BRAISED PORK AND EGGS IN COCONUT JUICE – THIT KHO TRUNG
500g/1 lb fresh pork ham or picnic or Boston butt, cleaned, washed and cut into 21/2 inches pieces
4 cups coco soda (coconut juice)
2 cloves of garlic, peeled and minced
2 shallots, peeled and minced
1 tablespoon sugar
1 tablespoon fish sauce
1 teaspoon ground black pepper
2 stalks green onions, sliced
Few cilantro sprigs, chopped
Place the eggs and a pinch of salt in water in a pot, make sure the eggs submerge in water, cover the lid, bring to a boil, turn off the heat and let sit for 8’. The warm stove keeps cooking the eggs. Drain the eggs, submerge the eggs in cold water (this helps to peel the shells off easily), peel the shells off.
Marinate the meat with garlic, shallots, 1 tablespoon sugar, salt, fish sauce and black pepper for at least 30’ at room temperature or as long as overnight in the fridge.
Bring a pot or pan of coco water or coconut juice to a boil, add marinated meat, make sure the meat submerges in water. Bring to a boil again. Then turn down the heat and simmer over low heat for 30’. Combine the eggs to the pork, cook covered 20’ more until the sauce is thicken and there is a little liquid left. Adjust seasonings if needed.
Serve with cooked rice and steamed vegetables or accompanied vegetables.
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