Hit Lon Nuong Ong Tre (Marinated Pork in Bamboo)
by Bank Takaeng
It is a bit difficult to cook, it may because of bamboo, banana leaf and charcoal. But after it’s done, you wouldn’t believe that you have just made the fantastic Vietnamese food yourself.
Ingredients:
- Lean pork shoulder – 1kg.
- Sugar – 3 tblsp/ 45ml.
- Fish sauce – 4 tblsp/ 60ml.
- Chopped shallot – 30g
- Sliced spring onion – 50g
- Peeled and chopped ginger – 2 cm
- Chopped chili – 1
- Bamboo Tube (25x7cm) – 2
- Banana leaf – 2
- Kitchen string
Preparation:
- Slice the pork shoulder thinly.
- Heat sugar in a heavy pan with low heat, then stir until the sugar has melted and turn golden.
- Remove sugar from heat and stir in the fish sauce, return to the heat and stir until they are completely blended.
- Marinate the sliced pork with the sauce you have just mixed with shallots, spring onion, ginger, and chili for 30 minutes.
- Cut bamboo into 2 pieces lengthwise then clean, and clean banana leaf. Line the inside of the bamboo with leaf.
- Stuff the pork into 2 bamboo halves and cover with the other halves. Wrap banana leaf tightly around the bamboo, tie with kitchen string then grill on an charcoal fire for 20 minutes
- Serve hot with some rice noodles or plain rice, coriander leaves and a very light fish sauce.
This is served for 4
