serve : 4
Ingredients
For meat marinade
800gr – pork shoulder (nakkekoteletter) – keep the fat
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp salt
1 tbsp sugar (small)
1 tbsp garlic minced
For caramelization
Cooking oil – 2 tbsp x 2 times frying Brown sugar – 1 tbsp x 2 (fry meat in two batches)
For braising (slow cook)
Shallot – 2 tbsp, minced
Cococut water (no sugar added) – 3 dl (do not use coconut milk)
3 tbsp fish sauce (some brand saltier, so need to taste at the end)
1 tbsp soy sauce
Pepper corn – 2 tbsp, then coarsely crushed
1-2 tbsp fresh lime juice – add just before serving only
Side dish – any greens you like
Kai lan (Chinese kale) – 1 pack, edge removed, stilk and leaves cut in 4cm
1 tbsp sesame oil + 1 tbsp regular oil
1 tbsp ginger, fresh, grated
1 tbsp soy sauce + 1 tbsp fish sauce
Rice
200gr jasmine rice
100gr sticky/glutinous rice
2,5 dl water (rince rice well)
Garnish (for serving, do no mix):
Crispy fried shallot onion – 1 tbsp for crunchiness (Asian store sell)
Spring onion (white and a bit of green) – 2 tbsp (2-3 twigs)
Thai red chili – ½ piece, thin slices
Method
- Cut meat in cubes (bones removed) and put in a bowl or plastic bag
- Add fish sauce, sugar, salt and garlic
- Mix well and let sit for 15 min (marinade overnight is possible)
- Wash and cut the greens, put in different containers
- Prepare for caramelization
Caramelization (important step for the end result) & braising
- Use a thick and deep bottom casserole / deep wok pan, add sugar and oil to the pan/casserole
- Have meat and coconut water readily available
- Put casserole/pot with oil and sugar on high heat (not max) – wait until sugar melts
- Soonest sugar melts, it burns fast so add the meat immediately (avoid splash), spread the meat on one layer and wait 3-5 minutes, stir to turn and fry 3-5 min until nice brown colour – the less you stir, the better caramelization
- Add shallot – stir fry everything for 2-5 min
- Add fish sauce and soy sauce
- Add coconut water and bring to a boil, then reduce to medium heat
- Simmer/ cook with NO lid on until the liquid is reduced to 1/2 – stir occasionally to avoid sticking to the bottom (30-40 min depending on pot size)
- Add cracked peppers and simmer another 5 min or reduced to 1/3
- Taste and adjust (some fish sauce brand is saltier than others)
- Add lime/lemon juice just before serving (gives a nice freshness)
Rice
- Rince the rice to remove dust.
Boil / steam rice as per instructions – keep warm - Optional to drizzle with sesame oil
Greens (10 min before serving)
- Boil greens in salt water (1 tbsp salt/Liter water) – 2 min (kai lan) – drained and squeeze out water –> blanching process keeps the vegetables green and fresh
- Heat a pan with sesame oil and regular oil on medium-high heat, add ginger and stir fry, add kai lan, soy sauce + fish sauce
- Add black and white sesame (optional)
Serving
- Garnish the meat and sauce with spring onion, fried onion, chili slices.
- Garnish greens with crunchy deepfried garlic / shallot onion (ready pot sold in Asian store)
- Served with steamed rice
