VIETNAMESE CARAMEL PORK WITH PICKLED CUKES AND CARROTS

Ingredients

Pickled Veg:

¾ cup apple cider vinegar

¾ cup water

¼ cup brown sugar, packed

½ teaspoon salt

1 English cucumber, cut int ¼” thick slices

1 large carrot, peeled and then sliced into long ‘ribbons’ using the vegetable peeler

The Pork:

1 cup brown sugar, packed

2 tablespoons + 1 ¼ cups water, divided

3 ½ – 4 pounds pork shoulder, cut into 1 ½ -2” cubes

1 large shallot, chopped (about ½ cup)

6 cloves garlic, chopped

1 tablespoon fresh ginger root, peeled and minced

½ teaspoon white pepper

1, 13.5 ounce can unsweetened coconut milk

3 tablespoons fish sauce

The Rice and Garnish:

4 cups cooked sushi rice*

1 teaspoon salt

1 tablespoon rice wine vinegar

¼ cup cilantro leaves

¼ cup mint leaves

1 red Fresno chili, cut into very thin rounds

Instructions

To make the pickled veggies, combine the vinegar, water, brown sugar and salt in a small saucepan and bring to a boil.  Stir until all of the sugar is dissolved.  Turn off the heat.

Place the cucumbers and carrot ribbons in a large jar.  Pour the hot liquid into the jar and shake so that everything is covered.  Let them sit while the pork cooks, shaking the jar every so often.

To make the pork, chop the meat and prepare all of the vegetables before you begin cooking.

Combine the brown sugar and 2 tablespoons of the water in a large (5-6 quart) Dutch oven or soup pot over medium high heat.  Stir until the sugar melts and begins to bubble.

Add the pork, shallots, garlic, ginger, and white pepper to the pot and cook for 3 mintues, stirring frequently, until the pork is coated and fragrant.

Add the coconut milk, 1 ¼ cups of water, and fish sauce to the pot.  Bring to a boil and then reduce the heat to medium low so that the liquid is at a low boil.  Cook, uncovered, for 1 ½ -1 ¾ hours, stirring every 15 minutes, until most of the liquid is evaporated and the pork is tender.  Note – this mixture will be very pale looking and not turn brown and sticky until the very end of the cooking time, so don’t worry!

Increase the heat to medium high and cook, stirring constantly, until all of the liquid is gone and the pork caramelizes to a mahogany brown color.  The rendered fat from the pork and the sugar will create great caramelization and a sticky sweet texture.

While the pork cooks, cook the rice to package directions but also add 1 teaspoon of salt to the water.  When the rice is done, remove it from the heat and let it set for 5 minutes.  Add the vinegar to the rice and fluff with a fork.  Keep warm until ready to serve.

Serve the pork over the rice with pickled veggies on the side.  Garnish with cilantro, mint, and sliced chilis.

*Your favorite type of rice would also work if you prefer long grain white, jasmine, or brown.

You May Also Like...

082C0BBB-683D-4414-955E-65956CEBB089_1_201_a

BLUEBERRY BOMB GREEN GODDESS SALAD

13A1EB28-6595-4EFC-BC18-969AFDC81100_1_201_a

OCEANS 97 SPICY SHRIMP AND BACON PUFF PASTRY BRAID

IMG_2970

CHICKEN SOUP

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00