Duncan Lu shows how to make delicious Vietnamese braised pork for Lunar New Year

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Duncan Lu knows how to make delicious Vietnamese braised pork for Lunar New Year.

And the home chef visited The Morning Show on Friday, with the speciality dish for the New Year.

The culinary king appeared on ‘Plate of Origin’ as part of team Vietnam, coming in on second place on the show.

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He is now serving as an ambassador for the Cabramatta Lunar New Year festival.

Braised pork and eggs Serves 4-5

Prep: 30 minutes

Cook time: 2 hours 30 mins

Difficulty: Moderate, you’ll be right.

Ingredients

1kg pork belly, cubed in 3cm pieces

1 tablespoon oil

2 ½ tablespoons sugar

2 young coconuts

600ml water

40g ginger, halved and crushed

4 garlic cloves, lightly crushed

½ tablespoon anchovy salt

40 ml Son fish sauce

6 free range eggs, boiled and peeled

1 teaspoon sea salt or ½ teaspoon of MSG

1 birds eye chilli (optional)

Instructions

  1. Blanch pork belly in hot water for 1 minute then rinse well under cold water to remove any impurities

Duncan’s tip: this step removes and debris and impurities from the pork to give the braising liquid a clear appearance

  1. Marinate pork belly in 20ml of Son fish sauce, ¼ tablespoon anchovy salt and garlic for minimum 1 hour or for ideal results in the fridge overnight.

Duncan’s tip: If marinating overnight, remove from fridge 1 hour before cooking and allow pork to return to room temperature.

  1. In a large casserole pot, add cooking oil and sugar and warm on low-medium, occasionally stirring until sugar turns copper brown then immediately add the pork belly and garlic and sauté on medium-high heat for 5-10 minutes or until most liquid has evaporated.
  2. Deglaze with young coconut water then add water, boiled eggs, sea salt and bring to the boil then cover and simmer on low for 2 hours.
  3. Season with another 20ml and ¼ tablespoon and simmer for a further 5 minutes.

Duncan’s tip: Add additional seasoning and sugar to your taste at this stage.

  1. Serve with freshly steamed rice, pickled baby leeks, fresh cucumber and tomato.

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