How to Make Vietnamese Braised Pork with Pepper
Braised pork with pepper is a savory, rich dish that pairs wonderfully with rice, just as enticing as caramelized pork belly or braised pork in coconut juice. Learn how to make this delicious dish in the following recipe.
Ingredients
- 500g pork
- 3-4 shallots
- 2 cloves garlic
- 10g whole peppercorns, white pepper if available
- Ground black pepper
- 2-3 green onions
- 1-2 chili peppers for heat
- Salt
- Seasonings: Fish sauce, seasoning powder, MSG, caramelized sugar syrup
Ingredient Notes
For the best braised pork with pepper, choose pork belly or pork shoulder with a little fat. These cuts have a tender, rich texture that won't dry out.
Since this is a pepper dish, feel free to use more pepper than usual, whether it's ground black pepper, whole peppercorns, or even green pepper if available.
The main seasonings for this dish are common kitchen staples. To give the pork a glossy, reddish-brown color and a slightly sweet taste, use caramelized sugar syrup. Learn how to make caramelized sugar syrup easily at home for braising meat, fish, or marinating for grilling.
Instructions
Prepare the Ingredients
Rinse the pork with salt, clean thoroughly, and let it drain. Cut the pork into rectangular slices or matchstick-sized pieces. Make sure the thickness is about 1cm—neither too thick nor too thin.
For a better texture and appearance, choose whole cuts of meat where the fibers are intact.
After cutting the pork, marinate it with the following for 500g of meat:
- 1 teaspoon seasoning powder
- 1/2 teaspoon MSG
- 1/2 teaspoon ground pepper
- 1 tablespoon fish sauce
- 1 tablespoon cooking oil
Mince the garlic and shallots roughly, adding a portion to the marinade, and reserve the rest for sautéing. Slice the chili diagonally, and cut the green onions into 2-3cm pieces.
Rinse the peppercorns, dry, and toast them over low heat until fragrant. Be careful not to over-toast them, as burnt peppercorns will taste bitter. Once toasted, crush them coarsely in a mortar.
Cook the Braised Pork with Pepper
Heat about 2 tablespoons of cooking oil in a pan. When the oil is hot, sauté the garlic and shallots until fragrant. Add the pork to the pan.
Increase the heat slightly, stirring continuously, and sauté the pork until it firms up and the edges turn slightly golden. Add about 5 tablespoons of caramelized sugar syrup, 3 tablespoons of fish sauce, and 2/3 of the crushed peppercorns. Stir well.
Once the pork has an even color, add enough water to just cover the meat. Adjust the water level based on your preference for more or less sauce.
If you have fresh coconut water, use it instead of regular water for a subtly sweet flavor.
Once the liquid boils, skim off any foam to keep the sauce clear. Lower the heat and let the pork simmer for about 20-25 minutes until it softens and absorbs the flavors.
You can either cover the pot or place a banana leaf over the top of the meat to keep it moist during cooking. The leaf also helps absorb any impurities, keeping the sauce clear.
After 25 minutes, the pork should be tender. Taste and adjust the seasoning if needed. If you prefer more sauce, you can turn off the heat at this point.
If you like the pork to be more caramelized, increase the heat and continue simmering for another 5-10 minutes until the sauce thickens and the pork turns a deep reddish-brown.
Finally, add the green onions, chili, and the remaining peppercorns. Stir well and turn off the heat. Transfer the braised pork to a serving dish.
This dish is rich and savory, with the warm, aromatic flavor of black pepper enhancing the pork's natural richness. The combination of salty, sweet, and spicy flavors makes this braised pork a perfect accompaniment to hot rice. Caramelized pork belly and braised pork in coconut juice are equally delicious alternatives.
Enjoy your meal!
