Drain the pork and cut into 1 1/2-inch thick blocks. In a large pot, add 2 cups of water, sake, soy sauce, mirin, and sugar and bring to a boil over medium heat. Add the cooked pork to the sauce and turn the heat down to low. Put a drop lid over the pork. Simmer until the sauce is reduced and practically gone.
22. Bun Cha (Grilled Pork Meatball) One of the most popular traditional Vietnamese dishes in Northern Vietnam, bun cha features charcoal-grilled pork with cold rice noodles and assorted vegetables. It comes with two kinds of pork: pork meatballs and grilled pork belly. Recipe: Authentic Bun Cha (Vietnamese Grilled Pork Meatballs with Noodles Make the Char Siu sauce. In a medium/large saucepan, add the oil, shallots and garlic. Heat on medium high and stir-fry for about 2 minutes or until browned and fragrant. Next add the hoisin sauce, oyster sauce, shaoxing wine, sesame oil, sugar and five spice powder and mix. Heat until it begins to boil. Coat the pork well then enclose the flavors with the vegetable oil. Let the mixture marinate in the refrigerator for 2 hours or overnight, for a better result. Preheat a grill on medium to high heat. Place a drop lid (Note 5) and cook for 25 minutes or until the liquid reduces to only about 1-2 tablespoons. While cooking, shake the pot occasionally to make sure that the sauce coats all sides of the meat. Turn the heat off. Plate the pork with green beans on the side, add the julienned shallots on top. Drain the cooking liquid and discard the solids. Take 2 cups of the liquid and add to a small pan. Bring to a boil and bubble for 5 minutes to reduce. This will intensify the flavour. Remove from the heat and set aside. To arrange the bowl, add a generous layer of the cooked rice then spoon over some pork. Preparation. Step 1. Whisk 1 1/2 cups water and next 7 ingredients in large bowl. Mix in 2 cups green onions. Transfer to large (2-gallon) resealable plastic bag. tdY9a9.
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    • bun cha recipe pork belly