Recipe: Perfect Vietnamese Caramelized Pork

Vietnamese Caramelized Pork.

Vietnamese Caramelized Pork Vietnamese Caramelized Pork most diverse and own mind sense that unique. Some kinds of Vietnamese Caramelized Pork recipes are also adequate convenient to process and do not pick up long. Although not everyone likes Vietnamese Caramelized Pork food, nowadays some people are got attached and like the various Vietnamese Caramelized Pork foods on hand. This can be seen than the number of restaurants that provide Vietnamese Caramelized Pork as one of the dish. You can have Vietnamese Caramelized Pork using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vietnamese Caramelized Pork

  1. It's of pork country ribs/ shoulder/butt/ picnic shoulder, cut into 1.5 to 2 inch cubes.
  2. Prepare of minced garlic (3 to 4 cloves).
  3. Prepare of tightly packed brown sugar depending on how sweet you like your food (dark preferable, light ok).
  4. It's of fish sauce.
  5. You need of green onion, chopped.
  6. You need of sliced onion (about 1 small).
  7. You need of water.
  8. You need of soy sauce.
  9. Prepare of vinegar (Distilled white, apple cider, or even red or white wine will work).

Vietnamese Caramelized Pork step by step

  1. In a large bowl, combine the pork with the garlic, brown sugar, fish sauce and green onion. Mix thoroughly to ensure even distribution of the seasonings. The best way to do it is just to get in there with your hands and massage the pig. Time permitting, let the pork marinate for 20 minutes or so to allow the seasoning to penetrate the meat..
  2. In deep skillet or pot, heat 2 Tablespoons of a neutral flavored oil over medium high heat and sear the pork, 4 or 5 pieces at a time (don't want to crowd the cooking surface) until the fatty bits get a rich, dark, caramel color, 2 to 2.5 minutes per side. This is one of those rare instances in which you could actually put the seared pork back into the bowl with the uncooked pork without worrying about contamination because all of it is going back into the pot to cook for a long time..
  3. After the pork is seared, add the onions into the pot and saute until they just begin to become translucent, about 2 minutes. This quick saute develops the flavor of the onion and helps it hold some shape during the long simmer..
  4. Put the pork back in the pot, and increase the heat to medium high. Add the water, soy sauce and vinegar, stir to ensure they get evenly distributed, and bring to a gentle boil (i.e., the liquid is bubbling gently and consistently but not so actively that it splatters)..
  5. Reduce the heat to medium low and cover the pot. Simmer 45 to 50 minutes, stirring every 15 minutes or so to ensure that the meat gets evenly seasoned and cooked. Because heat accumulates, watch for signs that it's getting too high (the aforementioned splattery bubbling) and adjust back down if that happens. At this point, the meat should be fork tender. If not, cover and simmer another 5 minutes or so..
  6. Once the meat is fork tender, uncover and reduce the heat to low. Simmer another 15 minutes to reduce, thicken and further caramelize the braising liquid. Stir every 5 minutes to further ensure even seasoning and cooking. If you refrigerate the leftovers, you'll find that the braising liquid becomes gelatinous due to the collagen from the pork. Just give it a warming on the stove or a zap in the microwave, and it's back to its saucy goodness in no time. Enjoy!.

Obtain ingredients for making Vietnamese Caramelized Pork recipes is also not tough. You can easily get the main ingredients at the nearest supermarket and indeed on the market. There are ample kinds of Vietnamese Caramelized Pork that are convenient and quick to process into delicious serving. You can constantly praxis this Vietnamese Caramelized Pork recipe at home, and can presenting it to your children and extended family. If you wish to cook another foods on our website, we supply sundry types of food recipes which are of course very delicious and enjoyable to enjoy, please try them.

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