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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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From Gourmet's Diary of a Foodie, episode 219, Vietnam: The Taste of Simplicity. You don't actually need a clay pot to make this; any heavy bottomed saucepan will do. The fish sauce (nam pla) is crucial to get the right flavor; do not attempt to substitute. Ingredients:
1/3 cup sugar |
3/4 cup chicken broth or 3/4 cup water |
1/3 cup vietnamese fish sauce (nam pla) |
3 shallots, thinly sliced |
2 garlic cloves, thinly sliced |
3 scallions, thinly sliced on the bias with white and green parts kept separate |
1 lb trimmed boneless pork shoulder, cut into 1-inch cubes |
1 teaspoon finely ground black pepper |
Directions:
1. Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
2. Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
3. Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
4. Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.
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