Vietnamese Pork and Eggs ("tit Ko")
Per serving
It's a really good recipe to eat with some Jasmine rice. It's a really simple Vietnamese dish. The pork comes out real tender and tasty. The key ingredient which may sound nasty is the fish sauce. I promise that you won't taste "fish." It just gives it flavor.
Ingredients
5 serv.- Colored Sauce(This will give the pork a nice dark color instead of looking gray)↗
- water↗1 cup
- sugar↗1 tablespoon
- Pork↗
- pork (chopped into 1 inch rectangles)↗1 1⁄2 - 2 lbs
- salt↗1 teaspoon
- sugar↗1 teaspoon
- fish sauce↗3 tablespoons
- pepper (change accordingly to your preference)↗1⁄2 teaspoon
- hard-boiled eggs5 -6
Step-by-step instructions
- 1
For the colored sauce, boil 3 tablespoon of water and the sugar. Set aside remaining water.
- 2
Wait until the mixture boils until there is almost no liquid left and the mixture turns a dark almost black liquid.
- 3
Remove from fire immediately and add a little of the water that was set aside.
- 4
After the bubbles settle down, add the rest of the water.
- 5
Mix salt, sugar, fish sauce and pepper with pork and place in a medium saucepan.
- 6
Add boiled eggs.
- 7
Add colored water.
- 8
Add water until it covers the pork and eggs completely.
- 9
Cook on medium or medium high for about 45 minutes or until there is only about 1 inch of water left.
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