While I've never been to Vietnam nor do I have friends from there, I was eager to try this recipe. This pork does have a caramel flavor to it! Like a lot of Southeast Asian food, the flavors don't melt together, rather you distinctly taste elements of floral, savory, umami and sweet. In this dish each element creates a harmonious backdrop that lets the pork flavor shine through. This is a great recipe for foodies to try if they want to experience another part of the world.
About the dish: Caramel Ginger Pork is called Thit Kho in Vietnamese. It's typically made with pork belly and served on Nguyen Dan, the Vietnamese New Year. The traditional recipe is made by making a caramel out of sugar. This version isn't precisely authentic and is altered to make it lighter in calories, lower carb and ready for the slow cooker.
Enjoy!
NOTES
- Freezer friendly. After pork is cooked it can be frozen. Simply thaw overnight in refrigerator and reheat.
- Reheats very well.
- Recipe can be halved so it serves 3 people.
- I used jalapeño to reduce heat.
- I used Worcestershire sauce instead of fish sauce
- Boneless pork shoulder can be used instead of boneless pork loin
- Star anise can be purchased for a reasonable price at Walmart
- To reduce sugar use 2 tablespoons Truvia brown sugar
RECIPE - Included below are the measurements for 6 or 3 servings.
{Click here to print recipe for 6 servings}
{Click here to print recipe for 3 servings}
Serves 6 people
Per serving: 289 calories/11.9g total fat/2.4g saturated fat/15.4g carbs/33.5g protein/9.8g sugar
Per serving if made with Truvia Brown Sugar: 269 calories/11.0 total fat/2.4g saturated fat/11.4g carbs/33.5g protein/3.8g sugar
Ingredients for 6 Servings
1 boneless pork loin (2 1/2 pounds), cut into 1 1/4 inch pieces
1 medium onion, chopped finely
3 garlic cloves, crushed
1 serrano chili pepper, chopped finely [I used 1 jalapeño, chipped finely]
1 tablespoon grated fresh ginger
2 teaspoons fish sauce [I used Worcestershire sauce]
1/3 cup reduced sodium soy sauce
1 tablespoon canola, peanut or avocado oil
2/3 cup reduced sodium chicken broth
1/4 cup firmly packed dark brown sugar or 2 tablespoons Truvia brown sugar
1 stick fresh lemongrass [4 inches], halved, bruised
2 star anise
1 cinnamon stick
2 strips lime peel [2 inches each]
2 tablespoons lime juice
2 green onions, thinly sliced
1/4 cup roasted unsalted peanuts
1 additional serrano chili pepper, thinly sliced
Combine pork, yellow onion, garlic, chili pepper, ginger, fish sauce and half the soy sauce in a large bowl; toss to coat pork.
Heat oil in a large frying pan over high heat; cook pork, in batches, stirring for 10 minutes or until well browned. Transfer to a 5-quart slow cooker.
Add the remaining soy sauce, broth, sugar, lemongrass, star anise, cinnamon stick and lime peel to cooker. Cook, covered, on low, for 4 hours. Discard lemongrass, star anise, cinnamon stick and lime peel; stir in juice. If desired, recipe may be frozen at this point.
Serve pork topped with with onions, peanuts and sliced chili pepper.
Ingredients for 3 servings
Per serving: 289 calories/11.9g total fat/2.4g saturated fat/15.4g carbs/33.5g protein/9.8g sugar
Per serving if made with Truvia: 269 calories/11.0 total fat/2.4g saturated fat/11.4g carbs/33.5g protein/3.8g sugar
1 boneless pork loin (1 1/4 pounds), cut into 1 1/4 inch pieces
1 small onion, chopped finely
2 garlic cloves, crushed
1/2 serrano chili pepper, chopped finely [I used 1/2 jalapeño, chipped finely]
1 1/2 teaspoons grated fresh ginger
1 teaspoon fish sauce [I used Worcestershire sauce]
8 teaspoons cup reduced sodium soy sauce
1 1/2 teaspoons canola, peanut or avocado oil
1/3 cup reduced sodium chicken broth
2 tablespoons firmly packed dark brown sugar or 1 tablespoon Truvia brown sugar
1 stick fresh lemongrass [2 inches], halved, bruised
1 star anise
1/2 cinnamon stick
1 strip lime peel [2 inches]
1 tablespoon lime juice
1 green onion, thinly sliced
2 tablespoons roasted unsalted peanuts
1/2 additional serrano chili pepper, thinly sliced [I used 1/2 jalapeño]
Combine pork, yellow onion, garlic, chili pepper, ginger, fish sauce and half the soy sauce in a large bowl; toss to coat pork.
Heat oil in a large frying pan over high heat; cook pork, in batches, stirring for 10 minutes or until well browned. Transfer to a 5-quart slow cooker.
Add the remaining soy sauce, broth, sugar, lemongrass, star anise, cinnamon stick and lime peel to cooker. Cook, covered, on low, for 4 hours. Discard lemongrass, star anise, cinnamon stick and lime peel; stir in juice. If desired, recipe may be frozen at this point.
Serve pork topped with with onions, peanuts and sliced chili pepper.
From Food To Love Slow Cooker recipes magazine
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