When I was in college, I often went to the east side of Los Angeles for authentic Vietnamese food. In the city of Alhambra there are over a hundred Vietnamese restaurants, mostly owned by Vietnamese people and all the foods are extremely authentic and just amazingly excellent. From those taste memories, I cook Vietnamese foods at home all the time. Today I want to share my family's favorite dish, Vietnamese Coconut Braised Pork Belly.
<Direction>
Cut the pork belly into 2 inch square size and marinate with fish sauce, sugar, salt, and shaved garlic for 1 hour.
In a medium size pot, cook the pork with oil 1 minute on each side with high heat.
After all surfaces are browned, add onion and cook 1 more minute.
Add coconut milk, water and seasoning, then bring to a boil and simmer for 2 hours or if using a slow cooker for 5 hours high. (I usually use a slow cooker and forget about it)
<Ingredients> for 4 people
2 lbs pork belly, large diced
1 medium onion, sliced
1 can coconut milk
2 tbsp Thai or Vietnamese fish sauce (I use Thai one)
6 cloves galic, shaved
2 tbsp sugar
1 tsp salt
1/4 tsp black pepper
2 cups water
1 tbsp cilantro, chopped
1 lemongrass spring
1 star anise
This braised pork technique we use in Japan for Kakuni/Japanese braised pork with soy sauce and sake. In Vietnam, they don't use any alcohol to cook meat softer instead using coconut milk and Vietnamese seasonings. The pork will be super tender and melt in your mouth so you must try it!
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