Where ever there are Chinese immigrants, there is a variation of thịt kho tàu. In Vietnamese, tàu means boat. The term came about because during the Japanese invasion into China, the Chinese seek refuge in Vietnam and they came by boat. A friend's grandmother recalled they came off boats in large numbers and in huge waves. Many of these boat people settled in southern Vietnam and Cambodia.
This recipe is more healthier version made without the fat and skin attached. I know a lot of Vietnamese people feel that you can't have this dish without the fat and skin attached. When making the "healthier" version, look for a well marbled cut of pork, with some fat integrated into the meat. Any shoulder or butt piece would do the job. I stay away from the loin cut because it is too lean and the dish will come out dry.
2 lbs Boston butt roast
3-4 cloves of garlic, minced
1-2 coconuts with liquid or 2 cans of coconut juice
2 Tbsp thick soy sauce or caramel sauce
4-6 hard-boiled eggs
1 Tbsp sugar
6-10 points star anise
Water
Cut the pork into 1-inch squares. Rinse and clean the pork well. Add oil to the bottom of your pot and sautee the garlic, avoiding burning them. Place the cut pork in the pot. Sear the meat and pour in the coconut juice. It should come up to the top of the meat. If not, use water to get you the rest of the way. Allow for it to simmer with lid on, on medium heat. Scoop out any impurities that float to the top. About 20 minutes in, add the thick soy sauce. About 40 minutes in, add the eggs. Make sure that the eggs gets pushed below the water line. Add sugar. Cook on low heat until the pork is tender. It will take about an hour.
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