April 24, 2007

Vietnamese Curried Pork Hocks

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I love Vietnamese food although I seldom prepare them as there are many excellent but inexpensive Vietnamese restaurants in my area. I bought pork hocks that I intended to make into paksiw or humba but made Vietnamese pork hocks with lemongrass instead. The dish is so delicious specially with Japanese short grain rice.

Curried Pork Hocks
2 pounds pork hocks
2 lemongrass stalks
1 cup roasted peanuts
4 tablespoon sugar or palm sugar
2 teaspoon sea salt
1 teaspoon garam masala
  • Cut 2 inches off the tops of the lemongrass, chop or cut in half. Put pork and lemongrass in a medium saucepan, add water to cover, heat to boiling, skimming top. Turn heat to low, cover and let simmer for 1 ½ hours. Add peanuts, sugar, garam masala, salt and pepper. Cook for a further 30 minutes or until sauce has thickened.
pork hocks, sauteed cabbage, and steamed short grain rice

iced coffee drink is a must when having Vietnamese style dinner

To make iced coffee: Combine 1 can sweetened condensed milk, 2 cups low fat milk, and 2 cups strong brewed coffee. Chill in the refrigerator. Serve with ice cubes or if you prefer frappuccino, put in blender with ice cubes and blend (frappuccino setting) until frothy.
Vietnamese sweet iced coffee: In a tall glass put 2 T sweetened condensed milk, add 5 ice cubes, pour brewed coffee, stir until mixed.


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