Giò Heo Kho Tiêu Xanh (Pork Knuckles Braised with Green Peppercorns)

Name: Giò Heo Kho Tiêu Xanh (Pork Knuckles Braised with Green Peppercorns)
Cook time: 100 min
Total time: 100 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1 kg Pork knuckles, cut into pieces; 400 ml Young coconut water; 3 tbsp Fish sauce; 1 tbsp Rock sugar; 2 bulbs Shallots, minced; 3 cloves Garlic, minced; 2 tbsp Fresh green peppercorns; 1 tsp Salt; as needed Water

85% chuẩn vị · Vietnamese

A flavorful variation of the classic, incorporating the fresh, pungent aroma and mild spice of green peppercorns for a unique aromatic twist.

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 knuckles, cut into pieces1 kg
Young coconut water400 ml
Fish sauce3 tbsp
Rock sugar1 tbsp
Shallots, minced2 bulbs
Garlic, minced3 cloves
Fresh green peppercorns2 tbsp
Salt1 tsp
Wateras needed

Các bước

1
Clean and blanch pork knuckles. Rinse and drain.
2
In a pot, combine pork knuckles, minced shallots, minced garlic, and fresh green peppercorns.
3
Add fish sauce, rock sugar, and coconut water. Add plain water to cover the pork.
4
Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until pork is tender.
5
Uncover and continue to simmer for another 15-20 minutes to thicken the sauce.
6
Season with salt to taste.

Công thức tương tự

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