Bột Chiên with Crispy Pork Belly
85% chuẩn vị · Vietnamese-inspired
An indulgent variation of Bột Chiên, incorporating crispy fried pork belly for added richness and texture, alongside the classic rice cakes and egg.
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
- Rice flour200g
- Tapioca starch50g
- Water500ml
- Salt1 tsp
- Eggs4
- Pork belly150g
- Green onions2 stalks
- Garlic2 cloves
- Vegetable oil5 tbsp
- Fish sauce1 tbsp
- Cilantroa small bunch
Các bước
- 1
Prepare the rice flour cakes as described in the traditional recipe (steam, cool, cut).
- 2
Cut pork belly into small cubes. Pan-fry the pork belly in a dry skillet until crispy and golden brown. Remove excess fat and set aside.
- 3
Finely chop green onions and mince garlic.
- 4
Heat 3 tbsp of oil in a non-stick skillet over medium-high heat. Fry the rice flour cubes until golden brown and crispy. Remove and set aside.
- 5
In the same skillet, add the remaining 2 tbsp of oil. Whisk eggs with a pinch of salt and pepper. Pour into the skillet and scramble lightly. Add the fried rice flour cubes and crispy pork belly back into the skillet.
- 6
Stir-fry everything together for 1-2 minutes until the egg is cooked. Stir in chopped green onions, minced garlic, and fish sauce.
- 7
Serve hot, garnished with fresh cilantro.
