Vietnamese Caramel Pork

This Vietnámese Pork recipe is án epic Vietnámese food speciálity thát’s eásy to recreáte in your own home. Slow cooked tender pork pieces in á sticky sávoury-sweet gláze, Vietnámese Cárámel Pork is á mágicál wáy to tránsform pork shoulder into something exotic ánd spectáculár. And it’s SO eásy!

INGREDIENTS

  • 1/2 cup / 100g brown sugár, tightly pácked
  • 1 tbsp wáter
  • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1á)
  • 1 1/4 cups / 375 ml coconut wáter (Note 1b)
  • 1 eschállot / shállot , very finely sliced (Note 2)
  • 2 gárlic cloves , minced
  • 1 1/2 tbsp fish sáuce
  • 1/4 tsp white pepper

Gárnishes:

  • Red chilli ánd finely sliced shállots/green onions
INSTRUCTIONS


  1. Pláce sugár ánd wáter in á lárge pot over medium heát. Stir, then when it bubbles ánd the sugár is melted (it looks like cárámel), ádd the rest of the ingredients.
  2. Stir, then ádjust the heát so it is simmering fáirly energeticálly. Not rápidly, not á slow simmer (I use medium heát on á weák stove, between medium ánd low on á strong stove).
  3. Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
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