Kho Quet Top Mo, or braised pork fat, might sound unassuming, but this Vietnamese delicacy is a revelation of rich, savory flavors. It's a dish that transcends simple ingredients, transforming humble pork fat into a culinary masterpiece. The melt-in-your-mouth texture, achieved through a slow braising process, is complemented by a complex interplay of sweet, salty, and umami notes from the soy sauce, caramel, and fragrant spices. This seemingly humble dish is a testament to the magic of Vietnamese cooking, showcasing the art of transforming everyday ingredients into something truly extraordinary.
This deeply satisfying dish is surprisingly easy to make, requiring readily available ingredients and a straightforward technique. Prepare to be amazed by the transformative power of slow cooking as we guide you through each step of the process, from preparing the pork to achieving the perfect balance of flavors. Let's embark on this culinary journey together and create a truly unforgettable Kho Quet Top Mo.
Tools Needed
- Cooking pot
- Spatula
- Measuring spoons
Ingredients
- Braised pork fat: 100g
- Purple onion: 50g
- Lard: 3 tablespoons
- Chili peppers: a few
- Green onion roots: 30g
- Sugar: 7 tablespoons (100g)
- MSG: 2 teaspoons
- Salt: 2 teaspoons
- Fish sauce (10 degrees protein): 100ml
- Caramel water: 1 tablespoon (optional)
Step-by-Step Instructions
Step 1. Prepare and Sauté Aromatics
- Finely chop the purple onion. You don't need to chop it too finely.
- Add the pork fat, green onion roots, and purple onion to a pot. Stir well.
Step 2. Season and Braise
- Add fish sauce, sugar, MSG, salt, and caramel water (optional). Stir until well combined.
- Add chili peppers and green peppercorns.
- Cook over medium heat, stirring occasionally, until the sauce thickens. The cooking time will depend on your stove's heat.
Step 3. Finish and Thicken Sauce
- Add more pepper for extra fragrance, if desired.
- Cook until the sauce is thick and glossy. Let it cool; the sauce will thicken further.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Adjust the amount of salt and fish sauce to your liking, depending on the brand you use.
- If you don't have caramel water, you can make it following the method shown in a previous video on this channel.
- This dish is delicious served with rice, burnt rice, or boiled vegetables.
Nutrition
- N/A
FAQs
1. Can I use other cuts of pork instead of pork fat?
While pork fat is traditional and yields the best texture, you can substitute with fatty pork belly for a similar, albeit slightly leaner, result. Just be aware the flavor and texture will differ slightly.
2. How do I store leftover Kho Quet Top Mo?
Store leftovers in an airtight container in the refrigerator for up to 3 days. It's delicious cold or reheated gently over low heat.
With its rich flavors and incredibly tender texture, Kho Quet Top Mo is a dish that will impress even the most discerning palate. This seemingly simple recipe showcases the magic of Vietnamese cuisine, transforming humble ingredients into a culinary delight. So, gather your ingredients and embark on this delicious adventure – you won't regret it!