| This recipe is liked by 0 person(s). |
|
Vietnamese braised pork
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 kg | pork belly, chopped into 2-3cm cubes |
| • ~ 3 cups of coconut juice (from 2 young coconuts) | |
| 5 small | red chillies, deseeded |
| 6 | whole hard boiled eggs, shelled |
| fish sauce, (2 ½ tablespoons) | |
| light soy sauce, (1 ½ tablespoons) | |
| dark soy sauce, (2 tablespoons) | |
| salt to taste | |
To make Momofuku style buns – buy steamed buns from Asian supermarket, cucumber and coriander.
Method
Par-boil the pork – put the pork pieces into a pot of boiling water and simmer for 1-2 minutes until partially cooked. Rinse pork under cold running water and drain well.
Add the coconut juice, chillies and 1 ½ tablespoon of fish sauce into a pot/pressure cooker and bring to a simmer. Then add in the pieces of pork.
(1) Bring to a boil and then simmer on low heat for around an hour, stirring occassionally or pressure cook for 10 minutes.
(2) Then add in 1 ½ tablespoons of light soy sauce, 2 tablespoons dark soy sauce and 1 tablespoon fish sauce. Simmer on low heat for another hour, stirring occassionally or pressure cook for 10 minutes.
(3) Test the flavour and adjust with fish sauce or sugar if required and add in a pinch of salt to balance. Add in the hard boiled eggs and simmer for another 30-45 minutes to flavour the eggs and for the sauce to reduce.
Note: I pressure cooked this dish for a total of 20 minutes, divided into two 10 minute periods. The last step of cooking does not require pressure cooking.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe