Vietnamese caramelized pork with fried rice balls

I am a big fan of vietnamese food, especially the most popularized caramelized pork. So here I am amkring my own version of it.

  • 500g thin-cut boneless center-cut pork loin chops, trimmed
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fish sauce
  • 4 garlic cloves, minced
  • Rice:
  • 2 cups water
  • 1 cup uncooked long-grain white rice
  • Vegetables of all kind, here we use
    Img_1548

  • 10 Cherry tomatoes
  • 1 Corguettes
  • 1 Onion
  • 1 carrot
  • 1 teaspoon of chicken stock
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    Marinate the pork with the ingredients, for at least half an hour, and stir the mixture in. While the marinating in process, you can start on the rice. One note about rice, a lot of people ask me how to cook rice, I am normally horrified to find that most people boiled rice, and then drained the rice with a strainer. What? Boiling will completely ruined the taste and elasticity of the rice. If an rice cooker is not at hand, do use  a heavy material pot, a small pot will do, and under a lowest setting of the stove, put the lid on, and DO not open the lid until there is a stream shooting out of the lid, which will be around 15mins of steaming.

    Img_1549

    After the rice been steamed, wet your hand (prepare a ball of water), rolled into a ball in your plam of the hand. Roll it and curl and tighten the rice ball. Attached a hilarious video of me rolling the rice ball, not professional youtube standard, but hey, it does the job.

    IMG_1555.MOV Watch on Posterous

    Heat a small pot of oil around 1.5 inches, Drop the rice ball one by one, and making sure the rice balls does not crowd together. Note: Only fry the rice ball for no more than 3 minutes. Make sure it does not brown, it has to be soft on the inside when eaten, so it cannot be fried dry.

    Img_1552

    Meanwhile of the frying, heat up the griddle pan in high heat, and pour enough of cooking oil to cover the griddles.

    Img_1561

    Make sure leave the pork strips to be brown before you turn, can turn over oen strips to occasionally check.

    Img_1557

    Drain the rices ball with kitchen towel, I happened to have some black seasame seed in hand, I thought it would be pretty to roll some of them with it. You don’t need to, plain rice balls are just as tasty.

    Img_1569

    Fry the onions in a pan with a tablespoon of oil, when the onion started to brown, put the carrots and courgette into the hot pan, put a teaspoon of chicken stock to favour. After the vegetables are getting soft, add in the tomatoes. Another funny video as follow, I do find my own voice very irritating. 

    IMG_1568.MOV Watch on Posterous

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