VIETNAMESE CARAMEL PORK WITH PICKLED CUKES AND CARROTS

Name: VIETNAMESE CARAMEL PORK WITH PICKLED CUKES AND CARROTS
Ingredients: ¾ cup apple cider vinegar; ¾ cup water; ¼ cup brown sugar, packed; ½ teaspoon salt; 1 English cucumber, cut int ¼” thick slices; 1 large carrot, peeled and then sliced into long ‘ribbons’ using the vegetable peeler; 1 cup brown sugar, packed; 2 tablespoons + 1 ¼ cups water, divided; 3 ½ – 4 pounds pork shoulder, cut into 1 ½ -2” cubes; 1 large shallot, chopped (about ½ cup); 6 cloves garlic, chopped; 1 tablespoon fresh ginger root, peeled and minced; ½ teaspoon white pepper; 1, 13.5 ounce can unsweetened coconut milk; 3 tablespoons fish sauce; 4 cups cooked sushi rice*; 1 teaspoon salt; 1 tablespoon rice wine vinegar; ¼ cup cilantro leaves; ¼ cup mint leaves; 1 red Fresno chili, cut into very thin rounds

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Instructions: To make the pickled veggies, combine the vinegar, water, brown sugar and salt in a small saucepan and bring to a boil. Stir until all of the

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Cooking tools:

Dutch oven
Mason jar
Chef's knife
Cutting board
Peeler
Saucepan
Measuring cup
Measuring spoon
Wooden spoon
Fork
Stove
Plate
Serving bowl

Ingredients

¾ cup apple cider vinegar
¾ cup water
¼ cup brown sugar, packed
½ teaspoon salt
1 English cucumber, cut int ¼” thick slices
1 large carrot, peeled and then sliced into long ‘ribbons’ using the vegetable peeler
1 cup brown sugar, packed
2 tablespoons + 1 ¼ cups water, divided
3 ½ – 4 pounds pork shoulder, cut into 1 ½ -2” cubes
1 large shallot, chopped (about ½ cup)
6 cloves garlic, chopped
1 tablespoon fresh ginger root, peeled and minced
½ teaspoon white pepper
1, 13.5 ounce can unsweetened coconut milk
3 tablespoons fish sauce
4 cups cooked sushi rice*
1 teaspoon salt
1 tablespoon rice wine vinegar
¼ cup cilantro leaves
¼ cup mint leaves
1 red Fresno chili, cut into very thin rounds