Incredible Vietnamese Coconut Pork Recipe!
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- Опубликовано: 16 окт 2024
- This Caramalised Vietnamese Coconut Pork is sure to leave your friends and family wanting more! A huge thank you to Monsoon Valley Wines for sponsoring this video!
Monsoon Valley Wines is available across restaurants and at the School of Wok in the UK!
www.monsoonvalleywine.co.uk
Ingredients
500g pork shoulder / neck, sliced thinly
10 Thai shallots soaked and finely sliced
½ thumb sized piece galangal / ginger
3 cloves garlic, finely chopped
Pinch white pepper
2 tbsp coriander seeds
1 large red chilli, finely sliced for garnish
200ml coconut water
100ml chicken stock
4-5 tbsp soft brown sugar or palm sugar
1-2 tbsp fish sauce
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To find the recipe for this dish, click the link below!
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Incredible Vietnamese Coconut Pork Recipe! -
Finally bought a wok. Because of this channel and to add a new hobby. I still have not found a Thai restaurant in America that can make the amazing Thai fried rice, beef, tomato, egg etc whatever else that i had in Thailand 2005. I went there Jan-Feb to do construction and the it would be nice to know that recipe. Fish sauce or what is missing. Semper Fi
Great Jeremy I would get half hammered with the amount of rose wine you put in there.
Will be cooking this tonight. Thank you.
Looks delicious! Will definitely make this😊
Wow looks great , Thx 🙂
had this last night it was fantastic
Would never have known this was a thing, YUMMO
Dang! Looks great! 👍🏻 😊
Looks nice Jeremy
a little bit if wine 😁😂 love it. ❤
Jeremy with Coconut water, are you talking like Vita Coconut Water? Or are is it something else. Could normal coconut water + some coconut milk replace it? Looking forward to making this!!
Good question, same here in the Netherlands. Coconut water here is very clear. Should we indeed mix it with milk? Or is using clear coconut water also good?
I would dare say it's coconut milk. In Australia we can buy canned coconut cream and milk (cream being thicker). The milk looks similar to what he has here.
I went and bought some Vita coconut water from Tesco for this recipe. Definitely a VERY different animal to what he used! I'm somewhat confused about this. I mean, if it is coconut milk I would expect him to say that, not water.
@@billlyoliveman but was it good and tasty with the water? I'm curious 😁
@@bakkenez I didn't make it in the end because it clearly wasn't the same thing as he used in the video. I'm going to wait until I can get to an Asian store as apparently I should find what he used there. Another person commenting here says it'll be different to coconut milk and definitely not what you get when you buy the Vita stuff. I hope so, the meal looks nice
Any chance that you could post the recipe? There is no link in the description:
"To find the recipe for this dish, click the link below!"
"- Link - " *missing*
The recipe is in the left hand description panel
@@bertacollins5428 That's a list of ingredients, not a recipe. It's not on their web site either.
Sorry about that, the recipe is now on our website: bit.ly/4dGwHvs - Chris
@@SchoolofWok Great, thank you. We're looking forward to making it!
How can i get the written recipes? So many of the ingredients i have never heard of. Really need the written recipe.
Sorry about that, the recipe is now on our website: bit.ly/4dGwHvs - Chris
Looks delicious but it is hard to get shallots when you go to your regular supermarkets to shop.
Shall Ought
Do you in the UK mean what we in the US mean by Coconut Water, that’s like a thin drinking liquid here, the same as the actual watery liquid in a fresh coconut like you said they use in Vietnam.
But what you used seemed like what we call Coconut Milk, which is very different.
I’m from the UK and no it’s not the coconut water you get from like say Sainsbury’s you need to go to a Chinese supermarket they sell it and it’s different from coconut milk too
@@buckrogers4720 Never having seen or heard of it before I went out and bought some from my local Tesco. Completely different animal to what he used. When I'm next in the next town over, where there's an asian food shop, I'll try in there instead. Thanks for the tip. I was VERY confused by this!
In the USA. I going to make a double recipe tonight w/ 200 mL coconut water & 200 mL coconut milk & hope for the best.
@@michaelgeoghegan9119 LOL
@@michaelgeoghegan9119 Good luck. I hope it works out. Let us know!
Recipe says 1/2 onion but uses about 10 shallots!??!
Free Palestine
You are correct, I'm not sure why the recipe said 1/2 onion. We've updated that now, but you can use half an onion as an alternative! - Chris
Camera needs some rethinking…
For an instructor, there's a lot wrong going on. Firstly, not removing the spices after blooming from the oil? There's a higher chance of them burning. Second, the "seared" pork came out of the wok gray, not browned. So many classical wok techniques are not shown in this video, such as "cooking in batches." None of the food will have the wok hei flavor because it's basically all boiled together. The idea was good, execution was not. I've been cooking with a wok for 20 years in a professional kitchen and at home. Look elsewhere
It doesn't need to be browned when it's gonna be slow braised for 40 mins - an hour
Of course it's best with the fond but for a one pot slow braised not required
@@kenken0175 Not required, I agree, but the instructor specifically states to brown the meat before the braise. He's going through the effort to mention searing the meat but doesn't actually execute. That's the part I'm not satisfied with. Like I said, solid idea, but not well executed.
"wok hei" for braised viet caramel pork lol
@@dogcatdogable Sure, "wok hei" won't quite shine through, but there is merit to see him sear meat correctly. Try not to get hung up on a single word and use critical thinking to discern the actual lesson being taught here.
@@xFishyTVI think Jeremy means well but he’s just not naturally talented at cooking. He’s very awkward in the kitchen imo plus I think he actually enjoys British pub food more than he does anything Chinese.
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