Thit Kho to -- Pork in Clay Pot |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This comes from a Vietnamese cookbook, lent to me by a friend. She loves this recipe but I've not tried it yet. Ingredients:
2 tablespoons chopped shallots |
1/2 teaspoon fresh ground black pepper |
225 g boneless pork loin, thinly sliced |
1 egg, hard boiled and halved (optional) |
3 tablespoons muscovado sugar or 3 tablespoons soft brown sugar |
4 tablespoons fish sauce |
Directions:
1. Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
2. Stir constantly until it is moist and thick.
3. Take off the heat and add the fish sauce.
4. Return to a low heat and stir until the sugar dissolves.
5. Add the shallots and pepper to the caramel and leave to cool.
6. Pour the sauce into a claypot or flameproof casserole.
7. Add the pork to the sauce.
8. Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
9. At the end of cooking, the pork should be in a little rich gravy.
10. Serve with the egg if using, spooning the gravy over them.
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