Thit Kho (caramelized pork and eggs)

Chúc Mừng Năm Mới - Happy Lunar New Year! Today my mama taught me how to make her T H I T K H O (caramelized pork and eggs) // Growing up this dish always gave me the comfort vibes and it still does today. I’m grateful to be able to learn all these Vietnamese dishes from my mama and hopefully pass them on to my children one day. In the meantime, I’m sharing these home recipes with you guys, so I hope you enjoy!  #eatinginheels #newyear #lunarnewyear #thitkho #vietnamesefood #chinesenewyear 

A little about my Vietnamese background: I was born and raised in Washington; Vietnamese was my first language and I didn’t start speaking English until first grade. My dad arrived in America in 1975 and mom 1983, both not knowing the language they strived in school and both graduated. I was born in 1988, the first of three kids. I was lucky enough to go to Vietnam for the first time in 2014, and let me know you it’s a different world there! From the food (especially the food) to the people, the way of life, the culture... I love it all so much and I’m proud to be Vietnamese

INGREDIENTS: 

    ⁃    2 pounds boneless pork shoulder cut into large chunks 

    ⁃    1 dozen hard boiled eggs 

    ⁃    2 small shallots sliced and pounded 

    ⁃    7 garlic cloves pounded 

    ⁃    2 tablespoons sea salt 

    ⁃    1 tablespoon oil 

    ⁃    5 tablespoons fish sauce 

    ⁃    1 tablespoon peppercorn 

    ⁃    4 cups coconut water 

    ⁃    3 tablespoons caramelized sugar and add water 

INSTRUCTIONS: 

    1.    In a large pot bring water to a boil then add in eggs and cook for 15 minutes. 

    2.    Once eggs are cooked pour out water and run under cold water while peeling. 

    3.    Set eggs in fridge.

    4.    In a small pan on low heat, add sugar and stir until caramelized... eventually adding a little water to liquify it. 

    5.    In a small bowl combine shallots, garlic and sea salt. Pound until all mixed. 

    6.    Add large chunks of pork shoulder to mixer. 

    7.    Add fish sauce and caramelized sauce to mixer.

    8.     Mix well and cover, leave over night to marinate (or a couple hours, the longer the better). 

    9.    Next day, in a large pot add oil. 

    10.    Add pork to pot and just caramelize the outside of the pork (don’t cook all the way through). Once done set pork aside. 

    11.    Add coconut water to same pot and let come to a boil. 

    12.    Put pork into coconut water, add hard boiled eggs and peppercorn. 

    13.    Cover and let simmer for 1-2 hours until pork has softened (make sure to scrape all excess foam off top). 

    14.    Once done serve over rice with green onion and cilantro.