Spicy pork and bamboo stew recipe

Spicy pork with bamboo stew recipe. This is my mom’s recipe and it’s similar to Vietnamese Thit Kho or Laotian Thom Kem. I wrote this recipe on a piece of paper and I still use it when I cook this. It’s one of my favorite dishes that she makes and when I first learned to make this, I called my mom for the recipe and she walked me through it with no measurements. I took notes and adjusted the ingredients until it tasted like hers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Parboil the pork knuckles & pork shoulder. This is to get rid of the impurities and takes about 5 minutes of boiling. Drain and rinse the pork leg. Cut the pork shoulder into large 2 inch cubes.

Step 2

In a pan add oil and sugar. Cook on medium heat and once it starts to melt and change color, stir consistently so it does not burn. Add shallots and cook for 1-2 minutes then add oyster sauce, chicken bouillon powder, black pepper, Ca Kho Tho seasoning, chili oil, shrimp paste and fish sauce. Cook for 1-2 minutes then add the pork in. Cover and cook on medium heat for 45 minutes, stirring every 15 minutes.

Step 3

Wash and drain the bamboo shoots and cut into 1 inch pieces. Add the bamboo and chicken stock and cook for another 45 minutes (cooking time will vary if you’re using beef or chicken - adjust accordingly). Add Thai chilis and rice paddy herbs and cook for a few more minutes. If you want this less saucy, cook for an extra 5 minutes on high heat to let the sauce reduce more.

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