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Kho Quet (Caramelized Dipping Sauce) with Vegetables
Rate this recipeA rustic southern Vietnamese dish with a long history. Southern cuisine is always full of interesting things to be proud of, especially this kho quet. It's simple, but making it just right is tricky.
Let's make it with VN Cooking using the most authentic old-fashioned recipe.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Dried shrimp
50 g
Pork belly
180 g
Garlic
3 clove
Chilies
4 piece
Spring onions
2 stalk
Implementation Steps
01
- Soak the dried shrimp in warm water for about 20 minutes to soften them and reduce the saltiness.
- In a bowl, stir together 7 tablespoons of fish sauce, 5 tablespoons of white sugar and 4 tablespoons of water until dissolved.
- In a bowl, stir together 7 tablespoons of fish sauce, 5 tablespoons of white sugar and 4 tablespoons of water until dissolved.
02
- Wash the pork and remove all the skin.
- Dice it.
- Put the pork in a clay pot over the heat and keep stirring until it firms up and releases its fat. When the pork changes color, turn the heat down very low.
- Dice it.
- Put the pork in a clay pot over the heat and keep stirring until it firms up and releases its fat. When the pork changes color, turn the heat down very low.
03
- Finely mince the garlic.
- When the pot sizzles, lift out the pork and fry the garlic in the pork fat.
- When the pot sizzles, lift out the pork and fry the garlic in the pork fat.
04
- When the garlic is fragrant, add the dried shrimp.
- Pour in the fish sauce mixture with 1 tablespoon of pepper.
- Add the minced chili.
- Pour in the fish sauce mixture with 1 tablespoon of pepper.
- Add the minced chili.
05
- When the sauce has thickened, return the pork to the pot.
- Simmer for another 3 minutes, then turn off the heat, add the spring onions and enjoy.
- Simmer for another 3 minutes, then turn off the heat, add the spring onions and enjoy.
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