Smoked Bo Kho – Vietnamese Braised Pork

Name: Geräuchertes Bo Kho – Vietnamesischer Schmorbraten
Total time: 8 h
Ingredients: 35 ml Fischsauce; 20 g Lemongraspaste; 20 g Tomatenmark; 3 g Sternanis, gemahlen; 5 g Chili, getrocknet und gemahlen; 10 g Knoblauch, fein gehackt; 10 g Brauner Zucker

MarinadePorkHot SmokingMedium8-10 hrs90-95 °C115-130 °CHickory + Apple

Bo Kho is a hearty Vietnamese braise, here adapted with pork shoulder combined with smoke. Lemongrass, star anise, and chili give the meat aromatic depth before it is hot-smoked. The result is tender, spicy, and intensely flavorful.

Ingredients(for 1 kg)

Fish sauce35 ml

Lemongrass paste20 g

Tomato paste20 g

Star anise, ground3 g

Dried chili, ground5 g

Garlic, finely minced10 g

Brown sugar10 g

Instructions

Marinating

8-12 hours

Thoroughly combine all marinade ingredients. Rub pork shoulder completely, place in a container, cover, and refrigerate. Allow to acclimatize at room temperature for 30 minutes before smoking.

Smoking

6-8 hours

Stabilize smoker at 115-130 °C. Use hickory and apple wood. Place pork shoulder fat-side up. Optionally wrap in butcher paper after 3 hours to retain moisture.

Resting

30 minutes

At a core temperature of 90-95 °C, remove meat from smoker, wrap in butcher paper, and rest in a cooler for 30 minutes. Then pull apart roughly or slice.

Pro Tip

Crush lemongrass stalks with the back of a knife before marinating to release essential oils and intensify the aroma.

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