Thịt Heo Nướng Riềng Mẻ (Classic Grilled Pork with Galangal and Fermented Rice)
Món truyền thống · Vietnamese
A classic Vietnamese grilled pork dish marinated in a fragrant blend of galangal, fermented rice, lemongrass, and fish sauce, resulting in tender, flavorful, and slightly tangy pork with a beautiful char.
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
- Galangal50g
- Fermented rice (mẻ)3 tbsp
- Lemongrass2 stalks
- Fish sauce3 tbsp
- Sugar1 tbsp
- Garlic3 cloves
- Shallots1 small
- Annatto oil (optional, for color)1 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water2 tbsp
Các bước
- 1
Prepare the marinade: Finely mince galangal, lemongrass (white part only), garlic, and shallots. In a bowl, combine minced aromatics with fermented rice, fish sauce, sugar, salt, and black pepper. Add annatto oil if using.
- 2
Slice the pork belly into thin, bite-sized pieces.
- 3
Marinate the pork: Add the sliced pork belly to the marinade. Mix well to ensure each piece is coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 4
Grill the pork: Preheat your grill or grill pan to medium-high heat. Thread the marinated pork onto skewers or place directly on the grill.
- 5
Grill the pork for about 5-7 minutes per side, or until cooked through and nicely charred. Baste with any remaining marinade if desired.
- 6
Serve hot, typically with rice, fresh herbs, and dipping sauce.
