Claypot Vietnamese Pork Recipes

CLAY POT PORK

Steps:

• Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
• Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
• Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
• Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
• Remove from heat, add the green part of the scallions, and serve over steamed white rice.

MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK

Steps:

• Cover bottom of a large, heavy skillet with one cup sugar and place over medium low heat. As soon as it melts and turns golden, add pork, raise heat to medium, and stir until coated. (Sugar will become sticky and may harden, but it will re-melt as it cooks, forming a sauce.)
• Stir in remaining sugar, salt, pepper and fish sauce. Cover and cook 2 minutes. Uncover, stir in garlic and oil and lower to simmer to reduce sauce for about 20 minutes.
• Stir in Vidalia onions and cook until translucent, 5 to 7 minutes. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with scallion greens.

CLAYPOT VIETNAMESE PORK

Steps:

• cook sugar in dry 3 quart heavy saucepan over moderate heat without stirring until it starts to melt. Stir occ with fork till all sugar melted into golden caramel Carefully add fish stock and chicken stock. Stir till caramel dissolves Add shallots , garlic, red pepper, ginger and white part of scallion. Simmer uncovered 4 mins Toss pork in pepper. Stir pork into sauce Simmer. Cover pan and reduce to low to braise till tender 1.25-1.5hrs Stir in green part of scallions and cilantro. Serve with rice

THIT KHO TO -- PORK IN CLAY POT

Steps:

• Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
• Stir constantly until it is moist and thick.
• Take off the heat and add the fish sauce.
• Return to a low heat and stir until the sugar dissolves.
• Add the shallots and pepper to the caramel and leave to cool.
• Pour the sauce into a claypot or flameproof casserole.
• Add the pork to the sauce.
• Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
• At the end of cooking, the pork should be in a little rich gravy.
• Serve with the egg if using, spooning the gravy over them.

VIETNAMESE CLAY POT PORK

Steps:

• Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
• Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
• When it comes to a boil, lower heat to simmer.
• Cut hard boil eggs in half and put into pot.
• This step is optional, but the eggs will absorb all the sauce and taste heavenly!
• Cover the pot and let it simmer.
• I find the longer you leave it, the better it taste.
• But after 30-35 minutes it's done.
• Serve with cooked white rice or basmati, and that's a meal there.
• Normally we just steam cabbage or water spinach for vegetables.