PLATE CLASS
This dish from Vietnam is so rich and delicious it is difficult to believe it was once a peasant staple. The Vietnamese also prepare fish in a similar manner.
Caramelised sauces are not difficult to make, but are time-consuming because they have to be stirred constantly. They produce a lot of smoke, so good ventilation in your kitchen is important.
A heavy pan can be used instead of a clay pot.
Pork In Clay Pot (Thit Kho To) 3 tbs soft brown sugar 2 tbs shallots, chopped 4 tbs (1/4 cup) Vietnamese fish sauce 1/2 tsp freshly ground black pepper 200 gm pork loin, thinly sliced 2 hard-boiled eggs, halved Heat the sugar in a small, heavy pan over low heat, stirring constantly until it is dark and thick. Remove from the heat and slowly stir in the fish sauce (the hot caramel will bubble and splatter, so be careful or you will get burned).
Return the pan to a low heat, stirring until the sugar is dissolved. Add the shallots and pepper. Cool.
In a covered clay pot, simmer the pork slices in the sauce for about 30 minutes over a low heat, ensuring the rich gravy does not entirely reduce.
Stir in the eggs and serve immediately with steamed white rice.
