Thịt Kho Tiêu | Vietnamese Caramelized Pork with Black Pepper
Serves 4
Directions
- 1Combine pork with fish sauce, sugar, MSG, salt, shallots, garlic, and black pepper. Marinate for 30–60 minutes.
- 2Heat oil and 2 tbsp sugar over medium-low heat until the sugar melts into a deep amber caramel.
- 3Add the pork and cook over medium-high heat for 5–7 minutes, stirring until coated and lightly browned.
- 4Add coconut water, bring to a simmer, partially cover, and braise over medium-low heat for 30–40 minutes.
- 5Uncover and cook another 10–15 minutes until the sauce reduces into a dark, glossy glaze.
- 6Finish with more cracked black pepper, scallions, and sliced chile. Serve hot with steamed rice.
Ingredients
- 2.2 lb pork shoulder, cut into 1 1/2-inch pieces
- 1/3 cup shallots, finely minced
- 1 1/2 tbsp garlic, finely minced
- 2 tbsp fish sauce
- 1 tbsp sugar
- 3/4 tsp msg
- 1 tsp kosher salt (optional)
- 1 tbsp black pepper, coarsely cracked
- 1 tbsp neutral oil
- 2 tbsp sugar, for caramel
- 1 cup coconut water
- 1-1 1/2 tsp black pepper, cracked, to finish
- 1/3 cup scallions, sliced
- red chile, sliced (optional)
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