Vietnamese caramel and coconut pork with pomelo salad

Vietnamese caramel and coconut pork with pomelo salad


Create an authentic Vietnamese-style dinner with this delicious caramel and coconut pork served on a bed of coconut rice.

The ingredient of Vietnamese caramel and coconut pork with pomelo salad

  1. 1/4 cup (60ml) peanut oil
  2. 1 cup (150g) finely chopped palm sugar
  3. 1/4 cup (40g) shredded fresh ginger
  4. 3 garlic cloves, thinly sliced
  5. 6 eschalots, peeled, thinly sliced
  6. 1.2kg pork belly, skin on
  7. 1/2 cup (125ml) fish sauce
  8. Juice of 4 drinking coconuts (about 1.1L)
  9. 1/4 cup (60ml) soy sauce
  10. 50g fresh dry coconut, grated
  11. 2 tablespoons lime juice
  12. 3 pomelos, peeled, segmented, cut into 2cm pieces
  13. 1 cup round mint leaves
  14. 1 cup coriander leaves
  15. 1/3 cup fried eschalots (see note), to serve
  16. 1 cup (200g) jasmine rice
  17. 175ml coconut milk
  18. 175ml water

The instruction how to make Vietnamese caramel and coconut pork with pomelo salad

  1. Heat oil in a large flameproof casserole pan or saucepan over medium heat. Add 140g of palm sugar and cook, stirring, for 4 minutes or until sugar caramelises. Add ginger, garlic and half the eschalot, and cook, stirring, for 30 seconds or until aromatic. Add pork and stir to coat. Add 1/3 cup (80ml) fish sauce, coconut juice and soy sauce. Bring to boil, then reduce heat to low and simmer, skimming surface occasionally, for 1 hour or until tender.
  2. Remove pork from pan, cover with foil and set aside in a warm place to rest. Increase heat to high and cook sauce for 30 minutes or until reduced by two-thirds. Reduce heat to low. Return pork to pan and stir to coat. Cook, covered, for 20 minutes, basting regularly.
  3. Preheat oven to 180C. Spread coconut over a foil-lined oven tray and cook in oven for 15 minutes or until toasted. Cool.
  4. To make coconut rice, cook jasmine rice following packet instructions for the absorption method, substituting coconut milk for half the water.
  5. Meanwhile, place lime juice, remaining fish sauce and palm sugar in a bowl and stir until sugar dissolves. Combine pomelo, mint, coriander, remaining eschalots and toasted coconut in a bowl. Add dressing and gently toss to combine. Remove pork from sauce, slice and arrange on plates. Top with a little sauce and pomelo salad, then sprinkle with fried eschalots. Serve with coconut rice.

Nutritions of Vietnamese caramel and coconut pork with pomelo salad

calories: 985.875 calories
calories: 49 grams fat
calories: 19 grams saturated fat
calories: 63 grams carbohydrates
calories: 62 grams sugar
calories: 70 grams protein
calories: 171 milligrams cholesterol
calories: 4309.17 milligrams sodium
calories: NutritionInformation

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