This soulful dish of pork and boiled eggs simmered in a rich, sweet-savoury coconut caramel sauce, is a symbol of home for chef Jerry Mai. Ask Vietnamese-Australian chef Jerry Mai to describe ...

Peel the eggs, and set them aside. Cut the pork into large, 2-inch cubes, cutting against the grain, so that each piece includes the lean meat, fat and rind. Pat dry. Sprinkle the sugar over the pork ...

1. Remove the skin and bones from the pork picnic shoulder and cut meat into 1 1/2- to 2-inch cubes. 2. Fill a large pot with 5 gallons of water and bring to a boil. Add the vinegar and meat and bring ...

Ask Vietnamese-Australian chef Jerry Mai to describe Vietnamese food, and she is momentarily lost for words. It's hard to describe the complex flavours and aromas behind the cuisine, but one of her ...

1/2 pound pork shoulder, with fat and rind (or slab bacon) 2 1/2 tablespoons sugar 2 tablespoons olive or vegetable oil 1/3 cup fish sauce (see notes) 1 1/2 cups fresh coconut juice or coconut soda ...

This savory pork braise is beloved across Vietnam. In the north, the dish is usually saltier, says chef Diep Tran, R&D chef for Red Boat Fish Sauce, while in the south, the braise tends to be sweeter.

Thit kho is a classic Vietnamese dish of caramelised pork belly, slowly braised in coconut water and fish sauce until meltingly tender and rich in flavour. It's frequently served with boiled eggs and ...