Rice Paper Rolls: Clay Pot Braised Pork (Thit Kho)

Cut the pork shoulder into large chunks.

Bring water to a boil and add 1 tablespoon of salt.

Add the pork shoulder to the boiling water and poach to remove residue.

Add 2.5 pounds of pork ribs to the pot.

Once the pork comes to a boil, rinse it with cold water to clean it.

Transfer the cleaned pork to a clay pot.

In a separate pan, make the caramelized sauce by adding 1 teaspoon of water and 3.5 tablespoons of sugar, stirring until caramelized.

Chop 0.5 shallots and 4 garlic cloves, then add them to the caramelized sauce along with chopped green and red chilies.

Stir the sauce while watching closely to prevent burning.

Add oil to the caramelized mixture and mix in the garlic, shallots, and chilies.

Pour the caramelized sauce over the pork in the clay pot.

Add 1 can of coconut water and 3 tablespoons of fish sauce to the pot.

Add dark soy sauce for color and flavor.

Cover the pot and let it simmer for 20 minutes, adjusting seasoning as needed.

After 20 minutes, take the clay pot outside to avoid strong odors in the house.

Let the pork simmer for about 4 hours until it reaches the desired color.

Add additional water if needed, using half a can of water to ensure enough liquid for tofu and eggs.

Let the pork sit for an hour, then heat it up again for another 20 minutes in the clay pot.

Prepare the rice paper roll by gathering veggies and sliced cucumber.

Assemble the rice paper roll with braised pork, tomatoes, arugula, mint, cucumber, and pickled carrots and daikon.

Equipment Needed

Spice Level:

Dietary

Allergens