Vietnamese Tomato Pork Stew Heo Kho
This classic Vietnamese dish if typically made with beef (Bo Kho), but it's just as tasty when you use Aussie pork, and best of all, you can make it all in one pot!
1 hr 15 mins + marinade
Capable Cooks
4
What you’ll need
INGREDIENTS
MARINADE
- 1kg SunPork Fresh Foods Collar Butt, large diced pieces
- 3 garlic cloves, minced
- 2 Tbsp. fresh ginger, minced
- 6 Tbsp. fish sauce
- 1½ Tbsp. Chinese five-spice powder
- 2 tsp. brown sugar
STEW
- 1 head of garlic, minced
- 1 brown onion, sliced
- ½ cup tomato paste
- 1.5L coconut water
- 500ml water
- 1 tsp. chicken stock powder
- 3 lemongrass stalks, bruised
- 3 star anise
- 1 tsp. ground black pepper
- 1 tsp. chilli powder
- 4 Tbsp. soy sauce
- 4 carrots, quartered
- 6 potatoes, large dice
- Coriander, to serve
- Spring onions, sliced thinly, to serve
- Basil leaves, to serve
- Red onion, thinly sliced, to serve
- Limes, quartered, to serve
- Crusty bread, to serve
How to make it
- In a large mixing bowl, combine all the ingredients for the marinade and mix until the pork pieces are well covered. Wrap in cling wrap and refrigerate for at least 1 hr.
- In a large pot over med heat. cook the garlic and onions until translucent.
- Increase the heat to high and add the pork with the marinade. Brown the pork on all sides then create a small well in the middle and cook off the tomato paste for 30 secs.
- Pour in the coconut water, water, chicken stock powder, lemongrass, chilli powder and soy sauce. Bring to the boil then simmer covered for 1 hr.
- With 10 mins left, add in the carrots and potatoes.
- Ladle into individual bowls, serve with coriander, spring onions, basil, red onion, limes and a crusty a bread roll on the side.
- Enjoy!
