Brothy Vietnamese pork cao lau

Name: Brothy Vietnamese pork cao lau
Ingredients: 1.0 teaspoon Sea Salt; 1.0 teaspoon Ground White Pepper; 3.0 tablespoon Low Sodium Light Soy Sauce; 3.0 tablespoon Shaoxing Rice Wine Or Dry Sherry; 1.0 tablespoon Dark Soy Sauce; 1.0 tablespoon Fish Sauce; 1.0 tablespoon Demerara Sugar Or Palm Sugar; 1.0 teaspoon Chinese Five Spice Powder; 0.25 teaspoon Salt; 0.5 teaspoon Freshly Ground Black Pepper; 1.0 tablespoon Rapeseed Oil; 4.0 tablespoon Hoisin Sauce; 4.0 teaspoon Sriracha Sauce

Brothy Vietnamese pork cao lau — a community recipe on Potlikkr.

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Ingredients

1.0 tsp Sea Salt
1.0 tsp Ground White Pepper
3.0 tbsp Low Sodium Light Soy Sauce
3.0 tbsp Shaoxing Rice Wine Or Dry Sherry

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Method (preview)

1
Preheat the oven to 120C/100C Fan/Gas ½. Line a roasting tray with greaseproof paper.
2
To prepare the fried pork skin, remove the skin from the pork shoulder and pork belly. Clean off any fat with a sharp knife and slice the skin into 2½cm/1in pieces. Pat dry and place on a wire rack over the prepared tray. Roast for 2½ hours until dry.

Place the pork bones in 1litre/1¾pint water. Bring to the boil, then discard the water and scum. Reheat another pot o...

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