Years ago in the old country (Vietnam), any forms of meat would be treated as a delicacy because the general population were so poor, especially after the Vietnam war.
But every 'Tet', which is the Lunar New year (or more popularly known as Chinese new year) almost every family in the country would treat themselves to a meat cuisine as a way to start their year.
There is one dish that almost every family would make at that time of the year called 'Thit Kho Tau', which, is braised pork-belly in coconut juice and egg'.
Traditionally, the meat of choice is pork-belly for it's layer of fat that also tenderize the meat as it cooks. Another important fact was that Vietnamese people in the old days were generally slim built because of the lack of fat and protein, so most Vietnamese men believed that being fat was attractive as it represents wealth.
Although I prefer pork lions with a generous marble of fat over pork belly.
Tonight instead of running down to the local shops and treat myself to a bowl of ramen 'Japanese egg noodles', I thought I'd cook up an old mother's recipe with my own personal touch to it.
'Braised pork lion in coconut juice and egg'.... here we go.
- 450 g Pork lions (cut into cubes)
- 3 cups of fresh young coconut juice
- 5 TBS of coconut cream or milk
- 2 cloves of garlic (diced)
- 1/2 Spanish onions (diced)
- 1 thumb size of garlic (diced)
- 2 Tbs of fish sauce
- 1 pinch of salt
- 2 Tbs of dark soy sauce
- 1 Tbs of light soy sauce
- 1 cup of palm sugar (or brown sugar)
- 3 Tbs of oil (Canola or sunflower oil)
- 4 hard boiled eggs (removed shells)
Place the pork in a bowl adding the garlic, ginger, half the onions, fish sauce, light soy sauce, dark soy sauce and allow it to marinate in the fridge for at least 2 hours to over night.
- Place oil in a medium heat pot and add the remaining onions cooking for 30-45 seconds until the fragrant of the onions comes to live.
- Add in your marinated pork and allow it to cook for 5-6 minutes or until the skin of the pork turns brown.
- Add the sugar and stir until the sugar melts into the meat.
- Add the coconut milk, a cup of warm water and allow it to simmer @medium-low heat for 20 minutes while you skim the fat.
- Add the hard boiled eggs and let it cook for another 15-20minutes.
10 minutes before you turn off the heat, add in the coconut milk. This will give a smooth rich taste to the dish.
*** Serve the dish with white rice and compliment it with fresh sliced cumbers, pickled vegetables, spring onions and coriander ***