Ingredients
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2 fl oz/¼ cup (60 ml) Vegetable Oil
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1 lb 2 oz (500 g) Pork
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2½ oz/½ cup (70 g) Palm Sugar
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4 Green Onion
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4 Garlic
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5 cm (2 inch) chunk fresh Ginger
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4 fl oz/½ cup (125 ml) Fish Sauce
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½ teaspoon ground White Pepper
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Coriander
Directions
Cooking food in unglazed clay pots is common in Vietnam and China. These pots can be picked up at Asian speciality stores and need to be treated before using. To treat a clay pot, soak it in cold water for several hours, then put the empty pot in a warm oven for a couple of hours until completely dry. The pot can then be placed directly on a hotplate. Wonderfully sweet, dark and fragrant, this pork hotpot is begging to be washed down with a wheat beer.
Steps
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1
Done
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Preheat the oven to 160°C (315°F). Heat the oil in a clay pot or a small heavy-based saucepan over high heat. Add several cubes of pork and cook for 2–3 minutes, or until golden. Remove to a plate. Allow the oil to reheat and for any water to sizzle away. Cook the remaining pork, then remove from the pot. |
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2
Done
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Add the palm sugar to the pot. Use metal tongs or a large metal spoon to stir the sugar so it dissolves in the oil. Let the sugar cook in the hot oil and it will start to froth up and bubble, a bit like toffee. Let it cook like this for 1 minute without burning. |
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3
Done
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Add the spring onion, garlic and ginger to the pot. Stir a few times to separate the ingredients so they cook evenly. Cook for 1 minute, just to soften. |
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4
Done
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Stir in the fish sauce, pepper and 125 ml (4 fl oz/½ cup) water. Return the pork to the pot and give it a good stir. Bring to the boil, then put the lid on. Transfer to the oven and bake for 1½ hours, or until the pork is sweet, dark and tender. Serve with coriander and jasmine rice. |
