{"id":521,"date":"2018-08-01T23:22:08","date_gmt":"2018-08-01T21:22:08","guid":{"rendered":"https:\/\/kokbok.igu.se\/?p=521"},"modified":"2018-08-01T23:22:08","modified_gmt":"2018-08-01T21:22:08","slug":"vietnamese-caramel-pork","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=521","title":{"rendered":"Vietnamese Caramel Pork"},"content":{"rendered":"
\n
Ingredients<\/div>\n
\n
    \n
  • 1\/2 cup \/ 100g<\/span> brown sugar, tightly packed<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> water<\/span><\/li>\n
  • 1 kg \/ 2 lb <\/span>pork shoulder<\/span> (butt) or boneless skinless pork belly, cut into 3 cm \/ 1.2″ pieces (Note 1a)<\/span><\/li>\n
  • 1 1\/4 cups \/ 375 ml <\/span>coconut water<\/span> (Note 1b)<\/span><\/li>\n
  • 1<\/span> eschallot \/ shallot<\/span> , very finely sliced (Note 2)<\/span><\/li>\n
  • 2<\/span> garlic cloves<\/span> , minced<\/span><\/li>\n
  • 1 1\/2<\/span> tbsp<\/span> fish sauce<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> white pepper<\/span><\/li>\n<\/ul>\n<\/div>\n
    \n
    Garnishes:<\/div>\n
      \n
    • Red chilli and finely sliced shallots\/green onions<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
      \n
      Instructions<\/div>\n
      \n
        \n
      1. \n
        Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.<\/div>\n<\/li>\n
      2. \n
        Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).<\/div>\n<\/li>\n
      3. \n
        \n

        Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.<\/p>\n<\/div>\n<\/li>\n

      4. \n
        \n

        At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).<\/p>\n<\/div>\n<\/li>\n

      5. \n
        Stir and the pork will brown and caramelise in the fat.<\/div>\n<\/li>\n
      6. \n
        Once the liquid is all gone and it’s now stuck on the pork pieces, it’s ready.<\/div>\n<\/li>\n
      7. \n
        Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
        <\/div>\n","protected":false},"excerpt":{"rendered":"

        Ingredients 1\/2 cup \/ 100g brown sugar, tightly packed 1 tbsp water 1 kg \/ 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm \/ 1.2″ pieces (Note 1a) 1 1\/4 cups \/ 375 ml coconut water (Note 1b) 1 eschallot \/ shallot , very finely sliced (Note 2) 2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[33,44,47],"class_list":["post-521","post","type-post","status-publish","format-standard","hentry","category-recept","tag-asien","tag-kott","tag-okategoriserade"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=521"}],"version-history":[{"count":0,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/521\/revisions"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}