Caramelised Pork Belly in a Hot Pot_ Best Pork Dish Recipe in Sydney

1. Caramelised Pork Belly in a Hot Pot: Best Pork Dish Recipe in Sydney Caramelised pork belly in a hot pot is basically "pork and eggs in bittersweet caramel sauce and coconut water." This sumptuous dish is known as "Thit Heo Kho Trung" in Vietnamese. Along with being one of the popular Vietnamese pork dishes in Sydney, this is also a staple on many southern Vietnamese menus. However, it is also popular year-round comfort food. Since it is often prepared well in advance of the Lunar New Year, you can unwind when the occasion arises. If you didn't have time to prepare it on the stovetop, use this pressure cooker recipe to quickly make the braise. Serve it over steamed rice, stir-fried vegetables, and a crunchy salad of pickled bean sprouts. Seems mouth-watering right? Wait no further. In this blog, we are about to dive deeper into Vietnamese pork dishes along with its recipe. Before we begin, we would like to add that there are two versions of this dish. The Northern Vietnamese version and the Southern Vietnamese version. ●Northern Version This version of the dish is on the saltier side, the pork belly slices are comparatively smaller than in the Southern version, the sauce is less, and the braising liquid is simply water.

2. ●Southern Version This version is on the sweeter side, with more sauce, braised with fresh coconut water/coconut milk, and the pork belly pieces are larger. Recipe The Ingredients Servings: 4 ●¼ cup granulated sugar (more if needed) ●⅛ teaspoon unseasoned rice vinegar or distilled white vinegar ●1½ pounds of boneless pork belly (lesser fat, more meat) ●2 tablespoons canola or other neutral oil ●2½ tablespoons of fish sauce (as per taste) ●½ medium thinly sliced yellow onion ●5 smashed garlic cloves ●1½ teaspoons of black peppercorns ●2 cups of unsweetened coconut water (strain if it appears pulpy) ●4 large hard-boiled eggs, peeled (optional) ●2 fresh thinly sliced Thai chiles or 1 serrano chile (optional) Preparation Step 1: To make the caramel sauce, combine the sugar, vinegar, and 1 tablespoon of water in a small saucepan. Stir over medium heat for 60 to 90 seconds, or until the sugar almost completely dissolves. Cook for about 3 minutes, stirring occasionally to manage the caramelisation until the mixture is champagne yellow. Cook for an additional 1 to 2 minutes, stirring regularly. Turn off the heat but leave the pan on the stove until the mixture turns a dark tea colour (you should see some light smoke). Allow the caramelization to continue for 1 to 2 minutes, or until the mixture turns burgundy. To dissolve the sugar, add 3 tablespoons of water to the pan and slide it to a cool burner. If necessary, warm over medium heat to soften. Step 2: Make sure each piece of pork includes both lean meat and a little fat and cut it into portions that are 1 inch thick and 2 to 3 inches long. In a 6-quart multicooker, warm the oil by putting it on the highest heat setting, such as "Saute." Cook the pork in two or three batches, about two minutes per batch, until it is gently browned on both sides. Place the cooked meat on a dish. When finished, add the caramel sauce, fish sauce, onion, garlic, peppercorns, and coconut water to the saucepan along with the

3. remaining pork and any remaining juices. Set the pressure to high for 12 minutes while locking the lid. Step 3: Follow ten minutes of natural depressurisation before releasing the pressure. Use tongs to take out the pork and place it in a basin with a loose cover to prevent drying. For flavour, leave peppercorns on the pork if they stick, or you can simply break them off or throw them away. Set a mesh strainer over a big heatproof bowl, line it with two layers of paper towels, and run the cooking liquid through it to quickly filter and remove fat. Place the strainer aside when the majority of the liquid has been removed and a layer of fat is visible above the solids. (If you'd prefer, save the fat for cooking.) Step 4: Transfer the liquid back to the pot and bring it to a boil over high heat (sauté), then cook for 15 to 18 minutes, or until it has been reduced to 1 cup. Add the meat and eggs after reducing the heat to maintain a simmer. Cook for 3 to 5 minutes, gently tossing occasionally, until heated through and coated in the black sauce. To concentrate the flavours, turn off the heat and let the food rest for 5 minutes, uncovered. For a satisfying savoury-sweet finish, taste and add up to 1½ teaspoons of fish sauce, 1½ teaspoons of sugar, or both, as desired. For serving, transfer to a small bowl. Cut the eggs in half before serving. Use some of the sauce from the saucepan and some softly mashed chiles in separate dishes for the dipping sauce if you prefer a little heat. Dip the pork and egg in it or sprinkle it over the bowls if you prefer. Tip: If you're using a pork shoulder, pick a fatty chunk. If choosing pork belly, you can select it with or without skin. If you're choosing a pork leg, choose the meatier top butt region of the leg rather than the bottom shank portion. Now that you have a complete guide, it is time to put your cooking skills to the test. This popular dish is mostly served in top pork restaurants in Sydney. If you are looking forward to trying some of the best pork dishes in Sydney, you can try this recipe or you can visit The Hanoi Restaurant in Revesby for other delicious pork dishes. References: https://bestporkdishrecipeinsydney.blogspot.com/2022/09/caramelised- pork-belly-in-hot-pot-best.html

4. THEHANOI 24 Selems Parade, Revesby NSW 2212, Australia https://www.thehanoi.com.au/ thehanoirestaurant@gmail.com +61 2 9773 4280