Vietnamese Food (thit heo kho)
INGREDIENTS
- 1 kg pork belly (not too fatty), cut into 5 cm cubes
- 2 garlic cloves, finely chopped
- 4 French shallots, finely chopped
- 2 spring onions (scallions), bruised and finely chopped (roots included)
- 60 ml (¼ cup) fish sauce
- 60 ml (¼ cup) light soy sauce
- 1½ tbsp dark soy sauce
- ½ tsp freshly ground black pepper
- 2 tbsp grated palm sugar or dark brown sugar
- 4 star anise
- 1 tbsp vegetable oil
- ½ onion, finely chopped
- 750 ml (3 cups) young coconut juice
- 375 ml (1½ cups) water
- 8 eggs, hard-boiled and peeled
- coriander
Cook’s notes:
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
INSTRUCTIONS
- Marinating time 3 hours or overnight
- Combine the pork, garlic, shallots, spring onion, fish sauce, soy sauces, pepper, sugar and star anise in a bowl, stirring to coat the pork. Marinate in the refrigerator for at least 3 hours or ideally overnight.
- Heat the oil in a large, heavy-based saucepan over medium-high heat and add the onion. Fry until golden then remove the pork from the marinade and add to the pan. Seal over high heat.
- Add the marinade, coconut juice and water. Bring to the boil and skim off any scum that rises to the surface. Gently simmer for 1 hour, skimming occasionally.
- Add the eggs and simmer for a further hour. Garnish with coriander and serve with jasmine rice.
Credits to: sbs.com.au/food/recipes/pork-braised-coconut-juice-eggs-thit-heo-kho
