Braised pork with ginger, renowned for its sumptuous blend of tender pork and zesty ginger, originated in Duc Linh District, Binh Thuan Province. Originally crafted to sustain labor-intensive tasks, this dish has earned acclaim and is now a beloved staple in locals’ daily cuisine.
The key ingredients for this delectable dish are pork belly and aged ginger. The preference for aged ginger stems from its heightened pungency, enriching the dish with its unique flavor profile.
The cooking process is straightforward. First, the pork undergoes a thorough cleaning to eliminate any undesirable odors. It is then marinated with a blend of fish sauce, sugar, broth mix, pepper, and other spices according to family preferences. For an added touch, a splash of cashew oil enhances the pork’s visual appeal. Meanwhile, the ginger is washed, thinly sliced, and crushed with a pestle. The crushed ginger, along with crushed purple onion, is combined with the marinated pork and left to infuse for about ten minutes before cooking.
To commence cooking, the pork is braised over high heat until it reaches the desired firmness. Fresh coconut water is then added to the pot, and the pork continues to be simmered until fully cooked. It is essential to maintain moderate heat to allow the coconut water to gradually absorb into the meat, ensuring it remains tender without risk of burning.
Braised pork with ginger has stood the test of time, becoming a cherished culinary tradition in Duc Linh District, Binh Thuan Province. Served alongside a steaming bowl of rice, a few slices of ginger-flavored pork create a satisfying family meal.
