Thịt Kho Trứng Cút Tiêu Xanh (Pork Belly Braised with Green Peppercorns)
85% chuẩn vị · Vietnamese
A flavorful variation of the classic Thịt Kho Trứng Cút, infused with the pungent aroma and mild spice of fresh green peppercorns, adding a unique regional twist.
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
- Pork belly500g
- Quail eggs12-15
- Fresh green peppercorns2-3 clusters
- Fish sauce4 tbsp
- Sugar2 tbsp
- Shallots2 cloves
- Garlic2 cloves
- Black pepper1 tsp
- Water200ml
- Salt1 tsp
Các bước
- 1
Boil quail eggs, peel, and set aside.
- 2
Cut pork belly into 1.5-inch cubes. Marinate with 2 tbsp fish sauce, 1 tsp sugar, minced shallots, minced garlic, and black pepper for at least 30 minutes.
- 3
In a pot, heat 1 tbsp oil (optional) and caramelize 1 tbsp sugar over medium heat until deep amber.
- 4
Add marinated pork belly and sear on all sides.
- 5
Add the remaining 2 tbsp fish sauce, 200ml water, green peppercorn clusters, and salt. Bring to a boil.
- 6
Reduce heat to low, cover, and simmer for 70 minutes, or until pork is tender.
- 7
Add the peeled quail eggs and simmer for another 15-20 minutes.
- 8
Adjust seasoning if needed. Serve hot with steamed rice.
