More Eggs Or Pork: What's In YOUR Family's Thịt Kho? 👵❤️ (Vietnamese Braised Pork Belly And Eggs) скачать в хорошем качестве

More Eggs Or Pork: What's In YOUR Family's Thịt Kho? 👵❤️ (Vietnamese Braised Pork Belly And Eggs)

Thịt Kho is a Vietnamese dish that makes the most out of pantry ingredients. Pork belly is braised in coconut water until fall apart tender! ⭐️ SUPPORT US ON PATREON ⭐️ patreon.com/user?u=87857451 👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇 https://www.wokandkin.com/thit-kho/ ⚠️ IMPORTANT RECIPE UDPATE: In the video, it says 5 tablespoons of sugar when really it should be 5 TEASPOONS of sugar. I don't know how I missed that and I'm so sorry to anybody who has made it with the 5 tablespoons! 🙏 Thank you to @phantheman2 on Instagram for pointing it out! 🥣 INGREDIENTS 🥣 • 10 eggs (or to preference) • 1 kg pork belly • 6 tbsp fish sauce (or to taste) • 5 tsp sugar (or to taste) • 2 tbsp chicken bouillon powder • 4 US cup/1L coconut water • 3/4 US cup water (or enough to turn the sugar into a caramel) 👩‍🍳 INSTRUCTIONS 👨‍🍳 1. Boil the eggs for 12 minutes or until hardboiled, then peel them and set aside in a bowl. 2. Cut the meat into 5cm or 2" chunks. Note: If you like the pieces in Thịt Kho smaller, cut them to your liking. 3. [If using fresh coconuts] Extract the juice from the coconuts. If you're using fresh coconuts, lay them on their side and chop the cleaver down about 3cm (or 1″) from the coconut’s point. Rotate the coconut and repeat until the whole tip is removable. 4. Pull the top off and pour the juice into a bowl and repeat for all the coconuts. 5. On a high heat, add the sugar and stir continuously until it begins clumping together. 6. Pour in a tablespoon of water and stir until combined. Repeat this step a tablespoon at a time with the remaining water. By the end, you will have a dark brown caramel sauce. 7. Add the fish sauce in and stir until well combined. 8. While the heat is still on high, put the eggs in and roll them through the sauce until they're evenly coated and have turned a slight golden color. 9. Scoop the eggs out and set them aside in a bowl. 10. Add the pork belly into the sauce and brown them on all sides. 11. Pour the coconut water in and season with chicken bouillon powder. Stir well then bring to a boil with the lid partially on. As soon as it boils, turn the heat to medium and let it gently simmer for 20 minutes. 12. After 20 minutes of simmering, put the eggs back into the pot. 13. Simmer on low heat for another 10 minutes or until the pork is tender. 14. Serve immediately with steaming hot rice! 🔎 FIND THE PART YOU NEED 🔍 0:00 - Intro 0:32 - Preparing the eggs 0:47 - Preparing the pork belly 1:04 - Making the fish sauce caramel 1:26 - Coating the eggs 1:34 - Cooking the pork belly 1:56 - Adding the eggs 2:10 - Let's enjoy the memories! 2:27 - Tips for the best results ❤️ JOIN THE FAMILY ❤️ ▸ INSTAGRAM:   / wokandkin   ▸ FACEBOOK:   / wokandkinrecipes   ▸ PINTEREST:   / wokandkin   ▸ TIKTOK:   / wokandkin   ▸ CONTACT ME: jeannette@wokandkin.com ⭐⭐⭐⭐⭐ The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here: https://www.wokandkin.com/about-jeann... ⭐⭐⭐⭐⭐ 🙏 SPECIAL THANKS 🙏 ▸ Thịt Kho recipe by Ma Ma (Grandma) ▸ Produced and Edited by Jeannette Ta ▸ Epidemic Sound Track: https://www.epidemicsound.com/track/Y...