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home > recipes > meat > clay pot pork
from Tipperary, Ireland 1/3 cup sugar 3/4 cup chicken stock or store-bought low-sodium broth or water 1/3 cup Asian fish sauce, preferably Vietnamese 3 shallots, thinly sliced 2 garlic cloves, thinly sliced 3 scallions, thinly sliced diagonally, white and green parts kept separate 1 lb trimmed boneless pork shoulder, cut into 1-inch cubes 1 teaspoon finely ground black pepper Cook sugar in a dry 3-quart heavy saucepan over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar has melted into a deep golden caramel. Carefully add stock and fish sauce (caramel will harden and steam vigorously) and cook, stirring, until caramel is dissolved. Add shallots, garlic, and white part of scallions and simmer, uncovered, stirring occasionally, for 4 minutes. Toss pork with pepper in a bowl and stir into sauce. Bring to a simmer, then cover pan, reduce heat to low, and braise pork, stirring once or twice, until very tender, 1 1/4 to 1 1/2 hours. Stir in scallion greens and serve with cooked rice.

Clay Pot Pork


average rating = 5 stars(5.00001 comment available)
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(posted May 24, 2010)

from Tipperary, Ireland

1/3 cup
sugar
3/4 cup
chicken stock or store-bought low-sodium broth or water
1/3 cup Asian
fish sauce, preferably Vietnamese
3 shallots, thinly sliced
2
garlic cloves, thinly sliced
3 scallions, thinly sliced diagonally, white and
green parts kept separate
1 lb trimmed boneless
pork shoulder, cut into 1-inch cubes
1 teaspoon finely ground black pepper

Cook
sugar in a
dry 3-quart heavy saucepan over moderate heat, without stirring, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar has melted into a deep golden caramel. Carefully add stock and fish sauce (caramel will harden and steam vigorously) and cook, stirring, until caramel is dissolved. Add shallots, garlic, and white part of scallions and simmer, uncovered, stirring occasionally, for 4 minutes.

Toss
pork with pepper in a bowl and stir into sauce. Bring to a simmer, then cover pan, reduce heat to low, and braise pork, stirring once or twice, until very tender, 1 1/4 to 1 1/2 hours.

Stir in
scallion greens and serve with cooked rice.




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from Ontario, Canada wrote:5  0

Try this recipe, it's amazing. Don't smell the fish sauce-it doesn't leave the taste you may expect from smelling it. Deeeelicious!
5 starsOctober 16, 2010


 
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