Vietnamese Clay Pot Pork

Servings: 4
Prep Time: 80 minutes


3 tablespoons canola oil

3 pounds pork shoulder (cut into 1-inch cubes)

1/2 teaspoon salt

1/2 teaspoon black pepper

2 shallots (sliced 1/8-inch)

2 cloves garlic (crushed)

2 thai chiles (crushed)

2 inches ginger (piece, fine julienne)

1 cup caramel sauce (1/2 pound palm sugar, ½ cup fish sauce)

1 cup pork stock

3 cups coconut water

1 cup green onion (sliced thin)

1/4 bunch cilantro leaves

1. Season pork with salt and pepper. Heat oil in a Dutch oven over high heat. Add the pork in batches and sear on all sides for 4-5 minutes or until well browned. Transfer the meat to a clay pot.

2. Pour off all but 2 tablespoons of oil and add the shallots, reducing heat to medium and cook for 3 minutes. Add the garlic, chiles and ginger and cook for an additional 3 minutes, stirring frequently. Transfer the cooked aromatics to the clay pot with the pork.

3. Add the caramel sauce, pork stock, and coconut water to the clay pot and bring to a simmer. Cover and place in a 350F oven for approximately 1.5 hours, or until the pork is tender, but not falling apart.

4. Serve the pork along with the cooking liquid in a bowl and garnish with green onion and cilantro along with a side of steamed rice.

Courtesy of the National Pork Board, Des Moines, Iowa.