Vietnamese Caramel Pork for babe using Squid Brand Fish Sauce
Recipe
Ingredients
- 1kg diced pork shoulder, skin removed
- 2 tbsp Squid Brand Fish Sauce
- 150g brown sugar
- 300ml coconut water
- 1 shallot, sliced fine
- 3 cloves garlic, crushed
- 1 stick lemongrass, smashed
Method
1. In a heavy based pot over medium-high heat, place your sugar with a dash (around 30ml) of cold water.
2. Once the sugar has dissolved and is starting to turn into a caramel, add the Squid Brand Fish Sauce and stir.
3. Add the diced pork and mix well so the caramel is covering the pork.
4. Pour in the coconut water and once simmering, turn to a low simmer for 1.5-2 hours.
5. Once the liquid has evaporated you should be left with sticky cooked pork. If your pork still seems a little bit tough, add a dash of water and keep cooking.
6. Serve with jasmine rice, chilli and coriander. Enjoy!
Chinese-Style Glazed Pork Belly
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Here is what you'll need!
Chinese-Style Glazed Pork Belly
Servings: 2-3
INGREDIENTS
500 grams pork belly, preferably lean
1 liter water
4 slices ginger
1 spring onion, cut into 2-inch pieces
2 cloves garlic, crushed
15 milliliters oil
25 grams brown sugar
45 milliliters light soy sauce
45 milliliters dark soy sauce
30 milliliters rice wine, shaoxing
250 milliliters water
Cooked rice, to serve
Sliced green onions, to serve
PREPARATION
Cut the pork belly into roughly 1-inch chunks.
Bring the water to a boil in a pot, then add the pork, ginger, onion, and garlic, cooking for about 3-4 minutes.
Remove the pork from the water and drain it on a plate lined with a paper towel. Discard the remaining water and vegetables. After cleaning and drying the pot, heat it with the oil over high heat.
Place the pork back in, cooking until browned. The oil may pop and splash so be careful.
Add the brown sugar, turning the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
Immediately add the soy sauces and rice wine, stirring and cooking for about 5-6 minutes or until the liquid has reduced into a thick glaze.
Add the water, stir, and cover the pot for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Check and stir every 10 minutes or so and add water if the pot is getting dry.
When the 45 minutes are up, remove the lid, checking to see if the sauce coats the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
Serve immediately over a bowl of rice and sprinkle with sliced green onions.
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MUSIC
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One secret ingredient makes the BEST Vietnamese pork belly | Marion’s Kitchen
Vietnamese pork belly is a classic but I've added a new secret ingredient. Yep, I’m taking something that’s usually found in the drinks cabinet and I’m bringing it with me into the kitchen. Get set for fork-tender sticky pork belly that’s enhanced even further with a lush caramel sauce packed with fragrance, flavour and intrigue, thanks to a welcome addition of Angostura Aromatic Bitters.
In collaboration with Angostura Bitters #angosturabitters #sponsored | Life is better with a little bit of bitters. It’s time to get Angostura Bitters out of the cupboard and into the spice rack. Check out Angostura Bitters at
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
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Caramelized Pork and Eggs (Thit Kho Tau) | Helen's Recipes
INGREDIENTS (serves 8-12)
1kg pork belly or boneless pork leg = 2.2lb
1/2 tsp salt
1/2 tsp pepper
1 tsp seasoning powder (Knorr or MSG, optional)
1 tbsp minced shallot (or white part of spring onion)
1 tbsp minced garlic
1/2 cup fish sauce
600ml coconut juice (2.5 cups)
600ml water (2.5 cups)
5 hard boiled eggs (or fried tofu cubes or mushroom)
To shorter cooking time, you can buy a pressure cooker here:
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Vietnamese Caramalised Pork Bowls
Crazy delicious, crazy FAST!!!
Caramelised pork is a Vietnamese dish, and this is a super fast ground pork (mince) version. All the flavour, in one delicious pork bowl!
Caramelized Pork Stew | Kaw Sach Chrouk | ខសាច់ជ្រូក | Cambodian Recipe
Ingredients:
- 1 1/2 lbs of pork butt (pork shoulder or pork belly can also be used)
- 5 hard boiled eggs
Seasonings for marinade:
- 1 tbsp of sweet soy sauce
- 1 tbsp of dark soy sauce
- 2 garlic cloves
- 1 tbsp of black peppercorns
Caramelize process:
- 1/4 cup of water
- 1/4 cup of sugar
Seasonings for stew: *adjust seasonings to taste
- 1/2 tbsp of salt
- 1 tsp of msg (optional)
- 1/2 tbsp of chicken bouillon
- 1 tbsp of fish sauce