Salty caramelized meat
dish in which the delicate sweetness of a light caramel balances the
vibrant saltiness of fish sauce.
|Quite salty so eat with a lot of rice, this was a Vietnamese way of stretching a little meat a long way|
D25. Thịt Kho tộ Caramelized pork, 越式炆豬肉煲
Suon Kho tộ
Caramelized pork sparerib
| More detailed description
Made in a metal pot so that the sugars in the sauce can caramelize.
The pork can be ordered lean, half lean and fat or fatty; also you can order with less or more hot peppers
The taste is rich with the caramelized sugar, spices and hot pepper. Slightly sweet and salty with a spicy tingle from the peppers.
The taste reminds me of the tasty bits left behind when we would cook pork chops years ago but the difference is the whole dish tastes that good.
It is favoured much like many Vietnamese dishes in that it is meant to be eaten with rice or noodles to balance the flavour.
Cut up chilies for heat as much or little heat as you want.
The inside of the bowl is covered in caramelized sauce that is a delight to scrape off and eat as it is a very intense flavour.
This is the kind of dish I want to use some rice to clean out the cooking pot when we have finished the meat so I can get every ounce of this precious food.