Best 6 Vietnamese Clay Pot Pork Recipes

VIETNAMESE CARAMEL PORK

Steps:

• 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.

CLAY POT PORK

Steps:

• Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
• Combine the chicken stock and fish sauce and carefully add at arm's length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don't worry, it will melt again.)
• Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
• Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
• Remove from heat, add the green part of the scallions, and serve over steamed white rice.

THIT KHO TO -- PORK IN CLAY POT

Steps:

• Make the caramel by heating the sugar in a small, heavy-based pan over a low heat.
• Stir constantly until it is moist and thick.
• Take off the heat and add the fish sauce.
• Return to a low heat and stir until the sugar dissolves.
• Add the shallots and pepper to the caramel and leave to cool.
• Pour the sauce into a claypot or flameproof casserole.
• Add the pork to the sauce.
• Cover and simmer for about 30 minutes over a low heat, stirring occasionally.
• At the end of cooking, the pork should be in a little rich gravy.
• Serve with the egg if using, spooning the gravy over them.

VIETNAMESE CLAY POT PORK

Steps:

• Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
• Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
• When it comes to a boil, lower heat to simmer.
• Cut hard boil eggs in half and put into pot.
• This step is optional, but the eggs will absorb all the sauce and taste heavenly!
• Cover the pot and let it simmer.
• I find the longer you leave it, the better it taste.
• But after 30-35 minutes it's done.
• Serve with cooked white rice or basmati, and that's a meal there.
• Normally we just steam cabbage or water spinach for vegetables.

CLAY POT PORK

Steps:

• Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
• Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
• Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
• Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.

VIETNAMESE CLAY POT CHICKEN

Steps:

• Remove the skin from the chicken.
• Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently.
• Cover and place in the fridge for at least three hours, but not more than 24 hours.
• Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently.
• Cover and place the clay pot into a cold oven.
• Turn oven temperature to 360F - 375F (moderate heat).
• Bake for 1 hour or until chicken is tender.
• If using shiitake mushrooms, add 15 minutes before the end of cooking time.