Boiled Vegetables with Crispy Pork Fat and Caramelized Dipping Sauce (Kho Quet)

Name: Boiled Vegetables with Crispy Pork Fat and Caramelized Dipping Sauce (Kho Quet)
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1 ear sweet corn; 1/2 carrot; 1/2 kohlrabi; 1/2 head cauliflower; 10 1/2 oz pork back fat or pork belly (about 300 grams); 3 tablespoons granulated sugar; 3 tablespoons fish sauce; 3 tablespoons water; 1 tablespoon chili sauce (such as sriracha); 1 pinch black pepper; 1/2 red chili pepper; 3 shallots; 3 cloves garlic

Gem @cook_7354193

Lightly boiled vegetables served with crispy pork fat and savory caramelized dipping sauce... absolutely addictive!

Gem @cook_7354193

Lightly boiled vegetables served with crispy pork fat and savory caramelized dipping sauce... absolutely addictive!

Saved

Ingredients

1 hour

Serves 2 servings

1 earsweet corn
1/2carrot
1/2kohlrabi
1/2 headcauliflower
10 1/2 ozpork back fat or pork belly (about 300 grams)
3 tablespoonsgranulated sugar
3 tablespoonsfish sauce
3 tablespoonswater
1 tablespoonchili sauce (such as sriracha)
1 pinchblack pepper
1/2red chili pepper
3shallots
3 clovesgarlic

Saved

Steps

1 hour

1

Start by preparing the crispy pork fat. Choose thick, white, dry pork fat or pork belly for crispier results when frying.
2

Rub the pork fat with salt, rinse well, then blanch in boiling water. Pat dry thoroughly with a paper towel, then cut into small pieces.
3

Heat a pan over high heat, add the pork fat, and stir until it starts to release fat. Lower the heat and continue stirring until the pieces turn golden and crispy. Remove and set aside.
4

Make the sauce: In a bowl, mix together fish sauce, sugar, water, chili sauce, and black pepper until well combined.
5

Slice the shallots, mince the garlic, and remove the seeds from the chili pepper before cutting it into thin strips. If you like it spicy, you can use a hotter chili.
6

Add a little pork fat to a pan, then add the sliced shallots, minced garlic, and chili strips. Sauté until fragrant and golden.
7

Add the crispy pork fat and sauce to the pan. Simmer until the liquid reduces and the mixture thickens, then sprinkle with chopped green onions.
8

Prepare the vegetables: Cut them into bite-sized pieces, wash thoroughly, and boil until just tender. Immediately transfer to a bowl of cold water to keep the colors vibrant.
9

All done! Enjoy your delicious and colorful boiled vegetables with caramelized dipping sauce.