Vietnamese Berkshire Pork Recipe
steamed rice / fried egg* / haricot verts / nuoc cham
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Berkshire Pork
Season the pork belly with salt and pepper and steam it for about 1 hour until tender. Allow it to cool before slicing.
- 2
Cook the Jasmine Rice
Rinse the jasmine rice under cold water. Cook according to package instructions, usually about 15 minutes in a rice cooker or on the stove.
- 3
Fry the Eggs
Heat a small amount of oil in a non-stick pan. Crack the eggs and fry until the whites are set and the yolks are still runny, about 3-4 minutes.
- 4
Blanch the Haricot Verts
Bring a pot of salted water to a boil. Add the haricot verts and blanch for 2-3 minutes. Drain and set aside.
- 5
Make the Nuoc Cham Sauce
In a bowl, whisk together fish sauce, lime juice, sugar, minced garlic, chopped chili, and water until sugar dissolves.
- 6
Assemble the Dish
On a plate, serve a portion of steamed rice, topped with sliced Berkshire pork. Place the fried egg on top and arrange the haricot verts on the side. Drizzle with nuoc cham sauce.
