Cơm Niêu with Braised Pork
Ingredients
- 600 gPork belly (3cm cubes)
- 400 gThai or basmati rice (washed)
- 3 pcGarlic (minced)
- 2 pcRed onion (finely sliced)
- 4 tbspfish sauce
- 1 tbspsoy sauce
- 2 tbspBrown sugar
- 2 tbspPeanut oil
- 600 mlMineral water
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tspBlack pepper ground
- 250 mlCoconut water
Method
Crispy rice at the bottom of the clay pot contrasting with melt-in-the-mouth pork belly. The caramel sauce is reduced, dark, and glossy, coating every piece of meat.
- 1
Cut the pork belly into regular 3 cm cubes. Mince the garlic and chop the red onions.
- 2
In a skillet with oil, brown the pork on all sides. When the fat is golden and crispy, remove the excess fat.
- 3
Add the brown sugar to coat the meat. Pour in the fish sauce and soy sauce. Deglaze with coconut water and top up with a little mineral water. Simmer on low heat until the meat is fork-tender and the sauce coats the spoon.
- 4
Place the washed rice in a clay pot with water. Cook covered. At the end of cooking, increase the heat so the rice crackles: this is the sign that a golden crust is forming at the bottom.
- 5
Place the pork and its syrupy sauce on the rice. Sprinkle with chopped green onions and ground black pepper.
Frequently asked questions
How do you get this dish right?
- Never stir the rice during the final cooking phase to allow the crust to form.
- If you don't have a clay pot, use a very hot small cast iron dutch oven.
How long does this dish keep?
The pork keeps for 3 days in the fridge. The rice is best eaten immediately to maintain its crispness.
