Vietnamese Lettuce Wraps With Braised Pork Recipes

VIETNAMESE LETTUCE WRAPS WITH BRAISED PORK

Steps:

• In a large frypan, add the 1/2 cup sugar and 3 tbsp of water. Bring to a boil and stir until the sugar is dissolved. As the syrup continues to boil, it will start to brown (you are actually making caramel here). When it turns medium brown in colour remove it from the heat element. Stir in the coconut water until the caramel is dissolved fully into the water. Put the pan back on the heating element.
• Add the fish sauce, chilies, ginger, garlic, star anise, cinnamon stick, cloves and Asian five spice to the pan and bring back to a boil.
• Add the pork roast and lower to a medium low heat. Cover the pan and let cook for about four hours. Every hour or so, stir the sauce and flip the meat.
• After the four hours of cooking, remove the meat from the broth and, using two forks, shred the meat. Add the meat back to the broth and simmer for another 10-15 minutes. In the last 5 minutes add the boiled eggs.
• To make the pickled vegetables, julienne the carrots and daikon into sticks the size of matches. Bring the 1/2 cup of vinegar, water, and sugar to a boil. With the julienned vegetables in a bowl, pour the pickling mixture over them and let stand for at least 30 minutes.
• To assemble the lettuce wraps, use boston or romaine lettuce leaves. On the leaf add the rice, meat, pickled veggies, cilantro and thai basil. Add some sriachi sauce if you want some heat.

BANH MI VIETNAMESE LETTUCE WRAPS

Steps:

• In a bowl combine carrots, radishes, cucumber, rice vinegar and sugar. Season with salt and pepper. Let the mixture sit while you make the remaining components.
• Heat a large non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. When the oil is hot, add the pork. Break pork up with a wooden spoon and then cook until browned and crispy, about 7-8 minutes.
• While the pork browns, add the soy sauce, fish sauce, teaspoon of sriracha (or more if you like spice), and brown sugar to a small bowl. Mix until combined. Add the mayo, remaining 1 1/2 teaspoons sesame oil, 1 1/4 teaspoons sriracha, and 1 teaspoon rice vinegar to another small bowl. Miix until combined. Season with salt and pepper.
• When the pork is crisp and brown, add in the sauce. Toss to coat and cook another 1-2 mintues until thickened.
• Spoon the pork mixture into each lettuce "bowl." Top with pickled veggies and drizzle some mayo on top. Enjoy!

VIETNAMESE BRAISED PORK RIBS

Steps:

• Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
• Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
• Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
• Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
• Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

ASIAN PORK LETTUCE WRAPS

Steps:

• Combine the rice and 1 1/2 cups water in a medium saucepan; bring to a simmer over medium-high heat and cook until most of the water is absorbed, about 4 minutes. Reduce the heat to low; cover and continue cooking until all of the water is absorbed, about 12 more minutes. Uncover and transfer to a large bowl to cool slightly.
• Preheat a large grill pan or grill over medium heat and brush with oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 1/2 teaspoons Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer the pork to the grill pan; cook about 8 minutes per side for medium doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
• Stir the remaining 2 tablespoons soy sauce, 1 1/2 teaspoons Sriracha and teaspoon ginger into the rice. Add the carrots, cucumber, lime juice and brown sugar and toss. Serve the rice and pork in the lettuce leaves; top with cilantro and drizzle with more Sriracha. Serve with lime wedges.

VIETNAMESE BRAISED PORK IN COCONUT

Steps:

• In a clay pot or large saucepan, stir together the sugar and water.
• Over low heat, cook until it's a golden color, 5 to 10 minutes; watch closely, since as soon as the color begins to change, the sugar mixture can darken very quickly and burn.
• Remove from heat.
• Carefully stir in the coconut juice and fish sauce-- there may be a little spattering.
• Return to very low heat and stir until well blended, scraping up any caramelized pieces stuck to bottom of pan.
• Stir in the pork.
• Then stir in the shallots, ginger and five-spice powder.
• Simmer, partially covered, until pork is very tender, about 2 hours, stirring from time to time and checking to make sure liquid is not simmering too hard.
• When done, stir in the pepper.
• To serve, bring the clay pot to the table and serve from that, or spoon the stew into bowls.
• Garnish with the wedges of hard-cooked egg.
• Note: Do not substitute coconut milk.

VIETNAMESE GRILLED PORK WRAPPED IN LETTUCE

Steps:

• Cut pork into 8 to 10 strips.
• Combine marinade ingredients.
• Add meat and marinate meat for 1 hour.
• Grill or broil pork until done, about 10-15.
• Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter.
• To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves.