Vietnamese Braised Pork
Chef Angus
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
120 minutes
Hey there, it’s Chef Angus! 🐷 We’re diving into a rich and savory Vietnamese Braised Pork, packed with flavor! Tender chunks of ButcherBox pork shoulder, marinated overnight and slowly braised in a sweet caramel sauce with fish sauce, soy, and coconut water. We’re adding boiled eggs for an authentic touch, all served over jasmine rice with fresh herbs and a little chili heat. Get ready for a melt-in-your-mouth dish that’s going to be a game-changer! 🍚🌶
Ingredients
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2 lbs ButcherBox bone-in pork shoulder, cut into large chunks
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4 eggs (optional, for authentic Thịt Kho)
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2 tablespoons canola oil
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3 garlic cloves, minced
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2 shallots
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1 nub of ginger
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2 tablespoons fish sauce
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2 tablespoons soy sauce
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1 cup coconut water (or water)
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1 tablespoon sugar (for caramelizing)
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1 teaspoon black pepper
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2-3 Thai bird chilies, sliced (optional, for heat)
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3 green onions
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Fresh cilantro
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To taste, Balinese Truffle Salt (or kosher salt)
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Cutting board
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Knife
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Large Dutch oven or heavy-bottomed pot with lid
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Wooden spoon
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Small mixing bowl
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Tongs
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Paper towels
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Measuring cups and spoons
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Slotted spoon
Mise En Place 🔪
Directions
Homework: 24 Hours Before Cooking 🕑
Marinate the pork shoulder. Pat the pork shoulder chunks dry with paper towels. In a mixing bowl, combine 1 tablespoon fish sauce, 1 tablespoon soy sauce, black pepper, and garlic. Rub the mixture all over the pork shoulder chunks. Cover and refrigerate for at least 4 hours, or overnight for best results.
Preparation 🥒
If including eggs, boil them for 8-10 minutes until hard-boiled. Once cooked, peel the eggs and set them aside.
Heat 1 tablespoon of sugar in the Dutch oven over medium heat. Stir continuously as it melts and turns a deep amber color, about 3-4 minutes. Be careful not to burn the sugar! Once caramelized, immediately add the marinated pork shoulder to the pot and toss to coat in the caramel.
After coating the pork in the caramel, add 2 tablespoons of canola oil to the pot and sear the pork on all sides until browned, about 3-4 minutes per side.
Add the sliced shallots and minced garlic and sauté for another 2 minutes until fragrant.
Add the coconut water (or water), remaining fish sauce, and soy sauce to the pot. Bring the mixture to a simmer, then cover and lower the heat to medium-low.
Let the pork braise for 1.5 to 2 hours, turning the pieces occasionally, until the meat is tender and nearly falling off the bone.
During the last 30 minutes of cooking, add the peeled boiled eggs to the pot to soak up the flavors.
How to Cook 🍳
Continue to braise the pork until it is fork-tender and the sauce has reduced to a thick, flavorful glaze. If needed, add a splash of water to prevent the sauce from getting too thick.
Taste the sauce and adjust seasoning with Balinese Truffle Salt or more fish sauce, depending on your preference.
Once the pork is done braising and you've adjusted the seasoning, stir in the minced ginger and allow it to infuse for 2-3 minutes before serving.
Remove the pork from the pot and let it rest for a few minutes. Serve with jasmine rice, garnishing with fresh green onions, cilantro, and a few slices of Thai bird chilies for added heat.
For an authentic touch, cut the boiled eggs in half and serve them alongside the pork. Enjoy this classic, savory, and slightly sweet Vietnamese dish brought to life with ButcherBox bone-in pork shoulder!