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Vietnamese caramel and coconut pork with pomelo salad
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Prep Time:
25 minutes
Cook Time:
130 minutes
Total Time:
155 minutes
Vietnamese-style caramel coconut pork over coconut rice for a flavorful dinner.
Ingredients:
  • 60ml peanut oil
  • 150g palm sugar
  • 40g ginger
  • 3 garlic cloves, thinly sliced
  • 6 eschalots, peeled, thinly sliced
  • 1.2kg pork belly, skin on
  • 125ml fish sauce
  • Juice of 4 drinking coconuts (about 1.1L)
  • 60ml soy sauce
  • 50g fresh dry coconut, grated
  • 42.00 gm lime juice
  • 3 pomelos, peeled, segmented, cut into 2cm pieces
  • 250.00 ml round mint leaves
  • 82.50 ml fried eschalots (see note), to serve
  • 200g jasmine rice
  • 175ml coconut milk
  • 175ml water
Instructions:
  • In a large flameproof casserole pan or saucepan, heat oil over medium heat. Add 140g of palm sugar and cook, stirring, for 4 minutes until sugar caramelizes. Stir in ginger, garlic, and half the eschalot for 30 seconds until aromatic. Add pork and coat with the mixture. Pour in 1/3 cup (80ml) fish sauce, coconut juice, and soy sauce. Bring to a boil, then simmer over low heat for 1 hour, skimming the surface occasionally, until pork is tender.
  • After setting aside the pork, cover it with foil and keep warm. Increase heat to high and simmer the sauce for 30 minutes or until reduced by two-thirds. Lower the heat, add the pork back to the pan, and coat it with the sauce. Cover and cook for 20 minutes, basting occasionally.
  • Preheat your oven to 180C. Spread coconut on a foil-lined tray and bake for 15 minutes until golden. Allow to cool before using.
  • Cook the jasmine rice following the absorption method on the packet, using coconut milk for half of the required water.
  • In a bowl, mix lime juice, remaining fish sauce, and palm sugar until sugar dissolves. In another bowl, combine pomelo, mint, coriander, remaining eschalots, and toasted coconut. Add the dressing and gently toss. Slice the pork, arrange on plates, top with a bit of sauce and pomelo salad, then sprinkle with fried eschalots. Serve with coconut rice.

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