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Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts

Sunday, August 24, 2014

Vietnamese Braised Pork Recipe - Cách Làm Thịt kho tàu - 越式紅燒肉的做法


  • 1kg/ 2.2 lbs Pork Shoulder
  • 1/2 head Garlic (peeled & minced/crushed)
  • 130 ml/ 4.4 oz Fish Sauce
  • 100g/ about 6.5 tbs Sugar
  • 5 Eggs (cooked & peeled)
  • Caramel/ Brown Food Coloring/ Dark Soy Sauce (optional for color enhancement)
  1. Rinse the meat under running water.
  2. Dice the meat to the following size: Length: 3-4cm (equals 3 segments of your pinkie finger), Width: 1,5-2 cm (equals 1,5 segments of your pinkie), Height: 5-6 cm ( 5 segments of your pinkie).
  3. Put sugar, garlic, fish sauce, caramel and meat into a pot, give it a mix to combine the ingredients.
  4. Turn the heat on to medium and put the lid on.
  5. Remove the lid once the liquid comes to a simmer and continue to cook until the meat is done.
  6. Add the eggs and 1.8 litres/ 0.47 gal  to the pot or as much water as you need to fully immerse the meat.
  7. Turn the heat down to medium low, put the lid back on and let it simmer for another 60 minutes.
  8. For a clear broth remember to remove the foam every now and then.
  9. The meat can be served when the liquid has reduced to 2/3 the height of the meat. 

For more detailed instructions please see my YouTube recipe video!

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Friday, August 22, 2014

Vietnamese Caramelised Pork | Thịt ram | 越式焦糖猪肉

Course type: Main course

Ingredients for 2 servings

  • 2 tsp minced Garlic
  • 200g / 7 oz. Lean Meat
  • 1 tbs Fish Sauce
  • 1 tbs Sugar
  • Water


  1. Cut meat into pieces of 3x3x2 finger segments.
  2. Sautée garlic in oil until fragrant and fry the meat on all sides until golden and firm.
  3. Add sugar and fish sauce, let it caramelise.
  4. Add 4 tbs of water, let it reduce to a thick sauce, then repeat until meat is tender.
  5. Cut the meat into thin slices and transfer to a serving plate.

For more instructions please see my YouTube recipe video!