Froggie does Nam - Part 3c: Pork stew with deep-fried tofu

After exploring with a couple of Vietnamese recipes earlier this year, I decided to invite a couple of friends over today and cook up a storm: a whole Vietnamese meal in 4 dishes. I love the vibrant colours and fresh flavours of Vietnamese food, and in this Part 3 I will explore the full spectrum, from  seafood to desserts via a hearty pork stew. My dear friend Em (whose dad is originally from Vietnam) and the usual suspects J&T were my faithful guinea pigs, and we spent yet another chilled Sunday afternoon on my grass green Ikea carpet, getting (mildly) intoxicated and talking about the state of the world... Have a look at parts 3a/b/d for the other recipes and pictures. Bon appétit!

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This recipe is actually a rearranged mash from a sweet beef and carrot stew and a pork and hard-boiled eggs stew. The chilli dosage yields a mildly spicy dish and can be changed to taste.

Pork stew with deep-fried tofu (serves 6)

1kg boneless pork (preferably shin and fillet), cut in 2cm cubes

4 cloves garlic, thinly minced

4 shallots, thinly sliced

2 bird’s eye chillies, thinly sliced

1 carrot, diced

150gr black fungus, sliced

250gr fried tofu cubes

2 tbsp peanut oil

2 star anise

3 cloves

1 tsp freshly ground black pepper

2 small cinnamon sticks

3 tbsp rock sugar

4 tbsp fish sauce

4 tbsp soy sauce

4 tbsp clear Chinese rice wine

500ml water

·       Heat the oil in a cocotte, add the garlic, shallots and chillies and stir-fry for a few minutes, until fragrant and translucent.

·       Add the black pepper, star anise, cinnamon, cloves and carrot, stir-fry a few more minutes until fragrant.

·       Add the water, fish sauce, soy sauce, rice wine and rock sugar and bring to a boil.

·       Add the meat and tofu, stir well, cover and simmer for about 1.5 hours, or until the meat is tender.

·       Serve with plain steamed rice.