Pork Recipe

Prepare pork

Trim excess fat from the pork shoulder and slice into 1/2-inch pieces. Pat dry with paper towels. Lightly season both sides with 1/2 tsp salt and a pinch of pepper.

Sear pork (optional)

Heat 1 tsp cooking oil in a medium pot over medium-high heat. Add pork in a single layer and sear 1–2 minutes per side until lightly browned. You don’t need to cook through; browning adds flavor. Transfer pork to a plate.

Aroma base

In the same pot, lower heat to medium. Add shallots and smashed garlic and sauté 1–2 minutes until fragrant but not browned. Add sliced galangal, bruised lemongrass, torn kaffir lime leaves and smashed chiles; sauté another 30–45 seconds to release aroma.

Simmer broth

Return the pork to the pot. Pour in 6 cups of stock and bring to a gentle boil. Reduce heat to a simmer, cover partially, and simmer 20–25 minutes until pork is tender and flavors have infused the broth. Skim any foam or impurities that rise to the surface.

Season broth

Stir in 3 tbs fish sauce, 1 tbs light soy sauce and 1 tsp sugar. Taste and adjust seasoning: add more fish sauce for saltiness or a splash more lime later for brightness. Remove and discard galangal slices, lemongrass stalks, and any large kaffir pieces before serving.

Finish with lime

Turn off the heat and stir in 2 tbs fresh lime juice. Add freshly ground black pepper to taste. Keep the broth hot while you assemble the salad components.

While the broth simmers, prepare the vegetables: thinly slice napa cabbage, cucumber, and red onion; cut tomato into wedges; roughly chop cilantro and pick basil and mint leaves. Place the cabbage, cucumber, onion and tomato in a large shallow bowl or serving platter so they can be dressed by the hot broth.

If you prefer the pork warm rather than fully submerged, remove pork pieces from broth with a slotted spoon and arrange them over the salad components so the hot broth can be ladled over to wilt the greens slightly.

To assemble: distribute salad components among serving bowls or a family platter. Arrange warm pork on top or mix lightly into the vegetables.

Ladle the hot broth over the salad and pork—enough to create a soupy salad but not drown herbs (about 3/4 cup per serving). The heat will lightly wilt the cabbage and release aromatics.

Scatter chopped cilantro, basil and mint over each bowl. Sprinkle 2 tbs toasted rice powder or crushed peanuts and 1–2 tbs fried shallots for texture.

Serve with lime wedges on the side for extra acidity. Provide extra fish sauce or sliced chiles for diners to adjust heat and salt. Serve immediately while broth is hot and greens are slightly wilted.