Braised Caramel Pork with Daikon and Eggs

Menu Part: 
Entree
Cuisine Type: 
Asian
Serves: 
15 servings

This Vietnamese braised pork dish features eggs, onions, a sweet caramel sauce and daikon, which is an Asian mild white East Asian radish, over a cucumber salad.

Ingredients

1/3 cup fish sauce
1/3 cup Caramel Sauce (recipe follows)
3 lbs. pork butt or shoulder, trimmed, cut into 2-in. cubes
1/2 cup green onions, bruised, cut into 1-in. pieces
2 tbsp. vegetable oil
3 tbsp. shallots, minced
21/2 lbs. daikon, peeled, cut in
2/3-in. half-moon pieces
8 eggs, hard-boiled, peeled
1 cup cilantro, cut in 1-in. pieces

Caramel Sauce:
Yield: about 11/2 cups

1 cup sugar
3 cups boiling water

Cucumber Salad:
Yield: 15 servings

1/2 cup warm water
1 cup sugar
1 cup white vinegar
2 tsp. salt
4 European-style cucumbers, cut in half lengthwise, into 1/4-in. half-moons
2 tbsp. shallots, sliced thin
3 tbsp. cilantro, cut into 1/2-in. pieces
Fresh chiles, sliced thin (optional)

Steps

1. Combine ½ of fish sauce, Caramel Sauce (recipe below), pork and green onions. Set aside to
marinate at least 2 hours.

2. Add oil to large pot over medium flame. Add shallots and stir until fragrant, about 30 seconds. Drizzle remaining fish sauce around edge of pan. Stir until mixture starts to bubble, then add pork and all marinade juice and cook for 3 to 5 mins.

3. Add enough water to just cover pork. Simmer uncovered for 20 mins.

4. Add daikon and simmer another 20 mins.

5. Skim and discard any fat that rises to the top.

6. Add hard-boiled eggs and simmer for another 5 mins. until heated through and are stained with caramel color. Sauce should reduce by half and become dark brown. Meat should be very tender but not quite fork tender. Total cooking time is about 50 mins.

7. Remove and transfer to serving dish. Cut eggs in half. Garnish with cilantro and serve with rice and Cucumber Salad (recipe below).

For Caramel Sauce:
1. Place sugar in heavy-bottomed pot over medium-high heat. Cook undisturbed about 3 to 4 mins., until edges start to smoke and burn. Sugar around edge will start to turn brown and then almost black.

2. Using long-handled wooden spoon, stir sugar a few times. Leave spoon in pot. Make sure boiling water is nearby.

3. Stand back and, using another ladle, carefully add ½ cup boiling water into sugar. (It will splatter.) Slowly add another ½ cup boiling water. Caramel Sauce should be dark brown and thin.

4. Set aside to cool.

For Cucumber Salad:
1. Combine water, sugar, vinegar and salt in small pot and heat over medium flame just until warm. Stir well to blend, then set aside to cool.

2. Place cucumbers, shallots, cilantro and chiles, if using, in mixing bowl. Add vinegar mixture and gently toss ingredients a few times. Allow to sit for 10 to 30 mins.

3. Just before serving, drain and discard 90% of liquid. Serve with braised or grilled meats.

Recipe adapted from chef Mai Pham

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

FSD Resources