Recipe
20 Mar 2007

Thịt Kho – Caramelized Braised Pork and Eggs

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Thit Kho is a Vietnamese dish rarely found in restaurants, but served in all Vietnamese households. My grandma traditionally makes this dish with water rather than coconut juice, but my aunt likes the consistency the juice provides.

  • 1 pound pork legs with skin
  • 6 eggs
  • 1/4 cup granulated sugar
  • 2 tablespoons nuoc mam (Vietnamese fish sauce)
  • Freshly ground black pepper
  • 12 ounces coconut juice

Hard boil eggs and set aside. Cut pork into 1″ x 2″ pieces and set aside.

In a thick-walled pot or dutch oven, add the sugar and stir until it melts. [You can add in a tablespoon of water to the sugar if you’re cautious about working with caramel.] Cook the sugar until it turns a deep golden hue. Add in the pork and cook for 3-5 minutes on medium-high heat until the meat is evenly coated with the caramel, but not cooked through.

When the pork is evenly coated with caramel, add in the pepper and fish sauce. Turn the heat to low and stir the pork  for 5 minutes to absorb the flavors. Add in the coconut juice and bring to a boil. Add the eggs to the pork mixture, cover and cook on medium heat for 35-45 minutes or longer for tenderer meat—make sure that the eggs and meat are submerged under the cooking liquid. Adjust the seasonings to taste before serving.

Serve warm over white rice.

Restaurant Review
20 Mar 2007

K.C.’s Pastries – Philadelphia

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March 3, 2007
Cuisine: Chinese Bakery

145 N. 11th St.
Philadelphia, PA

Phone: 215-351-1177
Website: none

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IMG_0492

Curry Beef Puff ($1)

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When I’m short on dried mushrooms, oyster sauce, or mock meet, I head to the “Asia Supermarket” in Chinatown to refresh my supplies. While I’m buying groceries, The Astronomer always picks up a treat at K.C.’s Pastries next door. The “corn fritter” has always been his favorite, but on our visit they were fresh out. In a savory mood, The Astronomer chose the Curry Beef Puff.

The puff was almost identical in composition to Vietnamese Bánh Pâté Chaud, but with a curry twist. The pastry shell was buttery and flaky and the beef was slightly spicy, but not plentiful. I’ve tried a number of baked goods at K.C.’s over the years and they’ve always hit the spot whether sweet, savory, or somewhere in between.

Recipe
18 Mar 2007

Spaghetti alla Carbonara

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  • 5 oz. guanciale (unsmoked cured hog jowl) or pancetta
  • 1/4 cup dry white wine
  • 1 lb. spaghetti
  • 3 large eggs
  • 1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
  • 3/4 oz Pecorino Romano, finely grated (1/3 cup)
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt
  • 8 oz. frozen peas, thawed
  • 1/4 cup chopped fresh parsley

Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to guanciale, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, peas and  parsley, tossing to combine. Serve immediately.

Makes 4 main-course servings.

Gourmet, March 2003