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Preparation Time: 15 mins
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Cooking Time: 3 hours
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Easy
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Serves: approx 12
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We went to Vietnam during our honeymoon, and fell in love with the dark, rich flavours of pho, during our stay. When we returned we attempted to make our own, but that rich complexity of flavours evaded us. It was only when we discovered ‘Recipe Tin Eats’ beef pho recipe that we managed the depth of flavour, which is achieved by toasting spices, onions, meaty bones and an essential brisket, or; in this case pork collar. The recipe is not difficult, but the broth needs time to simmer, so unless you have all day to prepare your meal, is best prepared ahead of time.
Ingredients:
To Serve:Flat rice noodles
1 pork fillet Large pile of greens and bean shoots (we love coriander and Vietnamese mint) Chilli – sliced thinly Hoi sin sauce and siracha if desired |
Andre's Quick Tips
The pork collar can be used to make delicious pulled pork, two meals for the work of one! |
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1.
2. After 90 minutes use tongs to remove pork knuckle from the water and use a sharp knife to incise the skin in a diamond pattern. This allows the skin to crisp more easily, and makes it easier to eat, after roasting.
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3. Rub the pork knuckle with caraway seeds and salt while preheating the oven to 200 C, Place the hock on a rack in a roasting pan.
4. Bake for 90 minutes, make sure you don’t rush. If this recipe is cooked too quickly the sinews will remain chewy, rather than melting away into wonderful, gooey flavour.
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5. To crisp the skin turn on the grill for the last 5-10 minutes. It can burn quickly, so be careful. The skin will crackle and get super crispy.
6. Serve with mashed potato, sour kraut and steamed greens
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