Vietnamese Braised Pork
INGREDIENTS
- 3 tbsp ground nut or corn oil
- 1 kg (2 1/4lb) pork belly, including rind, cut into 5 cm (2 in) pieces
- 6 spring onions, cut into 7.5 cm X 5 mm pieces
- 600 ml (1 pint) chicken stock
- 3 tbsp sugar
- 1 tsp salt
- 2 tsp freshly ground pepper
- 2 tbsp fish sauce
This dish is partly related to a type of Chinese dish from Shanghai thought this is a much simplified version.
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To prepare:
- Heat a wok or large frying pan over high heat
- Add oil and when it is very hot & slightly smoking, add pieces of pork belly
- Cook until they tare crisp and brown all over (take care to cover pot to avoid oil splattering)
- Add more oil if necessary
- Remove pork from wok, drain well
- Put spring onions, stock, sugar, salt & pepper into a large casserole and bring to a simmer
- Add browned meat and simmer slowly, uncovered for 1 hour, stirring occasionally
- Mixure should become dry but watch that it doesn't burn
- Stir in fish sauce
- Cook for another 5 mins then serve with rice
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