Asian Cooking
Vietnamese Food
This week it's Vietnamese food! Whoohoo! I LOVE my Asian cooking! Everyone knows I LOVE my Asian cooking! Everyone knows I LOVE my Vietnamese food! I love the flavors of Southeast Asia in my Asian Cooking. This week I am making Vietnamese food again. I am making a dish that I was introduced to by my friend Saveda Lee on her Youtube channel. This week I am making caramelized pork belly with eggs. This dish is called Thit Kho Tau or Thit Kho Kaw. This is a true 100% Vietnamese dish that is also very popular in Cambodia as well.
Thit Kho Tau is enjoyed year round in Vietnam but it's really popular during the lunar new year and this year it's the year of the Dragon! Happy New Year! Happy New Year of the Dragon! (Chúc mừng năm mới và năm hạnh phúc của con rồng!) Thit Kho Tau originates from South Vietnam. The name Thit Kho Tau literally translates into braised pork in light sauce. I think that's very interesting because when I made this dish during my research the sauce gets to be a nice dark brown and if you add some thick soy sauce to it for coloration then it will get even darker.
As in other cuisines around the world Vietnamese food like this dish of Thit Kho Tau uses certain ingredients. The traditional cut of pork for this dish is pork shoulder although my friend Saveda who turned me onto this dish uses pork belly. Well! Fat is where the flavor is with Thit Kho Tau. I live by the frame of mind that there are no rules in the kitchen and this holds true with Asian cooking as well. In my research I found people using pork tenderloin, pork short ribs, pork belly and pork shoulder. This just goes to show you that there are no rules in the kitchen. So with this recipe for Vietnamese food I decided to use one and a half pounds of pork belly and one and a half pounds of pork shoulder. Well, I do have to watch out for my girlish figure you know! No matter which cut of pork you decide to use if you cut off to much fat then you will certainly lose so much of the wonderful flavor of this recipe. So resign yourself to eating this dish and loving it as much as I do with the fat. Remember! You aren't eating this dish everyday of the week! You can handle it!
Asian cooking is so versatile and that is why I love to cook it so much. The base of this recipe is all Saveda's recipe and then I am going to add a couple of little things here and there to give my own little twist to the recipe but believe me this recipe is all Savy's! So if you love Vietnamese food as much as I do I would urge you to try this excellent recipe! This recipe as far as I am concerned is Vietnamese soul food and the soul of Vietnamese food! This recipe is best served with a side dish of Chinese pickled mustard greens which are called Kiam Chai or Hum Choy or Chrouk Spey and/or pickled bean sprouts called dua gia (pronounced yua ya) these are some of the favorite mon chua or pickled dishes of Vietnamese people when eating thit kho tau. Make this dish! Enjoy this dish! Make this dish you own! Enjoy the video! And thank you Savvy for a great recipe!
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