Phở Áp Chảo with Crispy Pork Belly
70% chuẩn vị · Vietnamese Fusion
A creative twist on Phở Áp Chảo, replacing beef with succulent, crispy pork belly and incorporating a slightly sweeter, richer sauce.
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
- Wide rice noodles (bánh phở)1 lb
- Pork belly1.5 lbs
- Five-spice powder1 tsp
- Garlic4 cloves, minced
- Shallots2, minced
- Hoisin sauce4 tbsp
- Oyster sauce2 tbsp
- Rice vinegar1 tbsp
- Sesame oil1 tsp
- Vegetable oil3 tbsp
- Bean sprouts1 cup
- Green onions4 stalks, sliced
- Cilantro1/2 cup, chopped
- Thai basil1/4 cup, leaves
- Pickled carrots and daikon1/2 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare pork belly: Score the skin of the pork belly. Rub with salt and five-spice powder. Roast at 400°F (200°C) for 45-60 minutes, or until the skin is crispy and the meat is tender. Let cool slightly, then cut into bite-sized pieces.
- 2
Prepare the noodles: If using dried rice noodles, rehydrate according to package directions. If using fresh, gently separate them. Lightly pan-fry the noodles in a separate pan with a little oil until slightly crispy and golden brown in spots. Set aside.
- 3
Make the sauce: In a bowl, whisk together hoisin sauce, oyster sauce, rice vinegar, sesame oil, minced garlic, and minced shallots. Season with salt and pepper.
- 4
Stir-fry: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add the crispy pork belly pieces and stir-fry for 1-2 minutes to re-crisp. Add bean sprouts and green onions and stir-fry for another minute.
- 5
Combine: Add the pan-fried noodles to the wok. Pour the sauce mixture over the noodles and pork belly. Toss everything together until well combined and heated through.
- 6
Serve: Divide the phở áp chảo with crispy pork belly among serving plates. Garnish with fresh cilantro, Thai basil, and pickled carrots and daikon. Serve immediately.
