Vietnamese caramel and coconut pork with pomelo salad

Recipes / Meat

Create an authentic Vietnamese-style dinner with this delicious caramel and coconut pork served on a bed of coconut rice.

Recipe «Vietnamese caramel and coconut pork with pomelo salad» presented in category Recipes / Meat, to prepare this dish you will need no more 2:10 minutes. To make this dish at home by prescription from the author sheff would need: 1/4 cup peanut oil, 1 cup finely chopped palm sugar, 1/4 cup shredded fresh ginger, 3 garlic cloves, thinly sliced, 6 eschalots, peeled, thinly sliced , 1.2kg pork belly, skin on, 1/2 cup fish sauce, Juice of 4 drinking coconuts , 1/4 cup soy sauce, 50g fresh dry coconut, grated, 2 tbsp lime juice, 3 pomelos, peeled, segmented, cut into 2cm pieces, 1 cup round mint leaves, 1 cup coriander leaves, 1/3 cup fried eschalots , to serve, 1 cup jasmine rice.

Ingredients:

  • 1/4 cup peanut oil 
  • 1 cup finely chopped palm sugar 
  • 1/4 cup shredded fresh ginger 
  • 3 garlic cloves, thinly sliced 
  • 6 eschalots, peeled, thinly sliced 
  • 1.2kg pork belly, skin on 
  • 1/2 cup fish sauce 
  • Juice of 4 drinking coconuts 
  • 1/4 cup soy sauce 
  • 50g fresh dry coconut, grated 
  • 2 tbsp lime juice 
  • 3 pomelos, peeled, segmented, cut into 2cm pieces 
  • 1 cup round mint leaves 
  • 1 cup coriander leaves 
  • 1/3 cup fried eschalots , to serve 
  • 1 cup jasmine rice 
  • 175ml coconut milk 
  • 175ml water 

Instructions

  1. Heat oil in a large flameproof casserole pan or saucepan over medium heat. Add 140g of palm sugar and cook, stirring, for 4 minutes or until sugar caramelises. Add ginger, garlic and half the eschalot, and cook, stirring, for 30 seconds or until aromatic. Add pork and stir to coat. Add 1/3 cup (80ml) fish sauce, coconut juice and soy sauce. Bring to boil, then reduce heat to low and simmer, skimming surface occasionally, for 1 hour or until tender.
  2. Remove pork from pan, cover with foil and set aside in a warm place to rest. Increase heat to high and cook sauce for 30 minutes or until reduced by two-thirds. Reduce heat to low. Return pork to pan and stir to coat. Cook, covered, for 20 minutes, basting regularly.
  3. Preheat oven to 180C. Spread coconut over a foil-lined oven tray and cook in oven for 15 minutes or until toasted. Cool.
  4. To make coconut rice, cook jasmine rice following packet instructions for the absorption method, substituting coconut milk for half the water.
  5. Meanwhile, place lime juice, remaining fish sauce and palm sugar in a bowl and stir until sugar dissolves. Combine pomelo, mint, coriander, remaining eschalots and toasted coconut in a bowl. Add dressing and gently toss to combine. Remove pork from sauce, slice and arrange on plates. Top with a little sauce and pomelo salad, then sprinkle with fried eschalots. Serve with coconut rice.