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Hue paddy field pork (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



100g/3½oz light muscovado sugar125ml diluted fish sauce (for every tbsp of fish sauce add three of water until you have 125ml)500g/1lb 2oz boneless pork loin4 tbsp chopped shallots4 kaffir lime leaves8 cloves garlic, crushed1 large chilli, sliced lengthways and deseeded1 tsp freshly ground black pepper½ lime, juice only4 hard-boiled quail' s eggs, shelled and halvedTo serve4 cloves garlic, sliced and deep-fried, to garnishsticky coconut rice



Method



1. Put all the sugar into a pan over a gentle heat and stir constantly until it melts. You may need a little of the diluted fish sauce to help it on its way. Allow the colour to darken, then slowly add the remaining diluted fish sauce until it all amalgamates and goes a darkish brown.2. Add the pork, the chopped shallot, kaffir lime leaves, garlic, chilli, pepper and lime juice. Cover and simmer on a low heat for about 30 minutes, stirring occasionally. If you like a thicker sauce, leave the lid off the pan for the last 10 minutes.3. Arrange the quail' s eggs on a plate with the pork and pour the sauce on top. Garnish with deep-fried garlic flakes and serve with sticky coconut rice.