Clay Pot Pork
- Ready In:
- 1hr 55mins
- Ingredients:
- 8
- Serves:
-
4
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
- 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.
- 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.
- Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
- 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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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!