I am determined to get your attention
To seduce your senses
To tantalize your taste buds
To convince you that one way of the other, by hook or by crook
You must make this!
Have I succeeded?
Gather the ingredients : 3 lbs lean pork butt, 5 large green onions, 6 garlic cloves, 2" piece fresh ginger root, 5 shallots, 1/2 cup vegetable oil for pork, 1 tbs vegetable oil to saute green onions, 3/4 cup dark brown sugar, 3/4 tbs Sriracha chilli sauce, 1/3 cup Vietnamese fish sauce, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/4 cup water
To Serve : Cooked Jasmine rice
- Pork butt - Cut away any excess fat and cut into 1-1/2 inch cubes. Set side.
- Green onions - Cut away the root, discard any wilted green leaves, wash and cut into 1-1/2" lengths. Set aside.
- Garlic cloves - Peel, and thinly slice cloves. Set aside.
- Fresh ginger root - No need to peel. Wash, cut into very thin slices and then julienne into thin strips. Set aside.
- Shallots - Cut away the root, peel the skin and discard. Thinly slice into circles. Set aside.
- Heat a clay pot, heavy bottom dutch oven, (I am using my Emile Henry brazier ) over medium heat for a few minutes.
- Add the oil and allow to heat till very hot but not fuming for about 2 minutes.
- Turn up the heat to high & add the pork meat in small batches. Sear for about a minute or so on each side till a golden brown.
- Know-how - If you over crowd the pan, the meat will release its juices and stew, not sear. You will need to do this in 4-5 batches.
- Remove the seared pork to a plate and set aside.
- Turn off the heat. The oil will be quite hot at this point.
- Add the sugar and slowly stir. Turn the heat back on to medium, stirring the sugar constantly till it begins to melt and bubble.
- Add the shallots, garlic and ginger.
- Saute for about 3-4 minutes till the shallots have softened and a fragrant aroma fills the air.
- Add the Sriracha chilli sauce & the fish sauce. Stir to combine.
- Put the meat & all the juices in the pot. Add the water and on medium high heat allow the gravy to simmer. Add the salt & pepper. Stir to combine. Taste and adjust the seasonings.
- Cover with the tight fitting lid, lower heat to medium-low and cook for 1 hour & 10 minutes. Stir once during the process.
- Once the pork is fork tender turn off the heat. The pork should be a lovely caramel color with a thick & rich gravy.
- Meanwhile, in a frying pan, add 1 tbs oil and heat on medium high heat. Add the green onions and saute for about 1 minute till the green onions are a nice glossy green.
- Add the sauteed green onions to the pork. Stir to combine.
- Serve immediately over a steaming bed of Jasmine rice.
Succulent pieces of meat coated in a caramel spicy sauce, perfectly cooked with a hint of spice and a touch of sweetness. Not overpowering, simply perfect. I guarantee you that you will be pining for more.
Recipe for
Vietnamese Caramel Clay pot Pork
Preparation time - 15 minutes
Cooking time - 1 hour - 10 minutes
Serves 4-6
Shopping list:
3 lb lean pork butt
5 large green onions
6 garlic cloves
2" piece fresh ginger root
5 shallots
1/2 cup vegetable oil for pork
1 tbs vegetable oil to saute green onions
3/4 cup dark brown sugar
3/4 tbs Sriracha chilli sauce
1/3 cup Vietnamese fish sauce
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup water
~
To Serve
Cooked Jasmine rice
Preparation:
Pork butt - Cut away any excess fat and cut into 1-1/2 inch cubes. Set side.
Green onions - Cut away the root, discard any wilted green leaves, wash and cut into 1-1/2" lengths. Set aside.
Garlic cloves - Peel, and thinly slice cloves. Set aside.
Fresh ginger root - No need to peel. Wash, cut into very thin slices and then julienne into thin strips. Set aside.
Shallots - Cut away the root, peel the skin and discard. Thinly slice into circles. Set aside.
Cooking method -
Heat a claypot, heavy bottom dutch oven, (I am using my Emile Henry brazier ) over medium heat for a few minutes.
Add the oil and allow to heat till very hot but not fuming for about 2 minutes.
Turn up the heat to high & add the pork meat in small batches. Sear for about a minute or so on each side till a golden brown.
Know-how - If you over crowd the pan, the meat will release its juices and stew, not sear. You will need to do this in 4-5 batches.
Remove the seared pork to a plate and set aside.
Turn off the heat. The oil is quite hot at this point. Add the sugar and slowly stir. Turn the heat back on to medium, stirring the sugar constantly till it begins to melt and bubble.
Add the shallots, garlic and ginger. Saute for about 3-4 minutes till the shallots have softened and a fragrant aroma fills the air. Add the Sriracha chilli sauce & the fish sauce. Stir to combine.
Put the meat & all the juices in the pot. Add the water and on medium high heat allow the gravy to simmer. Add the salt & pepper. Stir to combine. Taste and adjust the seasonings.
Cover with the tight fitting lid, lower heat to medium-low and cook for 1 hour & 10 minutes. Stir once during the process.
Once the pork is fork tender turn off the heat. The pork should be a lovely caramel color with a thick & rich gravy.
Meanwhile, in a frying pan, add 1 tbs oil and heat on medium high heat. Add the green onions and saute for about 1 minute till the green onions are a nice glossy green.
Add the sauteed green onions to the pork. Stir to combine.
Serve immediately over a steaming bed of Jasmine rice.
Enjoy!
