Thit Kho ("teet caw")

 

This takes me back to my childhood.  When I'm home I usually request this dish (among many) be prepared.  Since Brent couldn't resist the sale on pork tenderloin, I now had a pound of pork in my fridge likely to go to waste.  And then I found this recipe.

THIT KHO

-3 to 4 servings

-adapted from Gastronomer (gastronomyblog.com)

Ingredients:

* 1 lb of pork legs with skin (I used pork tenderloin)

* 4 hard-boiled eggs, shelled

* 1 1/2 tablespoons granulated sugar

* 2 tablespoons fish sauce

* Ground black pepper to taste

* 12 oz coconut juice (not milk) or water

* Cooked white rice

Directions:

1. Cut pork into 1" x 2" pieces and set aside.
2. In a thick-walled 1.5 to 2 qt pan on medium-high heat, add sugar and stir until it melts, browns, and caramelizes.  (This step will take a few minutes).
3. Quickly add pork and briskly stir for 3 to 5 minutes until pork is golden but not cooked through.
4. Add pepper and fish sauce.  Turn heat to low and stir for 5 minutes. 
5. Add coconut juice or water and eggs. Bring to a boil.
6. Cover and cook on medium-heat for 35 to 45 minutes.  Extend cooking time for softer meat.
7. Serve over warm white rice.