1/1 Photo of Vietnamese clay pot pork
One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.
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- 2 tablespoons canola oil
- 1/4 cup sugar
- 2 -3 cloves garlic, minced
- 2 whole shallots, chopped
- 1 tablespoon minced ginger
- 1 -2 chili, chopped
- 2 tablespoons fish sauce (or change depending on your taste)
- 1 1/2 lbs pork tenderloin, cubed about 1 1/2 inch in size
- 1 pinch salt, to taste
- 1 pinch pepper
- 4 -6 hard-boiled eggs, peeled (optional)
- 1/2 cup water
- 1Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
- 2Add ginger, garlic, shallots, chili, cook for about 4-5 minutes Turn up the heat to high, add pork, stir till the meat has browned a little, then add water.
- 3When it comes to a boil, lower heat to simmer.
- 4Cut hard boil eggs in half and put into pot.
- 5This step is optional, but the eggs will absorb all the sauce and taste heavenly!
- 6Cover the pot and let it simmer.
- 7I find the longer you leave it, the better it taste.
- 8But after 30-35 minutes it's done.
- 9Serve with cooked white rice or basmati, and that's a meal there.
- 10Normally we just steam cabbage or water spinach for vegetables.
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Nutritional Facts for Vietnamese clay pot pork
Serving Size: 1 (190 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 327.7
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 2.5 g
- Cholesterol 110.5 mg
- Sodium 836.0 mg
- Total Carbohydrate 15.1 g
- Dietary Fiber 0.2 g
- Sugars 12.8 g
- Protein 35.9 g
The following items or measurements are not included: