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
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Refrigerator
- Pot
- Stove
- Wooden spoon
- Ladle
- Measuring spoon
- Measuring cup
Ingredients
- 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
- 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
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