Vietnamese Braised Pork with Spring Vegetables

Vietnamese · Spring · 120 min · Serves 4 · By Lesapor Test Kitchen

This cozy Vietnamese braise combines tender pork shoulder with fragrant lemongrass and a vibrant array of spring vegetables. Perfect for those cool spring evenings, it brings warmth and freshness to the table. Serve with steamed jasmine rice to soak up the savory broth.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds pork shoulder, cut into 2 inch cubes
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 2 stalks lemongrass, white part only, smashed and chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 cups chicken broth
  • 1 tablespoon sugar
  • 2 medium carrots, sliced into rounds
  • 1 cup snap peas, trimmed
  • 1 red bell pepper, sliced
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • Freshly ground black pepper, to taste

Method

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork shoulder cubes and brown on all sides, about 6-8 minutes total. Remove the pork and set aside.
  2. In the same pot, add the lemongrass, garlic, and ginger. Sauté for 2-3 minutes until fragrant. Stir in the fish sauce, soy sauce, and sugar.
  3. Return the pork to the pot. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour, until the pork is tender.
  4. Add the carrots to the pot and simmer for an additional 15 minutes. Then, add the snap peas and red bell pepper, cooking for another 10 minutes until all the vegetables are tender.
  5. Stir in the green onions and cilantro. Adjust seasoning with black pepper to taste before serving.