Thit Kho To (Clay Pot Pork)
by Bank Takaeng
Clay pot cookery is very southern, and very satisfying. It is usually small, often unglazed, with a lid, and look little different from a flowerpot with a lid.
Ingredients:
- Dark brown sugar – 3tblsp / 45ml.
- Nouc mam (Vietnamese dipping sauce) – 1/4 cup / 60ml.
- Chopped shallot – 2tblsp / 30ml.
- Black pepper – 1/2tsp. 3ml.
- Boneless pork, thinly sliced – 250g.
Nouc mam:
- Lime/ lemon – 1 part
- Fish Sauce – 1 part
- Sugar – 1 part
- Water – 2 part
Preparation:
- Make a caramel by heating the sugar in a saucepan over low heat. Stir constantly until the darkens and thickens.
- Remove from the heat and stir in nouc mamma
- Add shallots and pepper and set aside to cool
- Put the sauce and pork into a clay pot, cover and set over a low heat for 30 min, stirring occasionally.
- The dish is done when the sauce has turned into a rich gravy.
This dish is served for 2
