Braised Black Pepper Pork / Thit Kho Tieu

Method13 steps

1. 1

   Step 1: Separate the white root ends from the two green onions and save those ends for another dish. Chop the green stems and reserve them for the garnish.

   Uses 2 green onions

2. 2

   Step 2: Smash, peel and mince all three garlic cloves. Keep half for the marinade and half for the pan.

   Uses 3 garlic cloves

3. 3

   Step 3: Peel and chop the small shallot (1). Reserve half for the marinade and half for the pan.

   Uses 1 small shallot

4. 4

   Step 4: Rub the pork with 1 tsp of the divided salt (1 tsp) over both sides. Rinse away the salt with cold water and pat the pork dry with paper towels.

   Uses 1 1/2 lbs pork sirloin tip roast · 1 tsp salt for cleaning pork · Cold water as needed to rinse the cleaning salt off the pork

5. 5

   Step 5: Cut the dried pork from step 4 into strips about 2–3 inches wide, then slice across the grain about 1/2 inch thick.

   Uses cleaned and dried pork

6. 6

   Step 6: Mix all the sliced pork from step 5 with half the minced garlic from step 2, half the chopped shallot from step 3, the remaining 1/4 tsp salt, 1/4 tsp coarsely ground black pepper and all 2 tbsp fish sauce. Cover and marinate in the refrigerator for at least 15 minutes.

   Minimum refrigerated pork marinade · 15 minUses sliced pork · half the minced garlic · half the chopped shallot · remaining 1/4 tsp salt for marinade · 1/4 tsp coarsely ground black pepper for marinade · 2 Tbsp fish sauce

7. 7

   Step 7: Have the marinated pork and reserved aromatics ready before heating the pan. Heat a large pan over medium-high heat, then add the 1 tbsp vegetable oil and 2 tbsp sugar. Stir and watch as the sugar dissolves and changes from honey-colored to amber. The source gives about 2–3 minutes to light honey and about 3–4 minutes to amber; use the color and avoid scorching. As soon as the caramel is amber, promptly add the remaining half of the minced garlic and shallot, followed by all the marinated pork. Mix to coat, cover and heat until the released liquid starts boiling, about 2–3 minutes.

   Uses 1 Tbsp vegetable oil · 2 Tbsp sugar · remaining half of minced garlic · remaining half of chopped shallot · marinated pork with garlic, shallot and seasonings

8. 8

   Step 8: Mix the caramel-coated pork from step 7, add the full 3/4 cup braising water and arrange the slices so each touches the liquid. Cover and bring the pan back to a boil.

   Uses caramel-coated pork in pan · 3/4 cup water

9. 9

   Step 9: Once the pan from step 8 boils, reduce to medium-low heat, skim off any foam and mix the pork and sauce. Partially cover and simmer for the first 5 minutes, then turn and mix the pork at the alert.

   First initial braise interval · 5 minUses pork and sauce ready for braising

10. 10

    Step 10: After the first 5-minute simmer, turn and mix the pork so it is coated with sauce. Continue partially covered over medium-low heat for another 5 minutes, completing the source initial 10-minute simmer.

    Second initial braise interval · 5 minUses pork and sauce after first braise interval

11. 11

    Step 11: After the second 5-minute interval, taste the sauce. If desired, add a little additional fish sauce or sugar; it should be savory and a little sweet. Mix and cook for another 5 minutes. For a thicker sauce, leave the pan uncovered during this final phase. Check that the pork is tender and reaches at least 63 °C (145 °F); continue cooking if needed.

    Final pork braise check · 5 minUses pork and sauce after initial ten-minute braise · Additional fish sauce to taste, optional · Additional sugar to taste, optional

12. 12

    Step 12: Turn off the heat and stir the remaining 1/4 tsp coarsely ground black pepper into the finished pork and sauce from step 11. Let the pork rest off the heat for 3 minutes before serving.

    Rest cooked pork · 3 minUses cooked pork and braising sauce · remaining 1/4 tsp coarsely ground black pepper

13. 13

    Step 13: Transfer the rested pork from step 12 to a serving plate and spoon its sauce over it. Garnish with the reserved chopped green-onion stems from step 1. If desired, serve with cucumber slices or separately steamed vegetables, and ready cooked white rice.

    Uses rested braised pork and sauce · reserved chopped green-onion stems · Cucumber slices for serving, optional · Separately steamed vegetables for serving, optional · Ready cooked plain white rice for serving, optional