Braised Pork With Eggs
The name "Caramelized Pork - Thit Kho Tau" often leads people to believe that this dish originates from China, but that is actually incorrect. The term 'Tau' translates to bland, indicating a milder version of stewed pork. Professor Tran Van Khe notes that Caramelized Pork is entirely Vietnamese in origin. While making it isn't overly complicated, achieving the perfect dish is a real challenge. The pork should be tender, showcasing the bright red of the lean meat, the transparency of the fat, the brown skin from cooking, and the shiny yellow of caramelized sugar syrup, all balanced with the savory flavor of fish sauce and the sweetness of rock sugar. This combination creates the delightful taste of Caramelized Pork, which is now a staple in Vietnamese meals and especially significant during the Lunar New Year, known as Tet.
