Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Twice Cooked Vietnamese Pork

Meltingly tender pulled pork meat with a slightly sweet and spicy crust drizzled in the juices I reserved from a 6 hour slow cook in an easy Asian stock. This recipe requires a little more effort & planning but it’s still very straight forward. I slow cooked the pork on Thursday – a case of whacking it in the oven in the throw together stock when I went on the school run. I then took it out, let it cool and put it in the fridge until last night. Then it’s a case of prepping the glaze (which takes 5 minutes) & another 20 minutes in the oven. It can all be done over one day too, just make sure the first cook starts in the morning!

Serves: 4

Prep: 60 minutes
Cooking: 6 hours
Total: 6.-8 hours

Difficulty: moderate

 

INGREDIENTS

1.3kg pork belly, boned, rind on
For the stock:-
800ml chicken stock
4 tbsp soy
4 tbsp rice wine (or Mirin)
5cm ginger roundly chopped
3 garlic cloves roughly chopped
4 star anise

For the glaze:-
2 tbsp soy
2 tbsp fish sauce
3 tbsp brown sugar
Juice of a lime
1 chilli deseeded
2 garlic cloves
2cm ginger


Combine the stock ingredients and simmer for 30 minutes or longer if you have time or are making the stock ahead.

Season the pork and sprinkle over the Five Spice. Sear in a hot pan to colour.⠀

Submerge the pork in the Asian stock and place in a slow cooker or low oven (130 degrees) for 6-8 hours.⠀

Lift the pork out onto a warm plate – careful as it will be falling apart. Strain the stock into a separating jug. Pour the juices minus the fat back into the pan and reduce on the hob so the sauce thickens.⠀

Gently shred the pork with two forks and serve with the pancakes, cucumber, onions and pancakes.⠀

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