Recipe contributed by Harleen Kochar
Continuing on the Urban Dazzle challenge all of us were presented with Harleen jumped into the fray with her Long Plate and loads of thoughts on what exactly she would make to grace the plate and her table. Ultimately, she decided on Five Spice Braised Pork with Nuoc Cham and here’s how she did it.
- 1 kg Pork (shoulder) in 1 piece
- 6 pcs Star Anise
- 1 tsp Cinnamon (equivalent of)
- 10 Cloves
- 1 tbsp Powdered Sugar
- 3 tbsp Lemon juice
- 1 tbsp Fish sauce
- Red Chilies
- Green onions
- Add all the spices to a large pot of water (I used a slow cooker). The water should cover half the pork. If the cut doesn’t fit in the pot then it can be halved.
- Slow cook for around 8 hours. The rule is 3 hours for every pound of meat. Keep checking for doneness, the meat should pull apart with a fork but not break when you handle it. When its done, let it cool enough to work with.
- Fry the minced ginger and garlic separately; reserve.
- Cut the Pork into chunks or shred it roughly with 2 forks.
- Toss it in some hot butter until it has acquired a little crust.
- Start with the lemon, add sugar and taste. It should have some bite from the lemon. Adjust the ingredients if the sugar is predominant.
- Now add the fish sauce. Taste. It should taste like a lemonade with a fishy taste.
- Mix the pork, fried ginger and garlic.
- Pour the Nuoc Cham on top.
- Garnish with chopped green onions, whole red chiles and cilantro.
- Serve it over some rice on a Long Plate. I used ginger fried rice.