Pork And Egg Stew With Coconut Juice Recipe Thit K... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 . Read more . This dish is a Vietnamese favourite ... 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:
1. Marinade pork with fish sauce, sugar, pepper caramel sauce or dark soy sauce for 1 hour or overnight.
2. Heat cooking oil in a pot add shallots, garlic, lemongrass stir for about 30 second then stir fry pork until browned
3. Let it cook for about 2 minutes, stirring it occasionaly
4. Add the coconut juice and enough chicken stock (or water) and cover the pork.
5. Bring it to a boil and skim off the foam that rises while it cooks
6. Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
7. Check occassionally, add more stock or water if it reduces too much.
8. When the stew is almost done, peel the eggs.
9. Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
10. I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
11. Add the eggs to the stew and let it simmer together about 15 more minutes.
12. Serve Immediately.
13. How to make Caramel Sauce
14. in a saucepan, combine the sugar with 1/4 c of water.
15. bring to a boil over high heat.
16. do not stir! Swirl the pan gentle to dissolve the sugar.
17. Reduce heat to medium low and simmer for about 10-15 minutes.
18. When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
19. Return to medium high heat and sit continuously.
20. the caramel disolves and becomes thick and syrupy about 3-5 minutes later.
21. Stir in 1 t lemon juice.
22. Let cool and store covered in a cool dark place.
23. Makes about 3/4 Cups.
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