What you'll need:
- 1 tbsp vegetable oil
- 600g pork belly, skin and fat removed, cut into chunks
- 4 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 75g soft brown sugar (or palm sugar if you can get it)
- 3 star anise
- 1 tbsp fish sauce
- 1 tsp five-spice powder
- Steamed jasmine rice, to serve
- 4 spring onions, shredded lengthways, to garnish
Time: 2 hours
Heat some oil in a casserole dish, and fry your pork until it is well browned all over. You may have to do this in batches. Once fried, remove, and set aside.
Into the same casserole, fry the shallots for a few minutes until lightly golden and softened. Add the garlic, fry for a further two minutes, then stir in the sugar, the star anise, five spice powder, and 200ml water with the fish sauce. Put the pork back in the casserole, and mix lightly.
Bring it all up to the boil, then simmer and cook covered for 1.5 hours. Once this time has passed, uncover, and cook for a further 15 minutes to reduce the sauce. Stir well, season liberally, and serve with the rice and spring onions.
This dish deserves to be paired with the Italian-style rosé from one of our favourite Aussie wineries. The Unico Zelo 'Magnifique' Rosé 2018is going to be a winner with Vietnamese favourites such as this pork dish!
There you have it -- a delicious recipe for Vietnamese Pork!
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