Pork Recipes

Vietnamese Sausage (Gio lua)
A good sausage will be light pink with some small holes on the surface. It is usually divided into 4 – 8 pieces and served with good peppered fish sauce. Since silky lean pork sausage, beef sausage or chicken sausage has the similar method of processing meanwhile pig head sausage is a little bit different in ingredients, preparation and cooking method, it will be chosen to introduce today. PREPARATION TIME: 60 Minutes COOK TIME: 40 Minutes PREPARE INGREDIENTS • 500gr meat (preferably pork shoulder) • 1 tbsp fish sauce • 1 tsp salt • 1 tsp sugar • 1/2 tbsp garlic powder • 2 tsp pepper • 1 tsp baking soda • 2 tbsp oil DETAIL RECIPE 1. Cut meat in to thin slices and freeze for 2 hours. 2. Grind well and mix with prepared spice. Beat with electric mixer for about 10 minutes until well combined, let sit for about 20 minutes. 4. Stuff the mixture in to a round mold, press it down firmly to compact the mixture. 5. Remove it from the mold then wrap by banana leaves or cling film. Steam until cooked.
Deep-fried Spring Rolls
“Nem ran” (North) or "Cha gio" (South) (fried spring rolls) is one of the most famous dishes of Vietnamese cuisine.  PREPARATION TIME: 20 Minutes COOK TIME: 25 Minutes PREPARE INGREDIENTS 1 pound ground pork 0.1 pound grass vermicelli or a pack of instant noodle 1 cup shredded carrot 4-5 ear mushroom 30-40 rice papers 2 eggs Cooking oil Salt and pepper For Dipping sauce: 2 tbsp fish sauce 2 tbsp lemon/vinegar 2 tbsp sugar   DETAIL RECIPE 1 -  Mix all milled pork, diced vegetable, crushed mushroom, onion, eggs, sault, and pepper in one pot. 2 -  Roll up this mixture in a sheet of moist rice paper 3 -  Deep fry deeply the roll until the rice paper coat turns crispy and golden brown. 4 -  Display all the fried roll on the dish with herbs Dipping sauce: mix sugar, fish sauce and lemon together, add in fresh minced garlic and chili if desired. Requirement: The rolls are golden brown, not burnt, not cracky, crispy. If diced carrots and jicama are used, the stuffing might be a little bit crunchy, matching the crispy fried rice paper, but the juice from these vegetables can cause the rolls to soften after a short time. The ingredients, however, are not fixed Servings: “Nem rán” can be eaten by itself, wrapped in lettuce, dipped into fish sauce mixed with lemon juice or vinegar, water, sugar, garlic and chili pepper, or served with rice vermicelli. Read more about Vietnamese Fried Spring Rolls on our Cuisine page.
Roasted Pork Loin with green tea leaves
The green tea flavour add to the plain old pork dish a new charm. Good for a summer BBQ gathering. PREPARATION TIME: 15 Minutes COOK TIME: 25 Minutes PREPARE INGREDIENTS 1 pound pork loin 1 cup green tea leaves 1 tbsp minced garlic and onion 1 tbsp seasoning powder 1 tsp sugar 1/2 tsp pepper 1 tbsp oil Lettuce, tomato, cucumber to decorate DETAIL RECIPE 1 - Slice pork into thin pieces. Mix pork with seasoning powder, sugar, pepper, oil, minced garlic and onion. 2 - Dip green tea leaves into boiled water for a few seconds. Use green tea leaves to roll around pork and hold by sticks. 3 - Grill pork by charcoal or over a BBQ until it is well done. Put grilled pork into a dish decorated with lettuce, tomato and cucumber. 4 - This dish is best served hot and enjoyed with salt, chili and lime sauce.
Braised pork in coconut milk
You will be pleasantly surprised with the combining flavour of caramelized pork and the rich taste of coconut and rice in cold winter days. PREPARATION TIME: 10 Minutes COOK TIME: 20 Minutes PREPARE INGREDIENTS 1 pound pork (choose the belly or parts with medium level of grease) 1 coconut or 1/2 can of coconut juice 3 tbsp fish sauce 2 tbsp sugar 1tbsp molasses Salt and pepper to taste DETAIL RECIPE 1 - Drain the coconut milk into a bowl, cut coconut rice into long pieces. If you use canned coconut milk, you can get the unsweetened dried shredded coconut to replaced the fresh coconut stripes. 2 - Slice pork into thin pieces, mix with fish sauce, sugar, molasses and let it absorb all the spice for 20 minutes. 3 - If you do not have molasses, put a spoon of sugar into a pan, cook under medium heat until it turns into caramel. Next, put pork into the pan, braise under low fire until it shrinks a little and absorb the spice. 4 - Put coconut milk into the pan, cook until it thickens, put the coconut rice or shredded coconut into the mixture. You can add more spice according to your taste and turn off the stove. 5 - This dish is best served hot over steamed rice with a vegetable both. Tips: Young coconut is recommended for this dish and you should not cook for too long or the pork will shrink or burn and loose the soft comforting taste.
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