Pork Head with Chicken Feet in Creamy Fish Sauce

Preparing the Pork Head Prepare the pork head by cleaning it thoroughly and removing any excess fat.

Sautéing the Onions and Garlic In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.

Cooking the Pork Head Add the pork head to the pot and fill it with enough water to cover the head. Add the bay leaves and peppercorns. Bring to a boil, then reduce the heat and let it simmer for 4 hours or until the meat is tender.

Preparing the Chicken Feet While the pork head is cooking, prepare the chicken feet by cleaning them and removing the nails. Rinse them thoroughly under cold water.

Sautéing the Onions and Garlic for the Chicken Feet In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.

Cooking the Chicken Feet Add the chicken feet to the pot and fill it with enough water to cover the feet. Add the bay leaves and peppercorns. Bring to a boil, then reduce the heat and let it simmer for 2 hours or until the feet are tender.

Cooling the Meat Once the pork head and chicken feet are cooked, remove them from their respective pots and set aside to cool.

Cooking the Fish Fillet In a saucepan, melt the butter over medium heat. Add the diced fish fillet and cook until lightly browned.

Adding the Flour Add the all-purpose flour to the pan and stir until well combined with the fish fillet.

Making the Fish Sauce Gradually pour in the fish stock while stirring continuously to prevent lumps from forming. Cook until the sauce thickens.

Adding the Cream and Seasoning Stir in the heavy cream and season with salt and pepper to taste. Continue cooking until the sauce is creamy and well incorporated.

Shredding the Meat Once the pork head and chicken feet have cooled, remove the meat from the bones and shred into bite-sized pieces.

Assembling the Dish In a large serving dish, arrange the shredded pork head and chicken feet. Pour the creamy fish sauce over the meat.

Garnishing and Serving Garnish with chopped fresh herbs, such as parsley or dill, and serve hot.