Vietnamese Caramelized Pork (Thit kho to)
Created by dienia b on May 16, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 40m
- Recipe #19067
Ingredients
- 1/2 cup granulated sugar
- 1 cup water
- 1 tablespoon fish sauce
- 1 pound boneless pork shoulder (cut-into 1-inch cubes)
- 1/2 teaspoon salt
- 2 large shallots, chopped
- 1 scallion, thinly sliced
- 35 ounces cooked rice (4 cups cooked, for serving)
How to Make
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Step 1: In bottom of sauce pot, dump the sugar. Place the pot over low heat. When the sugar melts and becomes amber-colored, add the water and fish sauce. (Don't worry if the sugar hardens upon contact with water; it will re-melt as it cooks, forming a sauce).
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Step 2: Add the pork and stir until coated.
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Step 3: Raise the heat to medium low. Add the salt.
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Step 4: Simmer on medium-low heat for 25 minutes.
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Step 5: Be sure to keep this at the lowest simmer possible for a more tender finished product.
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Step 6: Stir in shallots and and cook until translucent, another 5 to 7 minutes. The sauce should now be thick enough to coat the back of a spoon. If that’s not the case, turn the heat up a little and simmer for another 5 minutes until the sauce is further reduced.
Nutritional Facts
- Serving Size: 1 (460.3 g)
- Calories 624.4
- Total Fat - 11.1 g
- Saturated Fat - 4.4 g
- Cholesterol - 59.7 mg
- Sodium - 1255.7 mg
- Total Carbohydrate - 98.1 g
- Dietary Fiber - 0.9 g
- Sugars - 26.1 g
- Protein - 30.8 g
- Calcium - 18.8 mg
- Iron - 5 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.4 mg