Vietnamese Braised Pork

“Bloody delicious” that’s the feed back i got from my Bf’s brother in law after sending him this recipe.

This braised pork is very popular in Vietnam. Every family have their own recipes . And this is mine, the pork is very tender, combination of the sweetness, the little bit salty and the taste of spring onion on top. Serve with rice. Simply delicious! 🙂

Marinate the pork

  • 300gr pork belly with skin, cut in 4cm cube
  • 1 Teaspoon granulated sugar
  • 2 tablespoons Vietnamese fish sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1 red shallots, minced
  • 1 chilli
  • 1 Tablespoon rice wine
  • 1 teaspoon seasoning powder ( or 1 teaspoon fishsauce instead)

Mix well all the above ingredients, let the pork is marinated at least 1hr to over night

Caramelize the sugar

  • 2 teaspoon brown sugar (you can use granulated sugar, but be careful as this sugar is quite easy to be burnt)

Heat up the pot in medium heat. Add in sugar and leave it to melt.

Reduce to low heat when sugar starts to melt.

Cook until dark brown/ brownish red. At this point, large bubbles will form, turn off the heat.

(Some people add 2 teaspoon water in this step, but my mum doesn’t, nor do i)

 

(photo: http://www.savourydays.com)

Cook the pork

  • 1 shallot, minced

Add shallot in the hot caramelized sugar, turn the heat on again, stir fry the shallot until transparent

Add pork cube into the mix of caramelised sugar+shallot. Stir to coat.

Mix ½ cup of water to the marinating sauce (or coconut juice, the meat will be more tender and natural sweet), add in the meat.

Cook under pressure for about 20 mins. (I cooked mine 30mins, the meat is tender, but not as moist as the one we had in restaurant, so I think it should be cooked for a shorter time to make the meat more juicy. Or maybe coz I bought the cut of meat has not enough fat.)

Cool it down, remove lid

Season to taste with more fish sauce and sugar ( I added 1 more tsp of sugar in this step, the taste will be sweeter compare with the pork we had, but I prefer it’s sweeter) Do not over season as the sauce will be thicker and more salty at the end.

Leave to simmer for a further 30 mins or longer to reduce the sauce (I cheated in this step, as I’m not patient enough to wait until the sauce is reduced, I turned the heat from low to medium, medium high, so it took about 10-15 mins to deduce the sauce)

If you don’t have a pressure cooker, leave it to simmer for at least 3 hr, or until the meat tender and juicy. The longer the better, but not a day.

(photo: http://bepnhabill.files.wordpress.com/2010/04/dsc05186.jpg)

*Note:

Don’t add salt when marinating the pork, as salt will make the pork tough and dry.

You can add salt when u finish cooking the pork.

Cook and eat all, as reheating will make the meat dry out

If you use the sauce pan to braise pork, add ~20 ml pineapple juice for the quickly tender meat.

Follow this video for the cooking method. But please follow my ingredients, cook longer for a very tender meat ,no ginger, no egg, (but u can add a piece of cinnamon stick, star anise to make a better lovely smell)

http://www.youtube.com/watch?v=ETzKfO1bGWM&feature=related

Tips tips: I asked my Mum yesterday about which cut of pork can use for this Clay pot, she told me that Pork shoulder is better than pork belly, u can cook pork shoulder for a long time and the meat wont be dry out. so the problem i had about the pressure cooker time for pork is solved! xxxx

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