Giò Heo Kho Nước Dừa (Braised Pork Knuckles in Coconut Water)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pork knuckles braised in rich coconut water with savory seasonings, resulting in a deeply flavorful and slightly sweet 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 knuckles1 kg
- Young coconut water500 ml
- Fish sauce3 tbsp
- Rock sugar1 tbsp
- Shallots2 bulbs
- Garlic3 cloves
- Black peppercorns1 tsp
- Star anise2 pods
- Salt1 tsp
- Wateras needed
- Scallions2 stalks
Các bước
- 1
Clean the pork knuckles thoroughly. Blanch them in boiling water with a little salt for 5 minutes, then rinse under cold water and drain.
- 2
Peel and finely chop shallots and garlic.
- 3
In a heavy-bottomed pot or Dutch oven, add the pork knuckles. Add fish sauce, rock sugar, chopped shallots, garlic, black peppercorns, and star anise.
- 4
Sear the pork knuckles over medium-high heat for a few minutes until lightly browned.
- 5
Pour in the young coconut water. Add enough plain water to just cover the pork knuckles.
- 6
Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the pork is very tender and the sauce has thickened.
- 7
Stir occasionally and skim off any foam that rises to the surface.
- 8
Adjust seasoning with salt and fish sauce if needed. The sauce should be rich and glossy.
- 9
Garnish with chopped scallions before serving.
