Clay Pot Pork

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 55mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Easy recipe! Good with beef too!
     
Advertisement

RECIPE SUBMITTED BY

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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes