Ginger Root with Braised Pork – Heo Kho

Rinse pork briefly, dry and cut into cubes of about 3 cm.

Drill a hole in the top of the coconut and pour the milk into a dessert bowl.

Soak the tangerine peel in a little water, squeeze it out and cut it into tender strips.

Heat oil in a Reindl until it smokes.

Remove the peel from the onion, cut into slices and fry quickly on all sides in the oil together with the pork.

Add nuoc-mam sauce, cloves, star anise, stick cinnamon, pepper, salt, coconut milk, peppers, garlic and caramel sauce and quickly bubble everything together.

In the meantime, clean and chop shallot garlic and ginger.

Add tangerine zest, ginger and shallot garlic to meat.

Cover and simmer until meat is tender, about One hour, stirring occasionally.

Dressing: Transfer the meat to the serving dish form together with the sauce and sprinkle with mint on the spot.

Eating: Serve with cooked long grain rice.

Drinks: Herbal tea

Tips: To avoid burning, you should add a tiny bit of coconut milk or boiling water – each as needed. For variation you can add a little bit of fresh vegetables, but not too much otherwise the sauce tastes too bland.

The meat is cooked when it is no longer pink and can be easily pierced with a fork.

Caramel sauce: add sugar and a little water, stirring continuously.

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