Thit Kho

Tyga Spices, Ginger & Garlic, Fish Sauce, Sweet Chilli Sauce, Unami Stock, Sesame Seeds (Optional)

• 500g Belly pork (or choice of protein)/450g firm tofu, cut into bite size pieces/cut into 1cm-wide sticks
• 2 Shallots, finely chopped
• 1 Red chilli de-seeded and finely chopped
• 4 Spring onions, cut in half and shredded lengthways
• 2 Pak choi Sliced lengthways
• 100g Cornflour (only if using tofu)
• 300g Rice
• 2 tbsp
• Brown sugar Oil for frying (vegetable/olive/rapeseed)

Let’s COOK...

1. Add 1 tbsp of oil in a frying pan/wok over a high heat and add the pork in batches until it is browned all over. Remove with a slotted spoon and set aside. / Place the tofu into a mixing bowl, add cornflour and season with salt and pepper. Make sure the tofu is covered on all sides. Add enough oil into the wok/pan over a high heat, make sure the oil fully coats the bottom of the pan/wok. Carefully place tofu pieces in batches into the pan. Cook for 5 minutes, turning each piece every minute or so until they start to turn golden brown and crispy. Transfer to a plate lined with kitchen paper. Tip away any excess oil.
2. Over a low heat, add 1/2 tablespoon of oil, shallots, ginger & garlic paste and the chilli for 1-2 mins until it starts to soften.
3. In a jug, mix the Unami stock with 200ml of water.
4. Add 1 tbsp of fish sauce and the stock to the pan/wok and mix together & bring to the boil.
5. Add the sugar and stir continuously until the sugar has dissolved.
6. Add the pork/tofu and bubble vigorously for 6-8 (3-5) mins or until the sauce thickens to coat the pork/tofu and become glossy. Add the Pak Choi and turn onto a medium heat, cook for 2-3 minutes.
7. Taste and stir in a little more fish sauce, if needed, along with the sweet chilli sauce.
8. In a separate pan add boiling water and simmer the pak choi for 2-3 minutes. Once cooked, remove/drain and set aside for serving.
9. Sprinkle with the spring onions and sesame seeds (optional), serve with steamed rice and sliced pak choi.

Ginger & Garlic Paste (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium metabisulphite). Fish Sauce (Anchovy extract (66% w/w), Salt (29% w/w), Sugar (5% w/w) contains FISH). Sweet ChilliSauce ( Water, Sugar, Red Chilli, Garlic Puree, Cornflour, Acetic acid, Salt). Unami Stock (Salt, Tomato Powder, Sun Dried Tomato Powder, Yeast Extract Powder, Porcini Mushroom Powder, Soy Sauce, Water). Seasame Seeds.

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.