Ingredients
Braised pork
– 750 g pork loin
– 10 cl of soy sauce
– 5 cl of nuoc-mâm
– 80 g of honey
– 15 g freshly grated ginger
– 3 cloves of garlic
– 1 c. coffee of 4 spices
– canola oil
Yogurt Sauce
– 8 portions of The Laughing Cow
– 25 g of Meaux mustard
– 1⁄2 cucumber
– 1 c. coffee of salt
– 1 c. tablespoon chopped fresh mint
– 1 c. tablespoon of olive oil
– 1⁄2 lemon juice
– 1 pinch of cayenne pepper
Melting carrots
– 300 g of carrots
– 1 glass of water
– 1 knob of butter
– salt & pepper
– 2 c. tablespoon chopped flat-leaf parsley
Preparation Braised pork
- Caramelize each side of the pork loin in oil and remove.
- Pour in all ingredients and bring to a boil.
- Add the roast and cook in the oven, covered, for 1 1/2 hours at 200°C, turning regularly. Let cool in its juice.
Preparation Yogurt sauce
- Peel and grate the cucumber. Add salt and disgorge for 1 hour.
- Mix the ingredients together with the drained cucumber.
- Relax the sauce with the cucumber juice.
Preparation Melting carrots
- In a saucepan, combine the sliced carrots with the salt, butter and water. Cook at a simmer, covered, for 20 minutes.
- Finish with the flat-leaf parsley.
