I’ve been eating shredded pork since I can remember. It is a very traditional Vietnamese dish which my family still regularly makes. It is quite Vietnamese in the sense that there are very few components but they all compliment each other very well. I feel like what a lot of the modernization of cuisines all over the world have in common is this notion of keeping what is important to the classics and getting rid of anything nonessential. On top of more tasteful plating, I feel like there is definitely a more minimalist approach to food these days. I suppose that is why I’ve found it a bit more difficult to modernize Vietnamese food compared to other cuisines since traditional Vietnamese cuisine is fundamentally minimalistic already. Thus, although this shredded pork recipe is not by the book traditional, I wouldn’t say any modernization really happened.
- 200g pork chop
- 2 tbsp roasted rice powder
- 1 clove garlic
- 2 tbsp fish sauce
- 1/2 tbsp sugar
- 1 tsp white pepper
- salt to taste
- Cook the pork chop in a pan with butter until golden brown and cooked all the way through.
- Take out and cut into matchsticks and reserve in bowl.
- In a clean pan melt butter on medium high heat and add in garlic, sugar, fish sauce, and white pepper.
- Add the pork chop matchsticks back to the pan and incorporate over medium heat.
- In a separate pan warm up the roasted rice powder on medium low heat.
- Incorporate all ingredients from both pans.
Ingredients (Pickled Carrots):
- Equal Parts water and white vinegar
- sugar and salt to taste
Method (Pickled Carrots):
- Place the sugar, salt, water, and vinegar in a pot and bring to a boil.
- While this is happening julienne your carrots and place in a jar.
- Pour the boiling pickling liquid into the jar of carrots and leave overnight. (They will last for 4-6 weeks in the fridge)
I like to serve the shredded pork on rice. I top the pork with a medium fried egg and some pickled carrots and fresh cucumber. I like to finish the dish with chives, chive flowers, and some homemade fish sauce (I will blog about this soon).