Claypot Vietnamese Pork Food

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VIETNAMESE CLAY POT PORK



Vietnamese clay pot pork image

One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.

Provided by Nolita_Food

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons canola oil
1/4 cup sugar
2 -3 cloves garlic, minced
2 whole shallots, chopped
1 tablespoon minced ginger
1 -2 chili, chopped
2 tablespoons fish sauce (or change depending on your taste)
1 1/2 lbs pork tenderloin, cubed about 1 1/2 inch in size
1 pinch salt, to taste
1 pinch pepper
4 -6 hard-boiled eggs, peeled (optional)
1/2 cup water

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.

Nutrition Facts : Calories 327.8, Fat 13.1, SaturatedFat 2.6, Cholesterol 110.6, Sodium 836, Carbohydrate 15.1, Fiber 0.2, Sugar 12.9, Protein 35.9

CLAY POT PORK



Clay Pot Pork image

Provided by John Willoughby

Categories     dinner, weekday, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1/3 cup sugar
3/4 cup chicken stock, more if necessary
3 tablespoons fish sauce
3 shallots, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons minced ginger
1 teaspoon black pepper
1 small fresh chili, minced optional
3 scallions, trimmed and thinly sliced on the bias, green and white parts separated
1 1/2 pound boneless pork shoulder or pork belly cut into 1-inch cubes
Steamed white rice for serving

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.

Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 28 grams, Fat 31 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1243 milligrams, Sugar 22 grams

THIT KHO TO -- PORK IN CLAY POT



Thit Kho to -- Pork in Clay Pot image

This comes from a Vietnamese cookbook, lent to me by a friend. She loves this recipe but I've not tried it yet.

Provided by Sackville

Categories     Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons chopped shallots
1/2 teaspoon fresh ground black pepper
225 g boneless pork loin, thinly sliced
1 egg, hard boiled and halved (optional)
3 tablespoons muscovado sugar or 3 tablespoons soft brown sugar
4 tablespoons fish sauce

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.

Nutrition Facts : Calories 317, Fat 14.2, SaturatedFat 4.9, Cholesterol 70.9, Sodium 2836.9, Carbohydrate 22.2, Fiber 0.1, Sugar 20.2, Protein 24.3

VIETNAMESE CLAY POT CHICKEN



Vietnamese Clay Pot Chicken image

This is a delicious and well known Vietnamese dish which you can prepare in your own home. Many traditional Vietnamese recipes are prepared in a clay pot, which is first soaked in water before being placed in a cold oven. As the pot heats up in the oven, tiny water particles are released, causing a pressure-steaming effect to cook the food. The result? Intensified flavour and tenderness, retention of nutrients and vitamins, and a wonderful aroma when the lid is removed. If using your clay pot for the first time, submerge it and the lid overnight in cold water, then proceed with the recipe. Thereafter the pot and lid need only be soaked for 15 minutes prior to using. It is important to use an unglazed clay pot, not a terra cotta baking pot with glazed interior and unglazed exterior. When removing the hot clay pot from the oven, always set it on a cloth pad or towel rather than a cold surface, or the sudden change in temperature may crack the pot. Preparation time for this recipe does not include soaking the pot or the time needed to marinate the chicken.

Provided by Daydream

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 lbs chicken thigh fillets, halved
2 small yellow onions, quartered
12 ounces baby bok choy, chopped coarsely
1/2 cup chicken stock
4 ounces fresh shiitake mushrooms, halved (optional)
4 garlic cloves, crushed
1 tablespoon vietnamese fish sauce, plus
1 teaspoon vietnamese fish sauce
1 tablespoon soy sauce, plus
1 teaspoon soy sauce
1 tablespoon hoisin sauce, plus
1 teaspoon hoisin sauce
2 tablespoons lime juice, plus
2 teaspoons lime juice
2 tablespoons finely chopped fresh lemongrass (white part only)

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.

Nutrition Facts : Calories 333.5, Fat 9.7, SaturatedFat 2.4, Cholesterol 189.5, Sodium 1179.5, Carbohydrate 11.8, Fiber 1.6, Sugar 5, Protein 48.4

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