THỊT KHO TRỨNG - CARAMELISED PORK LEG & WHOLE EGG

COMPLIMENTARY RECIPE

“This is such a delicate dish. It is the pork fat that gives the thit kho its subtle richness. If you prefer to leave out the fat, omit the pork leg and replace with more pork neck.

The length of time given in this recipe should be sufficient for a “melt in the mouth” result. It is always good practice, however, to continually check for taste and tenderness and adjust the cooking time accordingly.” - Chef Mark Jensen

SERVES 6

INGREDIENTS
500 g pork neck
500 g pork leg, with skin and fat
220 g sugar, for caramelising
approximately 2 litres water or pork stock
125 ml fish sauce
75 g sugar, extra
5 spring onions. white part only, bashed
1 teaspoon salt
2 teaspoons fine white pepper
6 hard boiled eggs, peeled
6 red bird’s eye chillies, left whole

METHOD

Cut the pork neck and leg into 2 x 4 cm pieces and set aside. To make the caramel, put the sugar and 2 tablespoons of water in a large saucepan and place over high heat. Cook until the sugar becomes a rich golden colour, then carefully add the pork pieces to the pan. Stir to coat the pork with the caramel, then add the water or stock. Slowly bring to the boil, skimming off the fat and impurities that rise to the surface.

Decrease the heat to a simmer, then add the fish sauce, extra sugar, spring onions, salt and pepper. Cook for 45 minutes, then add the eggs and cook for a further 30 minutes, adding the chilli in the last 5 minutes of cooking.