Vietnamese clay pot pork
photo by hidenka mei mei
- Ready In:
- 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
- Put oil in pot or pan over medium heat, add sugar and cook, stirring frequently till it dissolves.
- Add 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.
- When it comes to a boil, lower heat to simmer.
- Cut hard boil eggs in half and put into pot.
- This step is optional, but the eggs will absorb all the sauce and taste heavenly!
- Cover the pot and let it simmer.
- I find the longer you leave it, the better it taste.
- But after 30-35 minutes it's done.
- Serve with cooked white rice or basmati, and that's a meal there.
- Normally we just steam cabbage or water spinach for vegetables.
Questions & Replies
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This was awesome, just like mom's! So easy to make too. I put the whole egg in just like in the picture instead of cutting in half, less messy too. I did find it too sweet as some others did and would reduce the amount of sugar next time. Also, you don't mention when to add the fish sauce but adding some after I added the water turned out ok. In addition I would add a bit of maggi seasoning, or soy sauce. I've made this 3x's now and love it. I've added all kinds of things, pork, chicken, even imitation crab :) but the eggs are best. Even without adding anything this serves as a great sauce for rice.
I love clay pot pork and I'm so happy I found a good recipe here. I've made this 3-4 times already and the only change I would recommend is to reduce the sugar amount to about 2 TBS. Other than that, everything else is just right. I say let it simmer just a little longer as suggested because it becomes tastier the longer you let it simmer. It's become a regular in our household. Thanks for a tasty recipe!
This was great as mostly followed. Cooked for an hour? Given that time, the tenderloin broke down just enough. Loved how the egg soaked up the sauce. I did shave off a 1/4 cup of Vietamese palm sugar cakes instead of using any kind of granulated sugar and definitely did not find the meal too sweet. Some additions I made post-cooking: topped with cilantro and mixed in the side of steamed cabbage. What I would change: maybe use pork shoulder or butt for more fat and a splash of vinegar. Overall good flavors, textures, smells. Not too heavy but comforting. Can't go wrong with a one pot meal.
i substituted chicken for the pork, because that was all i had, and it still turned out great. only thing i would change is the amount of sugar; although i reduced it, it was still a little too sweet for my taste. next time, i will only add maybe 2 tbsp of sugar. my friends found the dish delicious! thanks.
This was absolutely wonderful! I didn't use any chili (as my mom and children are rather picky about spices) and I used 1 tbs soy sauce instead of the fish sauce. this smells heavenly while cooking and my nine year old insisted on licking out the pan. And it was really easy too -- thanks so much EV_food.
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I love food. I always think that's one of the few things in life we should all spend more time with, have more care in the food we eat and how and how much. I moved to New York right after college. I work long hours, but that's the case at all financial consulting firms in the city. I cannot list all the perks involved with living in the city. There are so many amazing restaurants here. Some insanely expensive, some so cheap you can't believe. I have been having lots and lots of fun trying them out. Moreover, New York seems to have endless supply of world class, and world varied, ingredients, which makes cooking infinitely more fun.