Thịt Ba Chỉ Rang Cháy Cạnh with Lemongrass
70% chuẩn vị · Vietnamese
A fragrant twist on the classic caramelized pork belly, incorporating the bright, citrusy aroma of lemongrass for a refreshing regional variation.
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
- Shallots2 bulbs, minced
- Lemongrass2 stalks, finely minced (white part only)
- Garlic3 cloves, minced
- Black pepper1/2 tsp
- Water2 tbsp
- Cooking oil1 tbsp
Các bước
- 1
Slice pork belly into thin, bite-sized pieces.
- 2
In a bowl, combine pork belly with fish sauce, sugar, minced shallots, minced garlic, minced lemongrass, and black pepper. Marinate for at least 20 minutes.
- 3
Heat cooking oil in a wok or skillet over medium-high heat. Add the marinated pork belly.
- 4
Stir-fry the pork belly until it is browned and begins to render its fat.
- 5
Add water and continue to cook, stirring frequently. Allow the sauce to reduce and caramelize, coating the pork. Cook for about 15-20 minutes until the pork is tender and the sauce is thick and sticky.
- 6
Adjust seasoning if needed.
- 7
Serve hot, garnished with fresh herbs if desired.
