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Vietnamese Braised Pork - Lunar New Year Dish

Feb 5, 2018

Lunar New Year (Tết in Vietnamese) is the biggest festival in Vietnam. My family usually celebrate the New Year with plenty of good foods and treats. Braised Pork is one of my favorite dishes this time of year and I'd like to share this recipe with you. Juicy and tender pork are cooked with boiled duck eggs and sometimes bamboo shoots. The pork is marinated in advance and cooked for a long time to absorb all the flavors.

Braised pork is savory and lightly sweet. It is usually served with rice and a variety of Vietnamese pickles. It's also good inside Spring Rolls, Bánh Mì (Vietnamese baguette), or rice porridge. In order to keep the bright brown color of the dish, coconut water is essential. People also make their own brown "food coloring" with caramelize sugar. I opted to use molasses because I like the taste and it's more convenient.

For storing, you can place the covered pot in the fridge, and scoop out what you want and reheat that portion. Or you can divide it into portions and store in freezer bags. Avoid heating up the whole pot each time to reserve the flavors and texture of the meat.

Vietnamese Braised Pork - Lunar New Year Dish

  • Serves: 8-12
  • Prep time: 1 hour
  • Cook time: 2 hour

Ingredients:

Directions: Hide step-by-step pictures

  1. Cut the pork into 1x2inches chunks. In a large mixing bowl, add pork, fish sauce, garlic, shallot, bird eye chili, mollases, salt and pepper. Mix well by hand or a spatula. Let the pork marinade for 30 minutes to 1 hour.

  2. Boil 12 chicken eggs for 15 minutes, peel them and set aside.

  3. Cut bamboo shoots into long pieces. Stirfy them with 1 little bit of olive oil until lightly browned. Remove and set aside.

  4. Heat up 1Tbsp of olive oil in a large Dutch oven (6qt). Add half of the marinated pork, flip them occasionaly to lightly brown all sides. Repeat with the rest.

  5. Add 32oz of coconut water into the Dutch oven and bring to a boil. Skim the surface to remove the fat and foaming. Reduce to a simmer, half cover the pot and let cook for 1.5 hours or until the meat is tender.

  6. Once the meat is tender, add the boiled eggs. You may need to add more coconut water or water to make sure the pork and eggs are mostly submerged.

  7. Add bamboo shoots. Cover and let cook for another 20-30 minutes.

  8. Adjust the taste if needed. The dish should be savory and lightly sweet.

  9. Serve hot with rice.

Hi, I'm Jeannie!

I'd love to invite you to my kitchen and try some new recipes with me. I collect Vietnamese recipes from my family and love to add my own modern twists on the traditional dishes. I also love baking and making fun dishes with my family.

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