough to get the pot to pressure? Hi Roger, no need to increase coco rico soda. The IP only needs about 1 cup of liquid to come to pressure. Hi Roger, actually I take it back.
I thought this comment was for the Thit Kho Tau recipe. For Thit Kho Tieu, yes I would double the coco rico soda if you double the meat. Sorry about that. Hi Katie! Do you not boil the pork beforehand to blanch the pork? You just throw it in the IP raw and cook it as is?
Hi Leslie, not for thit kho tieu. We will also enjoy it with a vegetable side. Do you have tips and tricks to share? We would love to learn from you and experiment from your recipes! Your email address will not be published. Notify me of new posts by email. This site uses Akismet to reduce spam.
Learn how your comment data is processed. We have opted for loin for the leanest option. We will use the latter which we have quickly on-hand. Looks better than the photos posted in the restaurants. I will try your recipe and see how close I can replicate yours. Leave a Reply Cancel reply Your email address will not be published. Welcome to Our World. Join Us in Our Adventures.
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