Caramelized pork and eggs (Khmer: ខសាច់ជ្រូក, khor săch chruk, Vietnamese: thịt kho tàu, Lao: ຕົ້ມເຄັມ, Thom Khem) is a dish found in Cambodia,[4][5] Vietnam[6] and Laos. It traditionally consists of small pieces of marinated pork and boiled eggs braised in coconut juice.
 Caramelized pork and eggs | |
| Alternative names | Thịt kho nước dừa |
|---|---|
| Course | Lunch, dinner |
| Place of origin | Cambodia,[1] Vietnam,[2] Laos[3] |
| Region or state | Southeast Asia |
| Associated cuisine | Cambodian, Vietnamese and Laotian |
| Main ingredients | Coconut juice, pork, and eggs |
| Variations | Thịt kho tiêu, Thịt kho nước mắm, Thịt kho tương |
In the Vietnamese language, thịt means "meat" and kho is a Vietnamese cooking technique.[7]
Although it is a familiar part of an everyday meal among the Vietnamese in Southern Vietnam,[8] it is also one of the traditional dishes during Vietnamese New Year.[9] Before it is served for general consumption, the food is offered to deceased ancestors or family members on altars.[10]
In Vietnam, rice is commonly served alongside this dish.[11]
History
During the Song and Ming dynasty in China, the main Sino-Japanese trade route existed between Hangzhou and Kyūshū. Many Chinese lived in major port cities in Kyushu, such as Nagasaki; Likewise, many Japanese people live in Hangzhou. The Chinese brought Dongpo pork to Japan and the Japanese modified the recipe and became kakuni. In the 17th century in China, the transition from Ming to Qing (1618-1683) led to a wave of Chinese people in southern China who were loyal to the Ming Dynasty (China) and did not submit to the Qing Dynasty (Manchuria) leaving their homeland. immigrants to Southeast Asia, including Vietnam. The dish "tau yu bak" (豆油肉 - braised meat in soy sauce) was spread to Vietnam by the Fujian people and was modified by the Vietnamese in terms of seasoning, that is, using fish sauce (Southern people only use coconut water). The Vietnamese word "tàu" in the word "braised" refers to the braised dish of the Chinese people. All Chinese Hokkien tau yu bak, Japanese kakuni and Vietnamese or Cambodian duck egg braised meat have in common the use of poultry eggs.