A Vietnamese Clay Pot Dish
This dish is representative of the large class of Clay Pot dishes in Vietnamese Cuisine, which uses them to cookeverything from tiny Fish to Pork and Shrimp dishes. This recipe is adapted from Charles Phan
Pork Clay Pot / Nồi đất thịt lợn
2 tablespoons Oil
½ cup Sugar
1 tablespoon minced Garlic
¼ cup minced Shallots
1 tablespoon minced Ginger
1 small Hot Chili, minced
1½ pounds fat Pork Shoulder or
2 pounds fat Pork Chops
¼ cup Water
2 tablespoons Fish Sauce
1 teaspoon ground Black Pepper
4 peeled Hard Boiled Eggs
Salt to taste
Shredded Green Onions for garnish
First put the Oil in a large heavy skillet or clay pot big enough to hold the Pork comfortably. Heat over medium fire until the Oil is hot, then put in the Sugar. Cook, stirring occasionally until it changes color to light brown and thickens. It will take about 3 or 4 minutes.
Put in The Mixture and continue cooking, stirring occasionally, until the Shallots are soft. It will take about another 5 minutes.
Put in the Pork. Raise the fire to medium-high and brown the Meat on all sides. It takes about 5 minutes.
Put in a quarter cup of Water, the Fish Sauce and Black Pepper. Continue cooking over fairly big fire until it boils, then reduce the fire to low so it simmers. Slip in the Boiled Eggs. Cover and continue to simmer until the Pork is tender. It takes about 30 minutes. You might need to add a little Water as needed.
When the Pork is cooked, put on a serving dish, garnish with the shredded Green Onions and serve. This dish is normally served with Rice.