Cơm Rang Dưa Bò with Crispy Pork Belly
80% chuẩn vị · Vietnamese Fusion
A creative twist on the traditional Cơm Rang Dưa Bò, this version incorporates crispy, savory pork belly alongside the marinated beef and pickled mustard greens, adding an extra layer of texture and richness.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice, cooked and chilled4 cups
- Beef sirloin or flank steak, thinly sliced1/2 lb
- Pork belly, cut into small cubes1/2 lb
- Pickled mustard greens (dưa cải muối chua), chopped1 cup
- Garlic, minced4 cloves
- Scallions, chopped1/2 cup
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Sesame oil1 tsp
- Vegetable oil3 tbsp
- Egg2
- Saltto taste
- Black pepper
Các bước
- 1
Marinate the beef slices with 1 tbsp fish sauce, 1 tsp soy sauce, and a pinch of black pepper for at least 15 minutes.
- 2
In a wok or skillet, cook the pork belly cubes over medium heat until crispy and golden brown. Remove pork belly and set aside, leaving rendered fat in the wok.
- 3
Add 1 tbsp of the rendered pork fat (or vegetable oil if preferred) to the wok. Add marinated beef and stir-fry until browned. Remove beef and set aside.
- 4
Add 1 tbsp vegetable oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- 5
Add the chilled cooked rice to the wok. Break up any clumps and stir-fry until heated through and slightly toasted, about 5-7 minutes.
- 6
Push the rice to one side. Add the remaining 1 tbsp vegetable oil. Crack the eggs into the hot oil and scramble. Mix into the rice.
- 7
Add the chopped pickled mustard greens, cooked beef, crispy pork belly, remaining 1 tbsp fish sauce, 1 tsp soy sauce, and sesame oil. Stir-fry until well combined and heated through, about 3-5 minutes.
- 8
Stir in most of the chopped scallions. Season with salt and pepper to taste.
- 9
Serve hot, garnished with the remaining scallions.
