Clay Pot Pork
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup sugar
- ¾cup chicken stock, more if necessary
- 3tablespoons fish sauce
- 3shallots, thinly sliced
- 2cloves garlic, thinly sliced
- 2teaspoons minced ginger
- 1teaspoon black pepper
- 1small fresh chili, minced optional
- 3scallions, trimmed and thinly sliced on the bias, green and white parts separated
- 1½pound boneless pork shoulder or pork belly cut into 1-inch cubes
- Steamed white rice for serving
Nutritional analysis per serving (4 servings)
576 calories; 31 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 33 grams protein; 1242 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the sugar in a medium-size heavy-bottomed pot and cook over medium heat, shaking gently every once in a while, until it starts to melt. Start stirring with a fork and continue, crushing clumps of sugar so that the sugar melts evenly. When the sugar is liquid, continue to cook for another minute or so until it darkens, then remove from heat.
- Step 2
Combine the chicken stock and fish sauce and carefully add at arm’s length to the sugar (it will splutter and pop). Turn heat to medium high, return sugar mixture to the heat, and cook, stirring constantly, until well combined. (If the sugar clumps when you add the liquid, don’t worry, it will melt again.)
- Step 3
Add the shallots, garlic, ginger, pepper, chili if using, and the white portion of the scallions. Cook, stirring frequently, until the shallots are nicely softened, 2 to 3 minutes.
- Step 4
Add pork to the pot and bring the liquid to a boil. Reduce the heat to low, partly cover and simmer gently, stirring occasionally and adding a splash of stock or water if the pan looks too dry, until the pork is very tender and the liquid has reduced to a medium-thick sauce, about 1 hour.
- Step 5
Remove from heat, add the green part of the scallions, and serve over steamed white rice.
Private Notes
Comments
What does this have to do with a clay pot? It sounds like its cooked in a regular metal pot...?
Surprised no one has commented on this recipe, it is simple, unusual and really delicious. It has been part of our rotation for a few years now.
The only change I have made is to amp up the heat with 4 or 5 chilies, this is one of the few dishes I still make HOT! One warning, don't answer the phone or something while you are making the caramel, I had it turn into candy that needed a steam hammer to get out of my pot once.
I already left a comment a year ago, but I’d like to add a post-COVID update, as this recipe became a standby in my household’s quarantine rotation. I use mandolined onion when I don’t have shallots on-hand; I’ve subbed in sambal oelek, sriracha and gochujang for the minced fresh chili; sometimes, I omit the scallions entirely. All are great substitutes. The only risky part is melting the sugar— the final product is almost always a winner over rice.
don't use pork belly. it oversaturates with fat and overwhelms the rest of the dish
Has anyone cooked in a clay pot? trying tomorrow and would love to use my clay pot, but unsure of timing/temperature...?
Can Splenda be used in lieu of the sugar?