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Pork & Eggs in Caramel Sauce

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After sharing our recipe for catfish in caramel sauce, we promised another sweet-n-savory recipe. Thit kho (pronounced like "tit caw"...yeah, it sounds dirty in English) is a dish featuring pork slow-cooked in a caramel sauce with hard-boiled eggs. This one can be considered the Vietnamese version of bacon and eggs, except it's not usually consumed for breakfast.

The recipe, after the jump.

Pork & Eggs in Caramel Sauce

  • 1 ½ pounds boneless pork leg with skin and fat, cut into one-by-two-inch chunks
  • ¼ cup of sugar
  • ¾ cup of water
  • 3 tablespoons of fish sauce
  • 6 medium eggs, hard-boiled and peeled
  • 12 ounces of your favorite canned coconut juice, strained of coconut pieces
  • 1. In a large bowl, evenly coat the chunks of pork with fish sauce and coconut juice. Marinate for an hour.

    2. In a four-quart pan, caramelize the sugar with the water over medium heat for 15 minutes, or until the sauce is a deep brown.

    3. Carefully, add the coconut juice that has been marinating the pork but not the pork itself. Return to a simmer. The caramel will seize temporarily but then dissolve once the juices simmer again.

    4. Add the pork and eggs. Return to a simmer, then partially cover and cook for another 1-¼ hour, turning the pork every 15 minutes. Uncover and cook for another 15 minutes, or until the sauce has reduce by half of its original amount.

    5. Serve with your favorite boiled green veggies.

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