作法
- 五花肉滾水汆 5 分鐘，瀝乾沖洗。
- 厚底鍋中小火將油與棕櫚糖加熱，攪至糖融成深琥珀色——約 4 分鐘。
- 小心倒入魚露、醬油與汆過的五花肉，拌勻——肉塊應裹上深琥珀色。
- 下薑、青蔥、蒜、肉桂棒、八角、丁香與乾辣椒，倒水至剛好淹過肉。
- 小火煮滾後蓋鍋以最小火燉 60 分鐘。加入水煮蛋再煮 20 分鐘——蛋會吸入顏色轉成深紅褐。
- 若湯汁太稀可開蓋再收 10 分鐘——醬汁應稠如糖漿、肉軟透。撒上香菜，配糯米飯享用。
Common questions
Can 寮國焦糖滷豬 be made ahead?
寮國焦糖滷豬 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 寮國焦糖滷豬 spicy?
寮國焦糖滷豬 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 寮國焦糖滷豬 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 寮國焦糖滷豬 to make at home?
寮國焦糖滷豬 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 寮國焦糖滷豬 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Tom khem 是寮國的焦糖滷五花肉——最近的越南親戚是 thit kho（用椰子水），中國親戚則是紅燒肉。寮國版用水而非椰子水，並加入透過貿易從中國傳來的肉桂、八角、丁香三香組合。常見於週末家宴與 Boun 節。各地有細節差異：龍坡邦多加糖，永珍多加醬油，南部占巴塞地區可能加香茅。
