Vietnamese Caramel And Coconut Pork With Pomelo Salad Recipe

Ingredients For Vietnamese Caramel And Coconut Pork With Pomelo Salad Recipe

• 0.25 cup Peanut oil
• 1 cup Finely chopped palm sugar
• 0.25 cup Shredded fresh ginger
• 3 Garlic cloves, thinly sliced
• 6 Eschalots, peeled, thinly sliced
• 1.2000000000000002 kilogram Pork belly, skin
• 0.5 cup Fish sauce
• 4 Juice of drinking coconuts
• 0.25 cup Soy sauce
• 50 gram Fresh dry coconut, grated
• 2 tablespoon Lime juice
• 2 centimeter 3 pomelos, peeled, segmented, cut into pieces
• 1 cup Round mint leaves
• 1 cup Coriander leaves
• 0.33000000000000007 cup Fried eschalots, to serve
• 1 cup Jasmine Rice
• 175 milliliter Coconut milk