Succulent braised pork neck in a savory Vietnamese flavored broth, containing fish sauce, soy sauce. Another family favorite here at home, what a treat!
So I received a fabulous kitchen appliance from a PR agency last year. The Moulinex Cookeo Touch, a multi cooker and pressure cooker all in one.
It comes with an app that you can connect to the cooker. On the app is a massive collection of recipes to make with the Cookeo. Once you send a recipe to your cooker, a step by step recipe guide tells you what to do.
And that is how I found a recipe called “caramel pork”.
Needless to say that it immediately caught our attention.
Moulinex Cookeo Touch
Made it the first time, and we loved it.
And since then this recipe has been a classic dinner.
I stopped naming it caramel pork, and instead we call it ginger pork.
Vietnamese ginger pork even, because the fish sauce broth reminds us of a Vietnamese pork stew we had many times while visiting Saigon.
Fish sauce, I would add it to almost all of my recipes if I could.
Love that stuff!
So last time I made this ginger pork again for dinner, we had friends over that evening. And they absolutely loved it.
Could they get my recipe for this ginger pork to try at home?
Sure!
Stove top
So I decided to write it down, and make it a recipe suitable for a stovetop preparation.
My pressure cooker makes the pork meat succulent and smooth in under 1 hour.
The stove top version takes a little longer though.
The good news is that the end result is the same, and that is what is most important here.
Try it out, I hope you like it!
Enjoy!
Easy Vietnamese Ginger Pork
A delicious stew with some zippy flavors such as fish sauce and fresh ginger!
- 14 oz pork neck (400 g)
- 3 inch piece fresh ginger (7,5 cm) peeled and sliced
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 red chili pepper (or 1/2 tsp chili flakes)
- 2 tsp palm sugar (or brown sugar)
- 1 small onion chopped
- 3 garlic cloves chopped
- 2 tbsp olive oil
- fresh mint and/or coriander chopped
- salt
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1. Cut the pork neck into large pieces.
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2. Pour the olive oil in a non-stick pot and place it over medium heat. Once hot, add the chili pepper (or chili flakes), the chopped garlic and onion.
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3. Let the onion sweat for 5 minutes. Then add the palm sugar. Stir well.
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4. Turn the heat up and add the pork neck. Brown the chunks on all sides for a couple of minutes.
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5. Add the sliced ginger, soy sauce and fish sauce. Stir well. Add about 3 cups (750 ml) of water - or until the pork is more or less submerged. Don't add too much water. You can always add more if necessary during cooking.
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6. Bring il all to a good boil. Then turn the heat low. Put a lid on the pan and let the pork braise and stew for about 90 minutes or until the pork starts to fall apart. Check regularly. Add extra water if necessary.
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7. Check the seasoning. Add extra salt, fish sauce or soy sauce to taste.
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8. Turn the heat off and let the pork rest for another 15 minutes. Serve with rice and freshly chopped mint and/or coriander.