Vietnamese Pork And Five Spice Food

VIETNAMESE PORK AND FIVE SPICE

Steps:

• Season pork with salt and pepper.
• Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
• Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

CHINESE FIVE SPICE PORK CHOPS

Steps:

• Arrange the pork chops in a single layer in a non-metallic baking dish.
• Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
• Using clean hands rub the mixture into the meat.
• Cover the dish with plastic wrap and chill for 2 hours.
• Preheat the oven to 325°C/160°F.
• Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
• Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.

GRILLED GARLICKY FIVE-SPICE PORK STEAKS

Steps:

• If the pork steaks are large, cut them into pieces about the size of your hand. To make the marinade, in a baking dish or shallow bowl large enough to accommodate the steaks, combine the garlic, shallot, five-spice powder, oil, fish sauce, salt, sugar, and pepper and mix well. Add the steaks and use your fingers to coat all the surfaces well. Cover with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for the best flavor.
• Remove the pork from the refrigerator 30 minutes before cooking. Prepare a medium charcoal fire (you can hold your hand over the rack for only 4 to 5 seconds) or preheat a gas grill to medium.
• Grill the steaks, turning once, for 5 to 7 minutes on each side, or until browned and a little charred on the edges.
• Transfer the steaks to a plate, cover with foil, and let rest for 10 minutes before slicing. Provide each diner with an individual dish for the dipping sauce.

PAN-ROASTED 5-SPICE PORK LOIN

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.

THIT HEO KHO NUOC DUA - VIETNAMESE STEWED PORK W/ COCONUT JUICE

Steps:

• Add oiled to a pan heated to medium-high heat, coat bottom of the pan.
• When oil is hot, add garlic, lemongrass, and shallots.
• Stir fry about 30 seconds, they will brown.
• Turn the heat up to high and add the pork in batches.
• Brown the pork on all sides, transfer to a dish and repeat until all the pork is browned.
• Add all the pork back to the pan and add caramel sauce, fish sauce, sugar, five spice powder, and the peppers.
• Stir well and cook over medium heat, it'll take about 2 minutes for it to become fragrant.
• Stir occasionally.
• Add the coconut juice and enough chicken stock (or water) or cover the pork.
• Bring it to a boil and skim off the foam that rises while it cooks.
• Reduce the heat to medium-low and simmer, Covered, for about 1 1/2 hours.
• Check occasionally, add more stock or water if it reduces too much.
• When the stew is almost done, peel the eggs.
• Traditionally the eggs are scored with an large X on one end without cutting the egg all the way through.
• I prefer to just quarter the eggs. It's easier and I like the egg yolk mixed into the stew sauce.
• Add the eggs to the stew and let it simmer together about 15 more minutes.
• Serve Immediately.
• FOR CARAMEL SAUCE:.
• In a saucepan, combine the sugar with 1/4 cup of water; bring to a boil over high heat. Do not stir! Swirl the pan gentle to dissolve the sugar.
• Reduce heat to medium low and simmer for about 10-15 minutes.
• When the syrup turns deep brown and the bubbles slow down, remove from the heat and add another 1/4 c of hot water.
• Return to medium high heat and sit continuously.
• The caramel dissolves and becomes thick and syrupy about 3-5 minutes later.
• Stir in 1 tsp lemon juice.
• Let cool and store covered in a cool dark place.
• Makes about 3/4 cups.