You are currently browsing the daily archive for June 5, 2009.
Just made this last night because I had the worst possible unexplainable craving for it. My family used to make this all the time and I would be so so sick of it, and then oops, suddenly you’re old and your pork-egg meter has been running on zero for a couple years and the only thing that will make you happy and feel safe again is to just make it and eat it.
This is “thit kho“, or caramelized pork soup. It’s normally made with the butt or belly or the shoulder of the pork, with the skin still attached. My favorite part is actually the hard-boiled eggs in it, and my second favorite part is dipping fresh sliced cucumbers in the the salty broth.
Here’s a quick recipe:
Preheat a thick-walled skillet/pot and throw in the sugar, and allow it to melt and turn a little bit brown. Throw in the meat and let the meat brown and get coated in the sugar. Once the meat browns, add the fish sauce and the coconut juice/soda. Let that simmer for about half an hour, then throw in the eggs, and cook for another 15 minutes. Add black pepper. Serve over steamed white rice with a side of fresh greens, iceberg, cucumbers, etc.
Man, I feel great now!!
Love, Thu
