Best 3 Vietnamese Pork And Five Spice Recipes

Tantalize your taste buds with the tantalizing flavors of Vietnamese Pork and Five Spice, a symphony of culinary delights that will transport you to the vibrant streets of Vietnam. This delectable dish, steeped in tradition and bursting with exotic spices, promises an unforgettable gastronomic experience. Embark on a flavor journey as you explore the depths of this savory dish, where tender pork is lovingly marinated in a fragrant blend of five-spice powder, garlic, shallots, and fish sauce, then meticulously slow-cooked until it reaches melt-in-your-mouth perfection. Accompanying the pork is a medley of crisp vegetables, each adding a unique textural element to the dish. From the crunchy snap of fresh carrots and celery to the tender-crisp crunch of bell peppers and the delicate softness of baby corn, this dish is a symphony of textures that will keep your taste buds enthralled.

But the culinary adventure doesn't stop there. This article is a treasure trove of authentic Vietnamese recipes, each offering a distinct flavor profile that will tantalize your palate. From the zesty and herbaceous Vietnamese Pickled Vegetables, perfect for adding a pop of acidity and brightness to any meal, to the rich and flavorful Vietnamese Caramel Sauce, a versatile condiment that can be drizzled over meats, vegetables, or even ice cream, this article has something for every taste and preference. Discover the secrets of Vietnamese cuisine as you delve into the intricacies of these recipes, each carefully crafted to deliver an authentic taste of Vietnam. So, prepare to embark on a culinary journey like no other, where each bite is a celebration of Vietnamese culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE BRAISED PORK RIBS

Vietnamese Braised Pork Ribs image

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

Provided by David Tanis

Categories dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

Steps:

Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram

VIETNAMESE CARAMEL PORK

Vietnamese Caramel Pork image

Recipe VIDEO above. "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!

Provided by Nagi

Categories Main

Time 1h40m

Number Of Ingredients 9

Ingredients

1/2 cup / 100g brown sugar, tightly packed
1 tbsp water
1 kg / 2 lb pork shoulder ((butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a))
1.5 cups / 375 ml coconut water ((Note 1b))
1 eschallot / shallot (, very finely sliced (Note 2))
2 garlic cloves (, minced)
1 1/2 tbsp fish sauce
1/4 tsp white pepper
Red chilli and finely sliced shallots/green onions

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.

Nutrition Facts : ServingSize 365 g, Calories 727 kcal

PAN-ROASTED 5-SPICE PORK LOIN

Pan-Roasted 5-Spice Pork Loin image

This pan-roasted pork loin uses lots of spices and an Asian-inspired marinade for a truly flavorful cut of meat. And it's perfect to use for a Vietnamese bahn mi sandwich!

Provided by Chef John

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 (2 pound) boneless pork loin roast, trimmed of fat
¼ cup rice vinegar
3 cloves garlic, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
2 teaspoons sriracha hot sauce, or to taste
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil for pan roasting

Steps:

Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Transfer to a plate to rest at least 5 minutes before slicing.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 2.4 g, Cholesterol 107.6 mg, Fat 21.8 g, Fiber 0.3 g, Protein 37.5 g, SaturatedFat 7.4 g, Sodium 1391.2 mg, Sugar 0.4 g

Tips:

For the best flavor, use a combination of pork shoulder and pork belly. The shoulder will provide a rich, meaty flavor, while the belly will add a layer of fat that will keep the meat moist and juicy.
Be sure to marinate the pork for at least 30 minutes, or up to overnight. This will allow the flavors of the marinade to penetrate the meat and give it a delicious flavor.
When searing the pork, be sure to get a good sear on all sides. This will help to lock in the juices and create a beautiful crust.
Cook the pork until it is cooked through, but not overcooked. Overcooked pork will be dry and tough.
Serve the pork with your favorite sides, such as rice, noodles, or vegetables.

Conclusion:

This Vietnamese pork and five-spice recipe is a delicious and easy-to-make dish that is perfect for any occasion. The combination of pork shoulder and pork belly, along with the aromatic five-spice powder, creates a dish that is both flavorful and satisfying. Whether you serve it with rice, noodles, or vegetables, this pork dish is sure to be a hit.