Thit Heo Kho Nuoc Dua - Vietnamese Stewed Pork W/ Coconut Juice

Recipe by Kiersten Phae
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READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Add oiled to a pan heated to medium-high heat, coat bottom of the pan.
  • When oil is hot, add garlic, lemongrass, and shallots.
  • Stir fry about 30 seconds, they will brown.
  • Turn the heat up to high and add the pork in batches.
  • Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned.
  • Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
  • Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
  • Stir occasionally.
  • Add the coconut juice and enough chicken stock (or water) or cover the pork.
  • Bring it to a boil and skim off the foam that rises while it cooks.
  • Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
  • Check occasionally, add more stock or water if it reduces too much.
  • When the stew is almost done, peel the eggs.
  • Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
  • I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
  • Add the eggs to the stew and let it simmer together about 15 more minutes.
  • Serve Immediately.
  • FOR CARAMEL SAUCE:
  • In a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat. Do not stir! Swirl the pan gentle to dissolve the sugar.
  • Reduce heat to medium low and simmer for about 10-15 minutes.
  • When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
  • Return to medium high heat and sit continuously.
  • The caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
  • Stir in 1 tsp lemon juice.
  • Let cool and store covered in a cool dark place.
  • Makes about 3/4 cups.
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