Vietnamese Pork & Morning Glory Recipe | Big Night In

Unscrew the coffee filter and place 2 tablespoons of coffee in it.

Add 1 tablespoon of water to the coffee and mix.

Add a generous squeeze of condensed milk to the coffee mixture.

Allow the coffee to drip for about 6-7 minutes, aiming for a drip per second.

In a pan, add twice as much oil as sugar to make a caramel.

Once the oil and sugar start to caramelize, add 2 shots of finely chopped white onion and 2 cloves of finely chopped garlic.

Cut the pork into thumb-sized chunks, removing any excess sinew, and add it to the caramelized onion and garlic.

For the sauce, add 1 teaspoon of black pepper, fish sauce, oyster sauce, 1 stock cube, and 250 ml of warm water to the pork mixture.

Add chopped spring onion to the mixture in the last couple of minutes to steam and bubble.

Thicken the sauce with corn flour.

Chunk up the Morning Glory and set aside.

In a separate pan, heat oil and add chopped garlic and chili, cooking for about a minute.

Add the Morning Glory to the pan and stir-fry until cooked.

Garnish the Morning Glory with crispy garlic before serving.

For the rice, bring salted water to a boil and add 2 wedges of lime and the Thai Jasmine rice.

Cook the rice for about 9-10 minutes until tender.

Equipment Needed

Spice Level:

Dietary

Allergens