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Vietnamese caramel and coconut pork with pomelo salad
Author:admin  Add Time2009-4-10  News CategoryNews Industry  

Ingredients (serves 4)

  • 1/4 cup (60ml) peanut oil
  • 1 cup (150g) finely chopped palm sugar
  • 1/4 cup (40g) shredded fresh ginger
  • 3 garlic cloves, thinly sliced
  • 6 eschalots, peeled, thinly sliced
  • 1.2kg pork belly, skin on
  • 1/2 cup (125ml) fish sauce
  • Juice of 4 drinking coconuts (about 1.1L)
  • 1/4 cup (60ml) soy sauce
  • 50g fresh dry coconut, grated
  • 2 tbs lime juice
  • 3 pomelos, peeled, segmented, cut into 2cm pieces
  • 1 cup round mint leaves
  • 1 cup coriander leaves
  • 1/3 cup fried eschalots (see note), to serve
  • Coconut rice (see note), to serve


  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 180? Spread coconut over a foil-lined oven tray and cook in oven for 15 minutes or until toasted. Cool.
  4. 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.

Notes & tips

  • To make coconut rice, cook jasmine rice following packet instructions for the absorption method, substituting coconut milk for half the water.
  • Fried eschalots are available from Asian grocery stores and the Asian section of some supermarkets.



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