How to Make Vietnamese Pork Soaked in Fish Sauce

Preparing the Pork

Rub the pork with coarse salt, rinse it clean, and tie it tightly with twine.

Boil a pot of water with 1 tablespoon of coarse salt. When the water reaches a rolling boil, blanch the pork for 2-3 minutes, then remove and rinse it clean.

Next, place the pork in a pot, add enough water to cover it, and add 2 crushed lemongrass stalks and 2 peeled, thinly sliced shallots for fragrance. Boil on high heat until the water boils, then reduce to a simmer and cook the pork. For 800g to 1kg of pork, the simmering time is about 35 minutes. If the pork is cut into smaller pieces, cook for about 25-30 minutes.

Once the pork is cooked, turn off the heat and leave it in the pot for 5-10 minutes. Then, remove it and submerge in an ice bath to make the pork firm and clean. Gently rub the pork in the water to remove any excess fat that could cause stickiness when marinated.

Preparing Other Ingredients

Peel the garlic and shallots. For extra cleanliness, soak them in salt water before rinsing again and slicing thinly. You can leave small shallots whole.

Soak the green peppercorns in salt water, then rinse with clean water and let them dry. If using whole black or white peppercorns, lightly roast them for extra fragrance.

Wash the chilies, then crush or slice them diagonally, depending on your preference.

Cooking the Fish Sauce Mixture

For over 1kg of pork, mix 300ml fish sauce + 400ml water + 200ml vinegar + 200g sugar. This is a ratio of 1.5 fish sauce : 2 water : 1 vinegar : 1 sugar. You can use this recipe for beef or pig's ear soaked in fish sauce as well.

This recipe balances sour, spicy, salty, and sweet flavors. Adjust the proportions based on your preferences and the strength of the fish sauce or the acidity of the vinegar you use.

To speed up the marinating process or if you prefer a more sour taste, increase the amount of vinegar and sugar. If you prefer a more intense flavor, reduce the water to a ratio of 1.75. For a simpler marinade, you can use 1 fish sauce : 1 sugar : 2.5 water.

If you want a darker color for the marinade, use yellow sugar or palm sugar.

Boil the mixture for 2-3 minutes, skimming off any foam to keep it clear. Before turning off the heat, add the garlic, shallots, chili, and green peppercorns, stirring well. This prevents the ingredients from retaining water, allowing the pork to be stored for a long time without spoiling. If you prefer crispy garlic and green peppercorns, add them once the mixture has cooled down a bit.

Marinating the Pork

Ensure that the jar used to store the pork is clean and dry. For extra precaution, rinse the jar with warm water mixed with a little salt. This will help keep the pork fresh and prevent spoilage.

Place the pork in the jar and scatter the garlic, shallots, pepper, and chili evenly around it. Pour the cooled fish sauce mixture over the pork, ensuring that it is completely submerged. If necessary, use a small plate or weight to keep the pork fully submerged.

Seal the jar and store it in a cool place. The pork will be ready to eat after 1-1.5 days.

You can store the jar of pork in the fridge to slow down the fermentation process and keep it fresh for longer.