Cá Bống Kho Tiêu with Pork Belly (Regional Twist)
80% chuẩn vị · Vietnamese
A richer variation of Cá Bống Kho Tiêu, this version incorporates fatty pork belly, which renders its fat during the braising process, adding a deeper flavor and succulent texture to the fish and sauce. This is a common adaptation in some Southern Vietnamese regions.
Đánh giá công thức này
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Nguyên liệu
- Goby fish400g
- Pork belly150g, sliced
- Fish sauce3 tbsp
- Sugar2 tbsp
- Water1/4 cup
- Shallots2 cloves, minced
- Garlic2 cloves, minced
- Black peppercorns1 tsp, crushed
- Vegetable oil1 tbsp
- Fresh chili1, sliced for garnish
- Cilantrosmall bunch, for garnish
Các bước
- 1
Clean and prepare the goby fish. Marinate with 1 tbsp fish sauce, minced shallots, and minced garlic for 15 minutes.
- 2
In a clay pot or heavy-bottomed pot, render the pork belly slices over medium heat until lightly browned and some fat is released. Remove pork belly and set aside.
- 3
In the same pot with pork fat, add sugar and heat over medium heat until it melts into a dark amber caramel. Carefully add 1/4 cup water to create a sauce. Stir until smooth. Add the remaining 2 tbsp fish sauce and crushed black peppercorns. Simmer for 2 minutes.
- 4
Add the marinated fish and the seared pork belly back into the pot with the sauce. Ensure the fish and pork are submerged.
- 5
Bring to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the fish is cooked through, the pork belly is tender, and the sauce has thickened.
- 6
Garnish with sliced chili and cilantro before serving.
