Meat has various kinds and for “thit kho” (simmered meat) we also have a wide range of choices like pork, beef, chicken, duck. We can make numerous delicious dishes from them, such as” thit kho tau”(meat simmered in a clay pot), “ thit kho dua”(meat simmered with coconuts), “ thit bo kho hat dua” (beef stewed with seeds of water-melon), “ gio lon kho dua” (pork-pie braised with coconuts) or “ ga kho chao”. Although there are a large number of dishes related to “thit kho”, the method of cooking are similar. To be specific, the process of making “thit kho tau” will be introduced as follows.

First of all, we need to prepare the ingredients: sugar, pepper, red chilli, a coconut, salt, garlic, onion, “keo dang” and lean pork. The pork is washed carefully and then cut into small square pieces, marinated with pepper, sugar and salt and left for two hours, while we boil a pot filled with coconut juice. After that, we put pork into the boiled coconut juice, maintain a low level of fire and ensure the level of coconut juice, if it dries, we pour a little water into the pot. When the meat changes colour, we add “keo dang” to the pot. And we simmer the pot until the sauce is thick and coats the meat.

“Thit kho tau”is really gorgeous and can be served with various kinds of food but is especially suitable for using with steamed rice.

In general, making the “kho” dish is not difficult but requires patience. Because no oil needs to be added with this cooking technique, food cooked in this method may be lower in fat compared with food prepared by other methods such as sautéing or frying. And unlike boiling, the nutrients are not leached out into the water. The food is not only delicious but also good for our health.

Nhan Dan