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



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.⠀

Once cooked leave the pork in the stock until it’s cool enough to handle. You can refrigerate at this stage for up to 48 hours. A layer of white fat will form on top of the stock; skim that off and dispose. Lift out the pork and strain the stock ready for reheating when you want to serve.

For the glaze, blitz all the ingredients together in a blender. Heat for 2  minutes in a pan until the glaze becomes a syrup.

If your pork has a rind on, cut that off by running a knife through the white fat layer. Discard the rind.

Criss cross the white fat using a sharp knife and cover with the glaze.  Roast for 20 minutes at 170 fan.

Serve the pork with the reserved stock reheated.⠀

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