Thit Heo Kho Trung is a slow simmered pork in coconut caramel sauce. It is a Vietnamese comfort dish. The dish is slightly sweet and rich achieved through its’ method of cooking. This dish somewhat reminds me of Lu Rou Fan (Taiwanese Meat Sauce on Rice - Get Recipe Here). Interested? Give it a try!
1 lb pork butt or pork belly diced into 1 inch cubes
2 Peeled hard-boiled eggs (or more)
1/4 cup shallots, diced (if you do not have shallots, use onions)
2 cloves garlic, crushed
1 cup fresh coconut juice, or coconut soda
2 tbsp fish sauce, or more to your taste
1/4 cup caramel sauce (Recipe Here)
1/2 tbsp crushed black pepper
salt to taste
1 tbsp oil
1 tbsp sugar (optional)
1. Heat oil in a pot. When the oil is hot, add the onions, garlic, and pepper. Saute for 3 minutes.
2. Add Pork. Fry for about 3 minutes.
3. Add coconut juice, caramel sauce, and fish sauce. Bring to a simmer.
4. Add the eggs and bring to simmer.
5. Simmer for about 45 minutes on low heat. Taste and adjust flavour. Serve with rice.
I hope you enjoyed this recipe. Try this simple dish! Keep me posted with your experiences in the kitchen!
- xo Niki
Sometimes you just need these dishes.. Simple and easy. Just toss everything into one pot, place it in the oven, and cook. This is that type of recipe.
2 tbsp. olive oil
4 chicken thighs, each about 5 oz.
8 oz. cherry or grape tomatoes, halved
1 bulb garlic, smashed
1/2 tsp. sea salt
Freshly ground pepper, to taste
6 to 8 fresh rosemary sprigs
8 to 10 fresh oregano leaves
1 small onion, quartered
5 nugget potatoes, halved
1. Preheat an oven to 375°F.
2. Place the chicken in a dutch oven. Arrange the tomatoes, garlic, onion, and potatoes around the chicken. Drizzle the chicken and tomatoes with olive oil. Sprinkle with the salt and pepper.
3. Arrange the rosemary sprigs and oregano leaves over and around the chicken.
4. Place the lid on and bake until the chicken is opaque throughout, 30 to 45 minutes.
5. Remove the lid, and broil for about 5 minutes until the skin of the chicken is browned.
6. Arrange a chicken on each of 4 plates, spooning equal amounts of the tomatoes and herbs around each. Drizzle with some pan juices and serve immediately with the carb of your choice. I like angel hair pasta or bread, but anything is possible: quinoa, rice, etc. Serves 4.
Thank you for reading.
Hot and Sour Sweet Potato Noodles is a typical Chinese snack originating from Chongqing. It is frequently consumed in the streets of Sichuan. This snack is incredibly tasty because sweet, sour, hot and salty flavors are combined in one dish.
The noodles are often served with minced pork meat, fried soy beans, peanuts, scallions, coriander leaves and a hot and sour sauce. Vegetables such as bok choy, pea pod tips or bean spouts could also be added. The below recipe is a vegan version. Give it a try and let me know your thoughts.
2oz sweet potato noodle or cellophane noodles
1/2 tbsp peanut oil
2 cloves garlic, crushed
1 tbsp roast peanuts, slightly chopped
1 tbsp cilantro, chopped
1 tbsp green onions, chopped
1 tbsp pickled sichuan vegetable, roughly chopped
1/4 tsp sichuan peppercorn powder or seeds crushed with mortar
1/4 tsp chinese five spice powder
1/4 tsp chili powder
1 tsp chili oil
1/8 tsp white pepper
1/2 tbsp soy sauce
1/4 tsp salt
1/4 tsp sugar
1 1/2 tbsp black vinegar
1. Soak the sweet potatoes noodles in water for about 60 minutes. Strain and set aside.
2. In a serving bowl, mix all the seasonings.
3. Heat up the peanut oil in a fry pan to fry garlic. Cook until aromatic. Add garlic to the seasonings.
4. Cook soaked noodles in boiling water. This should take about 2 to 4 minutes.
5. Transfer the noodles to the serving bowl. Top up with 2 tbsp of hot noodle water.
6. Add pickled sichuan vegetable, green onions, cilantro, lastly sprinkle with roast peanuts.
Tune the seasonings to your liking
*if you prefer more spice.. add chili oil
**want more of that vinegar flavour? simply add more black vinegar!
Thank you for reading!