Caramel pork in Clay Pot (Vietnamese, Thit Kho to)

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The caramel pork in clay pot -- Carlene's dinner later.


Another favorite of the Vietnamese aside from the fish sauce is the caramel in their fave meats. Since I am not a pork person, I asked the chef for the alternative and he suggested chicken and warned that beef will not be suitable for the recipe as beef gets dry... Well, I am going to try it on chicken and fish meat for sure. here's the recipe to this popular claypot dish.

100g boneless pork legs, sliced (chicken breased or legs may be used)
1 t chopped shallot
1 t chopped spring onion
1 t chopped chilies
1 1/2 T fish sauce
1 t chicken powder
3 t sugar
1/2 t ground pepper
1/2 cup water
2 T cooking oil
1 t chopped spring onion (green part only for garnish)


Preparation:
CARAMEL SYRUP: Heat 1 T oil and 1 T sugar in a pan, stir until golden brown, and add 1/2 T water. Remove from heat. 
MARINADE: In a pot, marinate sliced pork with fish sauce, 1 t sugar, chicken powder, pepper, spring onion, shallot and chilies.


How To
Add the caramel syrup to the marinade and bring to simmer. Stir occasionally until the sauce is dried up. 
Pour water in the pot and add 1 t of sugar. Simmer until sauce is reduced by half and the meat is cooked.
Garnish with ground pepper and chopped spring onions on top.
Serve with boiled rice and vegetables.


in clay pot...


a posing with the chef and his interpreter while simmering the caramel pork in claypot.

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