Chân Giò Giả Cầy (Traditional Vietnamese Braised Pork Trotter)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender pork trotters braised in a rich, aromatic broth with fermented rice, lemongrass, and annatto seeds, resulting in a deeply flavorful and slightly tangy stew.
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 trotters1 kg
- Fermented rice (Cơm mẻ)100g
- Lemongrass5 stalks
- Annatto seeds1 tbsp
- Shallots2
- Garlic4 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cilantrofor garnish
- Red chiliesfor garnish
Các bước
- 1
Clean the pork trotters thoroughly. Cut them into 2-3 inch pieces.
- 2
Bruise the lemongrass stalks and cut into 2-inch sections. Mince shallots and garlic.
- 3
In a large pot, combine pork trotters, fermented rice (mashed), bruised lemongrass, minced shallots, and minced garlic.
- 4
Add fish sauce, sugar, salt, and pepper. Mix well to marinate the pork for at least 30 minutes.
- 5
Heat a separate small pan with a little oil. Add annatto seeds and toast until the oil turns red. Strain the oil and discard seeds.
- 6
Add the annatto oil to the marinated pork. Stir to combine.
- 7
Add enough water to just cover the pork trotters. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is very tender and the broth has thickened.
- 8
Adjust seasoning with salt and fish sauce if needed. The broth should be rich and slightly tangy.
- 9
Serve hot, garnished with fresh cilantro and sliced red chilies.
