Clay pot pork with quail eggs and daikon

Clay pot pork with quail eggs and daikon

By
From
Vietnamese Street Food
Serves
6
Photographer
Michael Fountoulakis

This is a Vietnamese classic: a typical workers’ lunch at com binh dan eateries and a regular at family meals. If you are using your clay pot for the first time, soak it in cold water overnight or it will crack in the oven.

Ingredients

Quantity Ingredient
800g pork belly
100ml fish sauce
2 garlic cloves, chopped
2 red asian shallots, chopped
1/3 teaspoon freshly ground black pepper
6 quail eggs
1 tablespoon sugar
oil, for deep-frying
100ml coconut milk
250g daikon, peeled and cut into cubes

Method

  1. Slice the pork into 2 cm strips. Place in a shallow tray, add 2 tablespoons of the fish sauce, the garlic, shallots and pepper and marinate for 20 minutes.
  2. Bring a saucepan of water to the boil. Gently lower the eggs into the water and boil for 5 minutes. Remove with a slotted spoon and plunge into cold water to stop the cooking process. Cool, then peel and set aside.
  3. Put the sugar and 1½ tablespoons water in a heavy-based saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and cook until the sugar is a rich golden colour. Pour in 250 ml water, standing away from the pan. When the spluttering has stopped, stir until the caramel sauce is smooth.
  4. Preheat the oven to 160°C and place a clay pot in the oven to heat up. Heat a little oil in a wok and stir-fry the pork until browned all over. Add the caramel sauce, remaining fish sauce, coconut milk, daikon and enough water to cover the meat.
  5. Transfer the contents of the wok to the heated clay pot and bake for 40 minutes.
  6. Heat the oil in a deep frying pan or wok and deep-fry the quail eggs until lightly golden. Add the eggs to the clay pot and cook, uncovered, for a further 15 minutes.
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