CLAY POT PORK
Provided by John Willoughby
Categories dinner, weekday, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1243 milligrams, Sugar 22 grams
MICHAEL BAO HUYNH'S VIETNAMESE CARAMELIZED PORK
Thit kho to - a sticky-sweet pork dish with funky undertones of nuoc mam - is often served on Tet Nguyen Dan, the Vietnamese New Year and the nation's most important holiday. This recipe is adapted from Michael Bao Huynh, a chef and restaurateur who came to the United States as a refugee in 1982. Thit kho to is traditionally made with pork belly, but it can also be made with pork shoulder butt (as shown in the photo) - a lighter though no less delicious alternative. Serve the meat over a pile of snowy white rice with a bottle of hot pepper sauce nearby.
Provided by Dana Bowen
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
VIETNAMESE CLAY POT PORK
One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.
Provided by Nolita_Food
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 110.6, Sodium 836, Carbohydrate 15.1, Fiber 0.2, Sugar 12.9, Protein 35.9
CLAYPOT VIETNAMESE PORK
Categories Pork
Number Of Ingredients 11
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
VIETNAMESE CLAY POT CHICKEN
This is a delicious and well known Vietnamese dish which you can prepare in your own home. Many traditional Vietnamese recipes are prepared in a clay pot, which is first soaked in water before being placed in a cold oven. As the pot heats up in the oven, tiny water particles are released, causing a pressure-steaming effect to cook the food. The result? Intensified flavour and tenderness, retention of nutrients and vitamins, and a wonderful aroma when the lid is removed. If using your clay pot for the first time, submerge it and the lid overnight in cold water, then proceed with the recipe. Thereafter the pot and lid need only be soaked for 15 minutes prior to using. It is important to use an unglazed clay pot, not a terra cotta baking pot with glazed interior and unglazed exterior. When removing the hot clay pot from the oven, always set it on a cloth pad or towel rather than a cold surface, or the sudden change in temperature may crack the pot. Preparation time for this recipe does not include soaking the pot or the time needed to marinate the chicken.
Provided by Daydream
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Remove the skin from the chicken.
- Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
- Cover and place in the fridge for at least three hours, but not more than 24 hours.
- Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
- Cover and place the clay pot into a cold oven.
- Turn oven temperature to 360F - 375F (moderate heat).
- Bake for 1 hour or until chicken is tender.
- If using shiitake mushrooms, add 15 minutes before the end of cooking time.
Nutrition Facts : Calories 333.5, Fat 9.7, SaturatedFat 2.4, Cholesterol 189.5, Sodium 1179.5, Carbohydrate 11.8, Fiber 1.6, Sugar 5, Protein 48.4
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