vietnamese pork recipe

Recipe VIDEO above.&nbsp;"Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces!&nbsp;

Vietnamese Caramel Pork

water

pork

/ 375 ml coconut water ((Note 1b))

eschallot / shallot (, very finely sliced (Note 2))

garlic (, minced)

tbsp fish sauce

tsp white pepper

Red chilli and finely sliced shallots/green onions

Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.

Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).

Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.

At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).

Stir and the pork will brown and caramelise in the fat.

Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.

Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.

These fragrant lemongrass pork chops are succulent, sweet and the essence of Vietnamese cuisine. Grilling gives an authentic pop of char to these unique South East Asian delights.

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

pork chops ((thin chops, bone in))

lemongrass stalks ((white parts only, very finely chopped))

cilantro ((stems only, chopped))

soy sauce

Thai chillies ((finely sliced))

peanut oil ((or vegetable/canola))

tbsp rice wine ((or Chinese cooking wine))

tbsp sugar

½ tsp white pepper

Sugar

200 ml boiling water

ml fish sauce

200 ml white vinegar

garlic ((very finely chopped))

Thai chilli ((very finely chopped))

cucumber

tomatoes tomatoes

cilantro ((chopped))

tbsp mint ((chopped))

broken rice ((cooked))

Combine all the marinade ingredients with the pork and leave covered or in a plastic bag in the fridge for as long as you can! 24 hours is great, 4 hours minimum.

Once marinated, heat a BBQ grill or a skillet pan. Cook the pork chops for about 4-5 minutes per side (depending how thick your chops are) a thicker chop may take 5-7 per side. My chops were about 1-inch (2.5cm) thick.

Leave the chops to rest for 2 minutes before serving.

Boil the water and when hot, pour over the sugar. Add the fish sauce and vinegar and whisk until the sugar is dissolved. Add the garlic and chilli and stir. Leave to cool to room temperature. You can store in a jar in the fridge for up to 2 months.

For the Nước chấm dipping sauce

Make a simple salad with cucumber, tomato, cilantro and mint. Serve a little cooked broken rice (or Jasmine rice) alongside the salad and the little Nước chấm dipping sauce on the side in individual bowls per person.

For the accompaniments

Vietnamese grilled lemongrass pork chops, this pork chop recipe is packed full of flavors with the perfect balance of sweet and savory.

Vietnamese Grilled Lemongrass Pork Chop Recipe (Sườn Nướng)

pork chops (about 3 lbs)

fish sauce

oyster sauce

sugar

honey

black pepper

lemongrass

garlic

green onions (thinly sliced; whites/greens separated)

neutral oil (divided)

My favorite Vietnamese dish of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the wonderful flavors of Vietnam together.

Northern Vietnam Vermicelli Noodles with Grilled Pork Meatballs (Bun Cha Hanoi)

lbs pork (at least 20% fat)

brown sugar

rice powder

MSG (optional)

garlic (finely minced)

shallot (finely minced)

vegetable oil (for coating hands to prevent sticking)

Lettuce

Cucumber

Vietnamese herbs

oz dried rice vermicelli noodles (Jiang Xi brand)

unripe green papaya

fine sea salt

white sugar

white vinegar

lime juice (1 fresh lime)

coconut soda (Coco Rico)

Thai chili peppers (thinly sliced)

Season pork

In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, brown sugar, ground black pepper, roasted rice powder, MSG, lemongrass, garlic, and shallots.

Make patties and grill

To prevent the ground pork mixture from sticking to your hands, oil them with vegetable oil. Roll the mixture into 32 small patties. Grill the patties over charcoal fire for a more authentic taste, about 8 minutes per side or until lightly charred. You can also pan-fry the patties on high heat on the stovetop or air-fry them at 350°F, about 5 minutes per side.

Make the quick pickled papaya

In a medium bowl, combine sliced papaya and salt. Let it sit for 30 minutes. Rinse the salted papaya under cold running water and squeeze out excess water. Drain. Mix with water sugar and vinegar. Set aside.

Make the dipping sauce/broth

In a large bowl, mix together water and sugar until sugar is completely dissolved. Add fish sauce, lime juice, coconut soda, garlic, and chili peppers. Adjust to taste if needed.

Cook the noodles

Assemble

for each serving. In a small bowl, add pork patties, pickled papaya and cover with dipping sauce/broth. Serve with rice noodles and a platter of vegetables and herbs on the side.

https://www.youtube.com/watch?v=p95xQsGJRTc

One of my favorite Vietnamese dishes of all time, this refreshing and light dish is made with rice noodles, charcoal-grilled pork patties, fresh vegetables and Vietnamese herbs. It's served with a sweet chili sauce and pickled vegetables to bring all the flavors together.

Full recipe: https://www.vickypham.com/blog/bun-cha-hanoi

A sweet, sticky BBQ pork found all over Chinatown. Perfect for sandwiches, noodle soups, stir-fries, or over steamed rice, its versatility makes it a must to double or triple the recipe at home!

Vietnamese/Chinese Barbecue Pork (Thit Xa Xiu/Char Siu)

lbs pork shoulder/butt

Red Pork Seasoning Mix

Chinese Five Spice Powder

½ teaspoon ground black or white pepper

garlic powder

chicken bouillon powder

hoisin sauce

all-purpose soy sauce

sesame oil

Marinate pork

Cut the pork into long strips about 2 inches wide. Make sure strips are uniform for evening cooking. In a small bowl, mix together red pork seasoning mix, five-spice powder, black/white pepper, garlic powder, chicken/mushroom bouillon powder, hoisin sauce, oyster sauce, soy sauce, sesame oil, and sugar until you get a smooth paste. Slather the mixture evenly on the pork strips and marinate for at least one hour or overnight in the fridge for better results.

Roast

Preheat oven to 400°F. Place the pork on a wire rack with a pan underneath to catch the drippings. Roast for 30 minutes. Flip the pork and roast for another 30 minutes.

Prepare glaze

Combine honey and hot water in a small bowl until completely dissolved. Slather the honey glaze onto the pork with a brush. Place it back into the oven and turn the heat up to 450°F. Bake for 10 minutes on each side to get a nice caramelized crust.

https://www.youtube.com/watch?v=dpLX9od8H04

How to make Vietnamese / Chinese BBQ Pork (Xa Xiu / Char Siu)

Ingredients:

Pork Marinade

3 lbs pork shoulder/butt (cut into long strips about 2 inches wide; make sure strips are uniform for evening cooking)
3 tablespoons Chinese BBQ Pork Seasoning Mix
1/2 teaspoon Chinese Five Spice Powder
1/2 teaspoon ground black or white pepper
1/2 teaspoon garlic powder
1 teaspoon chicken or mushroom stock powder
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon all-purpose soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon granulated white sugar

Honey Glaze

1 tablespoon honey
1 tablespoon water

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Vietnamese/Chinese BBQ Roast Pork Recipe (Xa Xiu/Char Siu)

Crunchy and flavorful, these tender pork bites are marinated in a savory blend of seasonings, deep-fried to golden perfection, and then tossed with fragrant garlic, shallots, and colorful peppers. Perfect as an appetizer or add to rice or noodles for a more filling meal.

Crispy Salt and Pepper Boneless Pork (Thịt Heo Rang Muối Tiêu)

pork shoulder

baking soda

sea salt

white pepper

onion powder

Shaoxing cooking wine

corn starch

Vegetable oil

garlic (thinly sliced)

shallots

jalapeños peppers

Prepare the Pork

Rub with a teaspoon salt and rinse with water to remove any odor and drain dry (optional). Trim off any excess fat then slice into bite-sized thin pieces. Place the pork in a bowl. Add baking soda, water, salt, chicken bouillon powder, ground black pepper, ground white pepper, garlic powder, onion powder, and cooking wine. Hold off on the egg and cornstarch for now. Marinate at least 30 minutes or overnight for better flavor.

Deep Fry the Pork

Fill a wide wok or skillet (at least 10-inches wide) with 2 inches of oil and heat to 375°F. While waiting for the oil to come to temperature, add egg and cornstarch to the pork mixture. Mix until the egg is broken and the pork pieces are well coated with a thick slurry. Quickly and carefully drop the pork pieces one by one into the hot oil. Deep fry in two batches to prevent overcrowding and dropping the temperature. Deep fry for about 3-5 minutes or until golden brown. Transfer the fried pork to a wire rack or a plate lined with paper towels to absorb excess oil. Repeat with the second batch.

Pan Fry and Add Aromatics

Remove the oil from the wok, leaving about 2 tablespoons (a thin layer). Add minced garlic, shallots, and jalapeños/bell peppers. Sauté until fragrant (about 20 seconds on really high heat to get the wok hei flavor). Add the fried pork back into the wok. Toss quickly until the pork is evenly coated with the garlic and jalapeños/bell peppers. No need to cook further.

Serve

Transfer the fried pork and all the aromatics to a serving plate and enjoy immediately for the best crunch.

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Top 8 vietnamese pork recipe recipes from across the web

The most viewed vietnamese pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vietnamese Caramel Pork

Vietnamese Grilled Lemongrass Pork ...

Vietnamese Grilled Lemongrass Pork ...

Northern Vietnam Vermicelli Noodles...

Northern Vietnam Vermicelli Noodles...

Vietnamese/Chinese Barbecue Pork (T...

Vietnamese/Chinese Barbecue Pork (T...

Crispy Salt and Pepper Boneless Por...

The most viewed vietnamese pork recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine