Mackerel & Pork Braise with Pineapple

Here is another traditional food that my mom used to make, and now I will try to prepare it to serve to her when she visits here. I hope that my mom will approve and enjoy my preparation so that people who need an easy Vietnamese soul food can please their families.

Ingredients:
5 medium mackerel (about 1 to 1 ½ lbs.)
1 lb. pork belly
2 cups pineapple cut into cubes
1 cup chicken broth
Marinade ingredients:
4 green onions, sliced
3 garlic cloves, minced
3 shallots, chopped
1/4 cup fish sauce
2 tbs sugar
2 tbs soy sauce
1 tbs black pepper
1 tbs mushroom seasoning or chicken seasoning

1 tbs molasses
1 tbsp. chili oil
Chili oil
1/2 cup oil
1/4 cup Korean chili powder and paprika

Directions:
If buying fresh mackerel, then ask the fishmonger to clean and gut out the mackerel for you. Cut fish in half and soak in water with salt and vinegar for hours. Drain and Clean fish well.

Slice the pork belly into approximately ¼ inch thick pieces.
Place both fish and pork into separate mixing bowls. Divide the marinade ingredients equally and add them to the fish and pork mixing bowls. Mix well, cover bowls, and let both bowls marinate overnight in the refrigerator.
In a small saucepan, add oil. Add chili powder and cook until chili releases its red color. Use this oil for any Vietnamese fish stew that needs the color.
In a cast iron pan, pan fry the pork with the marinade until golden brown.

 Add molasses and chili oil to color the meat.

Add fish with the marinade and gently stir fish to combine with pork

. Top with pineapple and add chicken broth.

 Bring to boil, cover and turn heat to simmer. Braise fish-pork for 1 hour.

 If you do not like a lot of sauce, at this point, uncover the lid and turn heat up.

 Add some green onions, and it is now ready to serve.