Posted on Wed 7th August 2024
Vietnamese Caramel Pork Shoulder
This Caramalised Vietnamese Coconut Pork is sure to leave your friends and family wanting more! A huge thank you to Monsoon Valley Wines for sponsoring this video!
Cuisine
Vietnamese
Time
45min
Servings
2
Ingredients
500g pork shoulder / neck, sliced thinly
Base Ingredients
10 Thai shallots soaked and finely sliced (keep the soaking water)
½ thumb sized piece galangal / ginger sliced
3 cloves garlic, finely chopped
Pinch Rajah white pepper
2 tbsp coriander seeds
1 large red chilli, finely sliced
The Braising Liquid
200ml coconut water
100ml chicken stock
150ml Monsoon Valley Rosé Wine (optional)
4-5 tbsp soft brown sugar or palm sugar
1-2 tbsp fish sauce
Method
Preparation
Cover the base of a wok with oil and bring it up to a medium heat. Add the coriander seeds and allow to toast for a few seconds before adding the rest of the base ingredients. Add the pork and seer for 4-5 mins. Then remove the meat from the wok (as best you can without removing the base ingredients).
Cooking
To the base ingredients add the palm sugar and fish sauce. Turn up the heat and allow the liquid to bubble up. Now add the coconut water a little at a time, allowing the liquid to bubble up again in-between. Once all of the coconut water is in, bring to a vigorous boil. Finally add the rosé wine (optional), stock and a dash of the shallot water for added flavour.
Now add the meat back and leave to cook for an hour and 30 mins. Don’t cover with a lid, rather allow the liquid to reduce. Once you have a sweet and salty sticky sauce, you’re ready to serve it up with steamed rice.