Northern braised pork leg

Northern braised pork leg

Chan gio nau kieu bac

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From
South East Asian Food

This northern version of braised pork leg sees the appearance of some of the flavourings which one encounters in other countries of South East Asia but which are not common in the south of Vietnam. The northern Vietnamese have a rather ‘refined’ way of extracting the juices of very young galangal and turmeric and using them as ingredients in a marinade. Galangal and turmeric powder make an easy substitute.

We also see used here the flavour-enhancing prior-grilling technique that still survives in other areas of South East Asia such as Laos and northern Thailand.

Ingredients

Quantity Ingredient
500g boned pork leg or loin, skin and fat intact
3 garlic cloves, sliced
1 shallot, sliced
1 1/2 teaspoons galangal powder
1/2 teaspoon turmeric powder
1 teaspoon refined shrimp paste
2 teaspoons sugar
1 1/2 tablespoons fish sauce
1 tablespoon vegetable oil
100g cooked or canned whole bamboo shoots, cut into 3 cm chunks, (optional)
3/4 teaspoon vinegar, mixed with 3⁄4 teaspoon water
pepper, to taste
chopped spring onions, for garnish

Method

  1. First grill the boned pork leg on the skin side over charcoal or under a griller until it is well browned on the outside. Turn and grill until brown on the other side. Cut it into 3 cm cubes and put these into a bowl. Mash the garlic and shallot to a fine paste, add galangal and turmeric powder, shrimp paste, sugar and fish sauce and mix well. Combine with the meat and toss thoroughly, leaving to marinate for 1 hour.
  2. Put the oil in a saucepan, take the meat out of its marinade and stir-fry it until sealed all over. Add the rest of the marinade and stir-fry for a minute. Put in sufficient water to just cover, the bamboo shoots and enough diluted vinegar to produce a slightly sour taste. Bring to the boil then cover and simmer over low heat for at least an hour until the meat is tender and the sauce has thickened (take off the lid at the end if necessary to achieve this). Sprinkle with pepper, add chopped spring onions to garnish and serve accompanied by a Herb salad plate and rice.
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