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Pork Simmered With Five Spice Powder (Thit Thung) Recipe

by Global Cookbook

Ingredients

2 x garlic cloves 2 x shallots or possibly white part of 2 scallions 1 1/2 Tbsp. granulated sugar 1 Tbsp. fish sauce 6 Tbsp. water

2 Tbsp. light soy sauce 3/8 tsp five-spice pwdr     Freshly-grnd white pepper to taste 1 Tbsp. vegetable oil 1/2 lb pork shoulder with rind, or possibly pork butt

Directions

1. In a mortar, mash the garlic, shallots, and sugar; add in the fish sauce, water, soy sauce, five-spice pwdr, and white pepper.
2. Heat the vegetable oil in a small saucepan over a high flame. Drop the pork into the pot to brown. Keep covered, uncovering only to turn the meat from time to time. After the meat is well browned, add in the sauce mix. Cover and turn the flame down to medium.
3. After 15 min, turn the pork in the sauce to color the meat. Continue cooking for another 15 min, covered, uncovering periodically to check the progress of the cooking. When you see only small bubbles and about 5 Tbsp. of liquid, the cooking is completed.
4. Remove the meat and allow to cold slightly, then slice, arrange on a plater and pour the remaining sauce over.
5. This recipe yields 6 servings.

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