Caramelized Pork and Eggs ( Vietnamese Traditional Food) Recipe

Today at home cooking for the whole family, I decided to make "thịt kho tàu" (if translated into English it is called Caramelized Pork and Eggs).

Caramelized Pork and Eggs are easy to make and easy to save, especially when in Spain, I often cook this dish because it can be stored in the refrigerator and eat slowly day by day. I have to admit that I am little bit lazing with cooking so that the reason why I decide to introduce this recipe.

 Although simple, I found that Caramelized Pork and Eggs is a good food, especially on the cold winter days that have a pot of fragrant, sweet salty sweet potatoes, it will probably cost rice rice. Very ghastly :-)

Cost rice in Vietnam means you eat a lot of rice with meat because the meat is salty.

Once, I made this dish for Michal and Teresa to eat, they complimented the dish very tasty and wanted to learn cooking.

Because it is easy to make, the material is easy to find and easy to save, so you think meat is probably the top of the list of dishes familiar to Vietnamese students.

And when my uncle was an international student in Russia, it was about six months after he left home to study at Moscow, my uncle made a first Caramelized Pork and Eggs,

Actually, I was a bit disturbed before writing this article, because with my Vietnamese meat or Caramelized Pork and Eggs is a very familiar and popular dish that everyone is sure to do.

However, for international friends, a new dish like that, I just fear not fit.

So I have to consider quite a lot, you please sympathize for me.

To tell the truth, since it was difficult for me personally before, I thought a detailed tutorial would probably be helpful to some of you?

There are many ways to stockpile meat to make Caramelized Pork and Eggs - different regions in Vietnam have done, but sometimes the family  also have different types of cooking  Caramelized Pork and Eggs,

 The way I introduced in this article is how my mother usually cook Caramelized Pork and Eggs,, the main material is three pointed/ three lines meat, spices are fish sauce, seasoning powder, sugar, water color, with less dry onion aroma. This style is simple but very delicious and Vietnamese style - that is, using fish sauce and water color to make the meat nice and fragrant.

Before starting the recipe, I would like to correct that to prepare the standard Vietnamese Caramelized Pork and Eggs: Listen to it easily, the truth is not easy!

Caramelized Pork and Eggs is one of the most common dishes of the Vietnamese common day. However, when Tet arrived, the mothers and sisters paid little more attention to this dish so that it became "worthy" a Tet holiday.

(Tet holiday is the most important festival in Vietnam, as Christmas in Europe)

For good Caramelized Pork and Eggs, South Vietnamese often use more coconut water than other regions. The amount of coconut water can be over half a pot, liu riu for infiltration, the water gradually until the meat becomes "sweet" in the southern style.

To tell the truth, it sounds simple, but from the raw material selection to the tasting, each stage requires precision and meticulousness.

In addition, while in Northern Vietnam, for example, my family can use duck eggs or quail as desired, the South usually favors "big", "full" duck seeds become selective.

Meat  of the South is often cut square and larger than usual to be able to spend long time with coconut milk that is not crushed meat after finishing.

Caramelized Pork and Eggs on the New Year when moving up to see the meat is soft but not crushed, brown in color beautiful eyes. The grease keep the transparency, the skin (soft), soft enough to bite fat.

I honestly say you will not be able to resist the sweet taste of coconut milk, reap the flesh of the meat, wave gold brood, rack into the rice bowl, listen to the rice, delicious to "life".

I like to eat Caramelized Pork and Eggs with melon, mustard, and a little bit of spicy chili the I drink wine with the other relatives, so that is enough for you to hear/ feel all the warmth of the South Vietnamese lunar new year. .

As far as I know, " Thịt kho hột vịt " is a Chinese-origin dish popular with the Chinese Migrated people in South Vietnam.

It can be said that this particular dish is usually processed for use in the Lunar New Year because it can be made ready, take away without any damage, so convenient to eat when served with rice during Tet .

I used to eat that dish in Ho Chi Minh City, perhaps this Chinese dish has influenced Vietnamese Caramelized Pork and Eggs.

Well, I'm a little rambling and we go into the Caramelized Pork and Eggs recipes.

Ingredients required for Caramelized Pork and Eggs

500 grams of meat or three lines meat (should choose meat with thin skin new delicious and soft)

 I like meat with fat, fat when the fat stores to produce beautiful meat balls, and meat is not dry or meat as meat only lean. Often, the house is the only meat of the meat (meat with fat or fat as shown below), or butcher. Sometimes I change to meat leg pie is also delicious. Meat to buy the stock should buy both large pieces and then into pieces thick and large

three lines meat  ( porc)

. Generally speaking, it is very hard to make large pieces (not all dishes are allowed to cut meat): d The reason why meat should be cut is because the meat is cooked for a very long time if the pieces Meat is too small to make the meat too soft and too crushed, no longer delicious. For me to see the square meat is still looking good

10 eggs (or chicken eggs)

1 fresh coconut

Onions, garlic

Spices: delicious fish sauce, sugar, salt, pepper

Actually today I do with 250g games because today my father went out to eat with friends. Generally speaking, after mastering, you can adjust the amount of rationality for the family. 500g in my opinion can be for 4 people to eat

Step 1: If you buy meat at the supermarket then okay, however I find it important to clean the meat properly. First, I bought the meat and then washed it in a pot of boiling water and then washed under cold water with this way to help our meat is not hoi and have many scum.

To tell the truth at my house, usually do not wash meat with water often? Because washing meat with water is often not enough to clean them, and the more you can not get rid of excess weight, antibiotics left over in pork.

The best way I think is to wash the meat with hot water, meat. Many people use the method of washing the meat with hot water and meat flesh through boiling water before processing. According to experts, this approach has no effect, even counterproductive. When the meat is cooked in boiling water, it will make the meat tend to shrink and the meat will get more and more of the chemicals and dirt, so the meat becomes more toxic.

Step 2: I cut the meat into large pieces to eat, do not cut too thin so that the meat will be crushed when cooked.

According to the Vietnamese, the square meat is the most beautiful, easy to eat, so I cut meat into rectangular boxes with square bottom.

Step 3:

Then, I use the chopped onion garlic to marinate meat, depending on the preference you can give garlic onions.

In general, garlic is mainly used to create a taste for meat.

After initial processing, we marinate meat for at least 30 minutes to 1 hour with delicious fish sauce, sugar, low salt and pepper, onion and garlic for authentic spices.

I used to buy food wrappers at the supermarket, put them in the fridge and put them in the fridge.

Step 4:

Today I make less meat, so I do not have to add more eggs, but I still recommend that if you have more eggs.

In that case, let's boil eggs first, which should usually be chicken eggs, (in, then peel off the shell.

Step 5: I put the pot on the kitchen for 2 tablespoons of sugar with a little water in the win until the color of the cockroach, then I poured into a cup.

The slightly bitter sugar is an important ingredient in the flavor of Caramelized Pork and Eggs

So with European friends, it looks a bit weird, but do not be afraid to follow my recipe.

Step 6: Then I poured all the meat that was spiced into the pot that was placed on the stove, then I proceeded to real meat island until the meat hunted, poured sugar bowl just won.

Please continue to stir evenly, then pour coconut water into the meat. At the beginning of the cooking process, turn on the fire to boil and remove all foam. After that, turn the liu fire to soften the meat gradually and coconut water turns yellow cockroach. Keep the meat clear and clear, and do not cover the pot during cooking.

Step 7: When the meat has softened to the cooked eggs, boiled eggs, shelled clean the shell into the common store. I have to pay attention to you, for the way to cook the ship's eggs should not be put in the premature long will be hardened, brown color is not good.

Step 8: Actually almost finished, you can taste to taste just eat, often meat has the natural sweet taste of coconut milk, so only a little sauce is rich in meat sauce.

Because of the taste of each person that likes meat with a sweet salty own. For example, the Vietnamese eat quite salty, while I see the Spaniards eat much lighter.

Step 9: This is the last important step, I advise you to pay attention when the water begins to run out, meat with eggs are soft, then you turn off the kitchen. You pay attention to how the meat of the ship's warehouse should be dehydrated but leave a little bit of meat and eggs do not dry

Here I will list some notes on how to cook Caramelized Pork and Eggs

- You should choose meat leg sausage, pieces are both lean, fat and skin will be finished meat will be soft, look more beautiful. It is best to have the same amount of fat and meat but if you are afraid of eating fat you can buy more lean meat. However, I must admit that if the meat without fat will lose much appetite.

- Marry meat for at least 30 minutes to 1 hour with delicious fish sauce, sugar, low salt and seasoning seeds for real meat seasoning. Onions, crushed garlic to help meat more delicious but store to eat for a long time should not add these two ingredients.

- I always make real meat hunting and then pour coconut water into the meat. Initiate a large fire to boil and remove the foam. After that, turn the liu fire to soften the meat gradually and coconut water turns yellow cockroach. Keep the meat clear and clear, as it should not be covered during cooking.

If the coconut water will add more boiling water, however, in my personal opinion, you do not ham a lot of coconut milk, pot meat will be too dark color and coconut milk is very easy to be Managed for a long time.

- With the meat of this ship, we can always put eggs in boiled eggs in the same meat but want eggs, spices and more spices, then you put eggs in oil pan fry.

- I want to preserve the meat of the board for several days, but still as good as new, I will divide the meat pot into several sections and put in the freezer. When you want to eat each box to warm up. In doing so, meat and eggs are not hardened by reheating too many times, right?

With these simple steps, we have the right Caramelized Pork and Eggs.

Hope you succeed with Caramelized Pork and Eggs, my family is very happy today.