Easy Viet-Inspired Coffee & Brown Sugar Braised Pork
Printable Version (Recipe Only)
This easy and delicious sweet-savory pork recipe was inspired by the traditional Vietnamese dish Thit Kho. The coffee and brown sugar lend a similar flavor to the dish as Vietnamese caramel sauce, which is often used in the dish for its roasted, caramelized, coffee type flavor and glaze, but which I rarely make or have on hand.
We like to eat it with steamed Jasmine rice and some simple Vietnamese style pickled cabbage and carrots on the side. (Or kimchi. I am half-Korean, after all.)
The leftover sauce is so delicious over steamed rice, you won't want to throw it away.
Oh, and the pork also makes an awesome filling for my Vietnamese Street Tacos, but that's a recipe for another day. ;)
Easy Viet-Inspired Coffee & Brown Sugar Braised Pork
Serves 4 to 6
Time: 60 minutes
Printable Version
- 2 pounds pork shoulder, cut into 1-inch chunks
- 1/2 a medium onion, cut into 1/4-inch strips
- 1 large shallot, chopped (if you don't have shallots, just double the onion)
- 4 garlic cloves, peeled and crushed
- 1/3 cup packed brown sugar
- 2 Tablespoons fish sauce
- 1/4 cup soy sauce
- 3/4 cup black coffee (or 3/4 cup water + 1 Tablespoon espresso grind coffee or 1.5 Tablespoons instant coffee)
- 1 Tablespoon vinegar (Balsamic, distilled white, apple cider all work fine)
- chopped green onion for garnish
1) Put all the ingredients in a medium sized pot and bring to a boil over medium high heat. This should take 15 minutes or so.
2) Once everything comes to a boil, give everything a couple of gentle stirs, lower the heat to medium low, and simmer, lid askew, for another 30 minutes.
3) Enjoy garnished with a sprinkling of chopped green onions and a bowl of Jasmine rice (or whatever kind you prefer).
This easy and delicious sweet-savory pork recipe was inspired by the traditional Vietnamese dish Thit Kho. The coffee and brown sugar lend a similar flavor to the dish as Vietnamese caramel sauce, which is often used in the dish for its roasted, caramelized, coffee type flavor and glaze, but which I rarely make or have on hand.
We like to eat it with steamed Jasmine rice and some simple Vietnamese style pickled cabbage and carrots on the side. (Or kimchi. I am half-Korean, after all.)
The leftover sauce is so delicious over steamed rice, you won't want to throw it away.
Oh, and the pork also makes an awesome filling for my Vietnamese Street Tacos, but that's a recipe for another day. ;)
Easy Viet-Inspired Coffee & Brown Sugar Braised Pork
Serves 4 to 6
Time: 60 minutes
Printable Version
- 2 pounds pork shoulder, cut into 1-inch chunks
- 1/2 a medium onion, cut into 1/4-inch strips
- 1 large shallot, chopped (if you don't have shallots, just double the onion)
- 4 garlic cloves, peeled and crushed
- 1/3 cup packed brown sugar
- 2 Tablespoons fish sauce
- 1/4 cup soy sauce
- 3/4 cup black coffee (or 3/4 cup water + 1 Tablespoon espresso grind coffee or 1.5 Tablespoons instant coffee)
- 1 Tablespoon vinegar (Balsamic, distilled white, apple cider all work fine)
- chopped green onion for garnish
1) Put all the ingredients in a medium sized pot and bring to a boil over medium high heat. This should take 15 minutes or so.
2) Once everything comes to a boil, give everything a couple of gentle stirs, lower the heat to medium low, and simmer, lid askew, for another 30 minutes.
3) Enjoy garnished with a sprinkling of chopped green onions and a bowl of Jasmine rice (or whatever kind you prefer).
0 Response to "Easy Viet-Inspired Coffee & Brown Sugar Braised Pork"
Post a Comment