Name: Corn with Pork Belly & Scallions
Yield: Makes 4 to 6 servings as part of multi-dish meal
Cuisine: Vietnamese
Ingredients: 2 cloves Garlic, minced; 2 lg. Scallions, chopped (When in season substitute spring onions); ¼ cup Water; ½ lb. (227 g.) Pork belly or fatty pork shoulder (butt), small bite-size pieces, about ⅛ inch (0.3 cm.) thick; 1 Thai bird chili, minced; 2 cups Corn kernels; ½ tsp. Granulated sugar pinch Ground black pepper; 1 tbsp. Fish sauce (nước mắm)

Preparation info

Makes
4 to 6
servings as part of multi-dish meal

Difficulty
Easy

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

Tucked into a small alley, the quaint, sparsely decorated home of Mr. Châu, whom we call “Captain Cook” (see Web site for story behind the name) hid one of the most vibrant kitchens in Vietnam. The Captain taught me how well corn, pork, and scallions go together. A short stop at the market left us armed with fatty fork, fresh corn, and spring onions. I balanced these treasures under my arms as I clung to the back of the Captain’s scooter, speeding through the crowded Nha-Trang side streets.