Sunday, December 28, 2014

Thit Ba Roi Kho Tieu (Clay Pot Pork Belly Braised with Black Pepper)

Thit Ba Roi Kho Tieu (Clay Pot Pork Belly Braised with Black Pepper)
1 lb. Pork Belly
1/2 tsp. Salt
1 tsp. minced Garlic
1 1/2 tsp. chopped Shallots
1/2 tsp. Coconut Caramel Sauce
1/2 tsp. Black Pepper
1 Tbsp. Sugar
1/4 cup Fish Sauce
1 Tbsp. Oil
1 Tbsp. Sugar
1/2 tsp. Black Pepper
1 chopped Green Onion
Black Pepper

Cut the Pork Belly about 1/2 inch thick.  Scrape the skin and rinse with water.
Fill a pan with some water, once it starts to semi-boil add in the Pork Belly. Add in 1/2 tsp. Salt.
Boil the meat for about 1-2 minutes. Remove from pan. By doing this it will get rid of the impurities.
Dump out the water and fill it up with some water again.
When it starts to boil add in the Pork, let it cook for another 1-2 minutes.
Remove from pan and let it cool for a little bit.  Cut the Pork Belly about 1/2 inch wide and 1 1/2 inches long like this.
Put in a bowl to marinate. Add 1 tsp. minced Garlic.  Add 1 1/2 tsp. chopped Shallots. Add 1/2 tsp. Coconut Caramel. Add 1/2 tsp. Black Pepper.
Add 1 Tbsp. Sugar. Add 1/4 cup Fish Sauce. Mix well and let it marinate for 1 hour.
Using a clay pot, add 1 Tbsp. Oil. Add 1 Tbsp. minced Garlic. Sauté for a few seconds.  Add in the marinated Pork Belly.
Bring to a high simmer and add 1 Tbsp. Sugar. Add in another 1/2 tsp. Black Pepper. You can reduce the heat to low once it's simmering.
Let it simmer until the Pork becomes tender, this takes about 7 minutes. 
Once in a while remember to mix it.  Add in the chopped Green Onions. Add some Black Pepper. Then serve with some rice.

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