Steps to Make Homemade Vietnamese Caramelised Pork
date: 2020-10-19T12:12:45.396Z
image: https://img-global.cpcdn.com/recipes/bb1288ff650ef9a6/751x532cq70/vietnamese-caramelised-pork-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/bb1288ff650ef9a6/751x532cq70/vietnamese-caramelised-pork-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/bb1288ff650ef9a6/751x532cq70/vietnamese-caramelised-pork-recipe-main-photo.jpg
author: Bertha Ferguson
ratingvalue: 4.1
reviewcount: 4363
recipeingredient:
- "1 kg Pork Belly and loin both work well" - "6-8 Spring Onions Sliced" - "2 Red Chilis Adjust to taste" - "60 g Fresh Root Ginger Grated" - "1 Tablespoon Freshly Ground Black Pepper" - "5 Tablespoons Fish Sauce" - "8 Tablespoons White Sugar" - "500 ml Water"
recipeinstructions:
- "Chop the pork into 1" chunks and add it to a large bowl." - "Slice the spring onion and add it to the bowl." - "Finely chop two red chilis and add to the bowl." - "Peel and grate the fresh root ginger and add it to the bowl. TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger." - "Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce." - "Mix well and leave the mixture to marinade in the fridge for at least 1 hour." - "Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick." - "Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water." - "Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix." - "Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour." - "Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens."
categories:
- Recipe
tags:
- vietnamese - caramelised - pork
katakunci: vietnamese caramelised pork
nutrition: 215 calories
recipecuisine: American
preptime: "PT19M"
cooktime: "PT30M"
recipeyield: "1"
recipecategory: Lunch
---
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, vietnamese caramelised pork. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vietnamese Caramelised Pork is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. Vietnamese Caramelised Pork is something that I have loved my whole life. They're fine and they look fantastic.
Remove with a slotted spoon and set aside. Slow cooked tender pork pieces in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical way to transform pork shoulder into something exotic and spectacular. Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice. Be careful, the melted sugar is very hot.
To get started with this recipe, we have to prepare a few components. You can cook vietnamese caramelised pork using 8 ingredients and 11 steps. Here is how you cook it.
##### The ingredients needed to make Vietnamese Caramelised Pork:
1. Take 1 kg Pork (Belly and loin both work well) 1. Get 6-8 Spring Onions (Sliced) 1. Take 2 Red Chilis (Adjust to taste) 1. Prepare 60 g Fresh Root Ginger (Grated) 1. Take 1 Tablespoon Freshly Ground Black Pepper 1. Make ready 5 Tablespoons Fish Sauce 1. Take 8 Tablespoons White Sugar 1. Make ready 500 ml Water
Tender pieces of pork are tossed in a sticky caramel garlic ginger sauce and served over a bed of rice. Topped with fresh cilantro, mint leaves and quick and easy pickled carrots. This sticky-sweet Vietnamese pork belly dish is definitely a supper worth celebrating. Poaching the meat for an hour in a mix of fragrant spices before slicing and caramelising in a sticky ginger, shallot and poaching stock sauce, gives it a delicious, melt-in-the-mouth texture - trust us, it's worth the wait.
##### Steps to make Vietnamese Caramelised Pork:
1. Chop the pork into 1" chunks and add it to a large bowl. 1. Slice the spring onion and add it to the bowl. 1. Finely chop two red chilis and add to the bowl. 1. Peel and grate the fresh root ginger and add it to the bowl. - - TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger. 1. Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce. 1. Mix well and leave the mixture to marinade in the fridge for at least 1 hour. 1. Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick. 1. Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water. 1. Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix. 1. Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour. 1. Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens.
This sticky-sweet Vietnamese pork belly dish is definitely a supper worth celebrating. Poaching the meat for an hour in a mix of fragrant spices before slicing and caramelising in a sticky ginger, shallot and poaching stock sauce, gives it a delicious, melt-in-the-mouth texture - trust us, it's worth the wait. Heat the oil in a large frying pan over high heat. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with.
So that is going to wrap this up for this special food vietnamese caramelised pork recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/bb1288ff650ef9a6/751x532cq70/vietnamese-caramelised-pork-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/bb1288ff650ef9a6/751x532cq70/vietnamese-caramelised-pork-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/bb1288ff650ef9a6/751x532cq70/vietnamese-caramelised-pork-recipe-main-photo.jpg
author: Bertha Ferguson
ratingvalue: 4.1
reviewcount: 4363
recipeingredient:
- "1 kg Pork Belly and loin both work well" - "6-8 Spring Onions Sliced" - "2 Red Chilis Adjust to taste" - "60 g Fresh Root Ginger Grated" - "1 Tablespoon Freshly Ground Black Pepper" - "5 Tablespoons Fish Sauce" - "8 Tablespoons White Sugar" - "500 ml Water"
recipeinstructions:
- "Chop the pork into 1" chunks and add it to a large bowl." - "Slice the spring onion and add it to the bowl." - "Finely chop two red chilis and add to the bowl." - "Peel and grate the fresh root ginger and add it to the bowl. TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger." - "Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce." - "Mix well and leave the mixture to marinade in the fridge for at least 1 hour." - "Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick." - "Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water." - "Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix." - "Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour." - "Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens."
categories:
- Recipe
tags:
- vietnamese - caramelised - pork
katakunci: vietnamese caramelised pork
nutrition: 215 calories
recipecuisine: American
preptime: "PT19M"
cooktime: "PT30M"
recipeyield: "1"
recipecategory: Lunch
---
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a special dish, vietnamese caramelised pork. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vietnamese Caramelised Pork is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It's easy, it is quick, it tastes delicious. Vietnamese Caramelised Pork is something that I have loved my whole life. They're fine and they look fantastic.
Remove with a slotted spoon and set aside. Slow cooked tender pork pieces in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical way to transform pork shoulder into something exotic and spectacular. Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice. Be careful, the melted sugar is very hot.
To get started with this recipe, we have to prepare a few components. You can cook vietnamese caramelised pork using 8 ingredients and 11 steps. Here is how you cook it.
##### The ingredients needed to make Vietnamese Caramelised Pork:
1. Take 1 kg Pork (Belly and loin both work well) 1. Get 6-8 Spring Onions (Sliced) 1. Take 2 Red Chilis (Adjust to taste) 1. Prepare 60 g Fresh Root Ginger (Grated) 1. Take 1 Tablespoon Freshly Ground Black Pepper 1. Make ready 5 Tablespoons Fish Sauce 1. Take 8 Tablespoons White Sugar 1. Make ready 500 ml Water
Tender pieces of pork are tossed in a sticky caramel garlic ginger sauce and served over a bed of rice. Topped with fresh cilantro, mint leaves and quick and easy pickled carrots. This sticky-sweet Vietnamese pork belly dish is definitely a supper worth celebrating. Poaching the meat for an hour in a mix of fragrant spices before slicing and caramelising in a sticky ginger, shallot and poaching stock sauce, gives it a delicious, melt-in-the-mouth texture - trust us, it's worth the wait.
##### Steps to make Vietnamese Caramelised Pork:
1. Chop the pork into 1" chunks and add it to a large bowl. 1. Slice the spring onion and add it to the bowl. 1. Finely chop two red chilis and add to the bowl. 1. Peel and grate the fresh root ginger and add it to the bowl. - - TIP: A teaspoon makes an excellent peeler for getting the skin off the ginger. 1. Add 1 tablespoon of black pepper and 5 tablespoons of fish sauce. 1. Mix well and leave the mixture to marinade in the fridge for at least 1 hour. 1. Add 8 tablespoons of sugar to a large saucepan and place on a medium heat. After a few minutes you should notice the sugar start to melt. When it first starts to melt it will be a clear liquid but will quickly go brown. The challenge is to get all of the sugar to melt before the bit that melted first starts to burn. If it smells burnt or starts to smoke its better to start again that carry on regardless. Stirring may help but sometimes a quick shake of the pan will do the trick. 1. Once all the sugar has melted and is a golden brown colour carefully add the water. This is usually fairly spectacular as the pan is very hot. Expect steam, obscure sugar sculptures rising out of the pan and frantically boiling water. 1. Once all the caramel has dissolved you should have a very runny, sweet brown syrup. Bring this to the boil and then add the marinated pork mix. 1. Bring the pan back to the boil and stir well. Then reduce the heat and leave to simmer for at least an hour. 1. Once most of the liquid has evaporated and the pork is tender and sticky we are ready to serve! Goes great with rice and stir-fried greens.
This sticky-sweet Vietnamese pork belly dish is definitely a supper worth celebrating. Poaching the meat for an hour in a mix of fragrant spices before slicing and caramelising in a sticky ginger, shallot and poaching stock sauce, gives it a delicious, melt-in-the-mouth texture - trust us, it's worth the wait. Heat the oil in a large frying pan over high heat. Pork should be caramelized; if not, raise heat and sauté while sauce further reduces. Transfer to serving bowl, and sprinkle with.
So that is going to wrap this up for this special food vietnamese caramelised pork recipe. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!