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Vietnamese Black Pepper Caramel Roasted Pork With Green Papaya, Mango Slaw
PORK FOODSERVICE23Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 pork shoulder bone in (approximately 20 pounds, you can use this for ribs, belly or shoulder)
- 2 cups honey (or palm sugar)
- 2 cups fish sauce
- 1 cup black pepper (fresh ground)
- 1 cup black beans (fermented)
- 2 cups soy sauce
- 1 cup oyster sauce
- 1/2 cup ginger (chopped)
- 1/2 cup garlic (chopped)
- 1/2 cup rice wine vinegar
- 3 Tbsp. canola oil
- 1/2 cup fish sauce
- 1/2 cup lime juice (fresh)
- 1/4 cup garlic
- 16 thai chiles (each)
- 1/4 cup sugar
- 1 Tbsp. Korean chili flakes (for color)
- 2 mangos (each green, hard & unripe)
- 1 green papaya (each, large, hard & unripe)
- 3 white peaches (each, hard)
- 1 bunch cilantro
- 1 bunch thai basil
- 1 bunch mint
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Directions
- Use 1 cup of sugar to make a caramel
- Bring it to a very dark stage and whisk together 1 cup fish sauce & ½ cup black pepper and mix well to combine
- Mix in remaining ingredients and allow to cool
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