Recipe

Pork And Egg Stew With Coconut Juice Recipe Thit Kho Nuoc Dua Recipe

Add Step-by-Step Photos	Mrs_lau / All my dishes 6 months, 1 week ago This dish can be prepared in advance and kept refrigerated for up to 1 week. Simply reheat before serving. If you prefer a more fatty cut of meat, use pork belly. You can marinate the pork for an hour or you can leave it overnight . This dish is a Vietnamese favourite ...... More Prep:90m Cook:120m Servings:4	Mrs_lau
	vietnamese pork coconut juice tasty

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Ingredients

2 cups coconut juice

2 tablespoons oil, I use vegetable

3 garlic cloves, minced

2 shallots, minced

2 stalks lemongrass, minced -tender midsection

2 lbs pork loin, cubed

2 tablespoons caramel sauce (Nuoc Mau) or thick soy sauce - caramel sauce is a sweeter taste as to the thick soy sauce its up to you which one you use.

1/3 cup fish sauce

2 tablespoons palm sugar

4 star anise

1/2 teaspoon black crack pepper

1-2 cup chicken stock(or water)

2 Young coconut, fresh coconut juice

3-5 hard-boiled eggs

To make caramel sauce at home if you can get it in the Asian grocery.

1 cup sugar

1/4 cup water

1/4 cup hot water

1 teaspoon lemon juice

Directions

Marinade pork with fish sauce, sugar, pepper caramel sauce or dark soy sauce for 1 hour or overnight.

Heat cooking oil in a pot add shallots, garlic, lemongrass stir for about 30 second then stir fry pork until browned

Let it cook for about 2 minutes, stirring it occasionaly

Add the coconut juice and enough chicken stock (or water) and 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 occassionally, 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.

How to make Caramel Sauce

in a saucepan, combine the sugar with 1/4 c 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 disolves and becomes thick and syrupy about 3-5 minutes later.

Stir in 1 t lemon juice.

Let cool and store covered in a cool dark place.

Makes about 3/4 Cups.

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Comments

trigger 6 months, 1 week ago said:
I have this book marked. My Dad had a recipe with egg and veal. Yours is truly unique, I love coconut and the sweet notes in this recipe and it is absolutely worth a try.

Michael

kukla 6 months, 1 week ago said:
An excellent post, Mrs_lau :) I enjoy a recipe of pork & caramel, a stir-fry with star anise for a bit of a kick; this reminds me of that dish (Spicy Caramel Pork), and I love eggs -- so this is a winner in my books.
Thanks for adding your personal notes too; I probably would quarter the eggs as well :)

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