Thịt Kho Tiêu (Vietnamese Braised Pork Belly with Black Pepper)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pork belly braised in a savory, slightly sweet, and peppery sauce. The caramelization of the sauce and the richness of the pork make it a beloved staple.
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
- Fish sauce3 tbsp
- Sugar2 tbsp
- Water1/2 cup
- Shallots2 cloves, minced
- Garlic2 cloves, minced
- Black peppercorns1 tsp, freshly cracked
- Vegetable oil1 tbsp
- Scallions2, chopped for garnish
Các bước
- 1
Cut pork belly into 1-inch cubes. Marinate with fish sauce, sugar, minced shallots, minced garlic, and half of the black pepper for at least 30 minutes.
- 2
Heat vegetable oil in a pot or clay pot over medium-high heat. Add the marinated pork and sear until browned on all sides.
- 3
Add water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes, or until the pork is tender.
- 4
Uncover and continue to simmer for another 10-15 minutes to allow the sauce to thicken and caramelize.
- 5
Stir in the remaining black pepper. Taste and adjust seasoning if needed.
- 6
Serve hot, garnished with chopped scallions.
