Vietnamese Clay Pot Pork
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.