Vietnamese delight: Caramalized Claypot Pork
Our journey to find the tastiest food from around the globe continues now in South East Asia with our next Vietnamese Delight… Caramalized Claypot Pork (serves four people (hot!)).
Please note this dish is traditionally cooked in a clay pot, but any large pot with a lid will do!
- 300 g pork belly
- 1 coconut
- 3 Thai Chillies
- 5 shallots
- 2 cloves garlic
- Fish sauce
- Pepper powder
- 75-100 g Bean sprouts
- 3-5 leafs of Tooth Cilantro (herb – find out more here)
- Rice for four people
Preparation time: 1 h
- Finely cop the chillies, shallots and garlic. Clean the pork and cut it into slices. Add 1 tbsp of fish sauce, 0.5 tbsp sugar, the shallots, chillies and garlic, 0.5 tsp pepper powder to a pot and let it marinate for 30 min.
- Open the coconut and pour the liquid into a bowl.
- Heat the clay pot or other large lidded pot over medium heat (first time users see below!), add 3 tbsp cooking oil, 4 tbsp of sugar, stir until sugar turns golden brown.
- Add the pork and coconut water into the clay pot. Cover the clay pot, cook for 30 min or until the pork is soft and the sauce has thickened.
- Finally add the bean sprouts and chopped tooth cilantro to taste and continue to cook for 2 min.
- Adjust seasonings to taste. Serve with rice.
N.B. If this is your first time using a clay pot please follow the preparation instructions that came with it (as there are many different types!)
The general rule is to start with minimum heat for 5 minutes, then gradually increase up to medium-low for at least 15 minutes. You can then turn the heat higher. If the pot has been used before, you can start at a medium-high temperature.
Remember: If you don’t feel comfartable with using a clay pot – a large pot with a lid will do!
Wine recommendation: goes nicely with a Riesling or a Pinot Noir
Our next Vietnamese Delight will be: Goi Cuon Fresh Spring Rolls…
If you have any tweaks, suggestions or you have tried the recipe and love it – let us know by leaving a comment below!
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