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Vietnamese Caramelized Salty Pork ( Thit Kho)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.3939
Energy (kCal)4027.0452
Carbohydrates (g)120.7141
Total fats (g)360.8959
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash and cut pork belly into 3/4 inch (cubed)pieces. | 2. In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied. | 3. Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat. | 4. Add fish sauce and water, deglaze, and bring to a boil. | 5. Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste. | 6. Serve over white rice. | 7. Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork belly 1 1/2 1/2 3524.472 0.0 63.5494 360.68
    onion 1 diced 64.0 14.944 1.76 0.16
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    fish sauce 1/4 cup 25.2 2.6208 3.6432 0.0072
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    water 1 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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