Thịt Ba Chỉ Kho Dừa (Classic Vietnamese Braised Pork Belly with Coconut Water)
Món truyền thống · Vietnamese
A quintessential Vietnamese comfort dish featuring tender pork belly braised in a rich, savory-sweet sauce made with coconut water, fish sauce, and caramelized sugar. The pork becomes melt-in-your-mouth tender with a glossy, deeply flavored glaze.
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 Belly1 kg
- Coconut Water500 ml
- Fish Sauce5 tbsp
- Caramelized Sugar (Nước Màu)3 tbsp
- Shallots3 cloves, minced
- Garlic3 cloves, minced
- Black Pepper1 tsp
- Salt1 tsp
- Water100 ml
- Scallions2 stalks, chopped (for garnish)
- Red Chilies1, sliced (for garnish)
Các bước
- 1
Cut pork belly into 2-inch cubes. Marinate with fish sauce, minced shallots, minced garlic, salt, and black pepper for at least 30 minutes.
- 2
In a heavy-bottomed pot or clay pot, heat a little oil over medium heat. Add the caramelized sugar and stir until melted and slightly foamy.
- 3
Add the marinated pork belly to the pot and sear on all sides until lightly browned.
- 4
Pour in the coconut water and the additional 100ml of water. Bring to a boil, then reduce heat to low, cover, and simmer.
- 5
Simmer for at least 60-75 minutes, or until the pork is very tender and the sauce has thickened and become glossy. Stir occasionally.
- 6
Adjust seasoning if needed. Serve hot, garnished with chopped scallions and sliced red chilies.
