Thịt Kho: Recipe of Vietnamese Caramelized Braised Pork

Thịt Kho or Braised Meat (usually Pork) is a savory dish served with rice, originating from China and also a traditional dish in Vietnamese cuisine. Because Vietnam was colonized for 1000 years by the Han dynasty, the Chinese brought the Braised meat or fish is imported into Vietnam, so it is very popular in Vietnamese cuisine as a daily traditional dish of Vietnamese people in meals from the North and the South. For Chinese braised meat, it is absolutely necessary to braise with soy sauce, unlike Vietnam, which uses fish sauce or has both coconut milk or fresh coconut water of the Southern people. Northerners as well as Chinese are used to calling it braised meat.

Thịt Kho Trứng - Caramelized Braised Pork with Chicken/Duck Egg

The main ingredient of this dish is pork (bacon is the best, the seasonings include onions, pepper, salt, sugar, water. Can also be braised with copra, radish, kohlrabi, bamboo shoots, tofu.In China, there is a famous Dong Pha braised meat dish to eat during the Lunar New Year or cold winter days. Dong Pha braised meat. whose name originates from the famous poet and scholar Su Dongpo of the Northern Song dynasty, China, he was also a lover of cooking and the braised meat dish bearing his name is a testament to that. This.

Thịt Kho Dừa - Caramelized Braised Pork with Coconut Milk

Particularly for braised duck meat, which was imported from Fujian into Vietnam during the Republic of China's time in the South, especially in the area where the Chinese live. The origin of this braised meat dish has the Sino-Vietnamese name "bean du hummus", with spices including soy sauce, Sichuan chili, to color caramel, oyster sauce, ginger, star anise and cinnamon. Sometimes, this Hokkien-style braised meat also has a bit of Shaoxing wine.

Thịt Kho Tàu - Chinese Caramelized Braised Pork Belly

Thit Kho in China: Recipe to make Chinese Dong Pha braised meat is not too picky but it takes a lot of time. This authentic Chinese dish is made from pork belly cut into square pieces, marinated with soy sauce and Shaoxing wine (Shao Xing). After that, people fry the pork in hot oil so that the outer layer is golden and the skin is slightly crispy, then braised with a mixture of marinade, and stewed for 3 hours until the meat is cooked. The rich, delicious taste of Dong Pha braised meat makes it unforgettable for anyone who has tasted it.

Thịt Kho Măng - Caramelized Braised Pork with Bamboo shoot in Clay Pot

Thịt Kho in Vietnam: The simplest is to put pork (always with fat, if not add fat or cooking oil) to the pot and cook until cooked, add fish sauce to taste salty to your liking; to create a color that can be used to burn sugar (water) in. Southerners are very fond of using fresh coconut juice/milk to store meat. Depending on the region and the taste of the diners, braised meat is processed in many different ways and ingredients, such as braised with fish sauce, braised with bamboo shoots, radish... to innovate braised pork (meat) braised pork with eggs to get more flavor.

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