Thịt Đông with Shrimp and Jicama
50% chuẩn vị · Vietnamese Fusion
A creative twist on Thịt Đông, incorporating the sweetness of shrimp and the crisp texture of jicama for a lighter, more complex flavor profile.
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 shoulder300g
- Shrimp150g
- Jicama100g
- Wood ear mushrooms20g
- Fish sauce2 tbsp
- Black pepper0.5 tsp
- Salt0.5 tsp
- Water1.2 liters
- Gelatin powder1.5 tbsp
Các bước
- 1
Cut pork shoulder into small cubes. Peel and devein shrimp, then cut into halves or thirds.
- 2
Peel and finely dice the jicama. Soak and chop wood ear mushrooms.
- 3
In a pot, combine pork, fish sauce, salt, pepper, and water. Simmer for 45 minutes until pork is tender.
- 4
Add the wood ear mushrooms and simmer for another 10 minutes.
- 5
While pork simmers, bloom gelatin in 1/4 cup cold water.
- 6
Remove pork from broth. Add bloomed gelatin to the hot broth and stir until dissolved. Do not boil.
- 7
In serving dishes, layer the cooked pork, jicama, and shrimp.
- 8
Pour the gelatin-infused broth over the ingredients. Let cool to room temperature.
- 9
Refrigerate for at least 3-4 hours, or until firmly set.
- 10
Garnish with fresh mint and chili oil before serving.
