June N3: Virtually Cook with Richard Tang!

Please join NAAAP Atlanta on Wednesday, June 17th at 6:00pm EST for our monthly N3 event featuring our special guest, Chef and Restaurant Owner, Richard Tang. Richard will be teaching us how to make Thit Kho aka Braised Pork and Egg The ingredient list will be listed below if anyone wants to cook along with Richard and the NAAAP Atlanta board members. If not, please feel free to just tune in! This will be a fun event to learn how to cook a specialty Asian cuisine and also interact with Richard at the end to learn a bit more about how he got started as a local, Atlanta business owner.

Who is Richard Tang?

Born and raised in New York City, Richard Tang moved to Atlanta 20 years ago and quickly became a fixture in the Atlanta bar and restaurant scene. With over 25 years in the food and beverage industry, Richard Tang has worked and managed multiple concepts, ranging from The 4 seasons Hotel and The Ritz Carlton to B.E.D., Straits and Craft Izakaya. From there, he has opened his first venture Char Korean Bar & Grill, an innovative spin on traditional Korean BBQ. New concepts Girl Diver and Press Start on the way with a spring target date.

Ingredients: Thit Kho aka Braised Pork and Egg

1 pound of Meat(Preferred Pork Belly)

1-2 Hard Boiled Eggs

1 quarter of an Onion diced

2 Tbsp of Sugar

1 Tbsp of Fish Sauce

1 Tsp of Black Pepper

3 oz of Rico Coconut Soda

1 Tom Kho Tau Seasoning(if available)

If the seasoning is not available:

2 Tbsp of Fish Sauce

1 Tsp of Mushroom Seasoning(or MSG/Dashi)

2 Tsp of Black Pepper

1/2 Tsp of Onion Powder

1/2 Tsp of Garlic Powder

Caramelize Sugar

Add Onions, Fish Sauce, Black Pepper, Meats, Eggs, and Coco Soda

Cook to Boil and let reduce. Cook for 15 Minutes.