Vietnamese pork neck

This dish with pork neck, is one of my favorites from Vietnam. It takes a while to cook, due to its cooking time, but it's not much work.

200 g brown sugar

4 tablespoons water

1 pork neck, in 3 cm cubes

1 box of coconut milk

2 shallots, finely chopped

4 garlic cloves, finely chopped

1 ss fishsauce

1/2 teaspoon white pepper


Bring sugar and water to a boil over medium heat, so it looks like caramel. Add coconut milk, onion, garlic, fishsauce and pepper and bring to a quick boil.

Place the pork neck in a baking dish, pour over the sugar mixture and cover the mold with aluminum foil. Put the pork neck in the oven at 100 degrees for 4 hours.

Remove the foil and simmer for about 1.5 -2 more hours. Stir every half hour. The liquid should be greatly reduced and the pork will be tender, the fat will be excreted and the pork will brown and caramelized in the fat.

Once the liquid is evaporated and stuck to the pork pieces, the meat is ready.

Serve Vietnamese salad, which you will find recipe for here and rice, which you make as directed on the package, but half of the water is replaced with coconut milk.

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