Thịt Ba Chỉ Kho Tiêu Xanh (Braised Pork Belly with Green Peppercorns)
80% chuẩn vị · Vietnamese
A flavorful variation of the classic braised pork belly, this version incorporates fresh green peppercorns, adding a subtle spicy kick and aromatic complexity to the rich, savory-sweet sauce. It offers a delightful contrast to the tender pork.
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 Water400 ml
- Fish Sauce5 tbsp
- Caramelized Sugar (Nước Màu)2 tbsp
- Shallots3 cloves, minced
- Garlic3 cloves, minced
- Fresh Green Peppercorns2 tbsp, lightly crushed
- Black Pepper1 tsp
- Salt1 tsp
- Water100 ml
- Cilantrofor 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 and sear on all sides until lightly browned. Add the lightly crushed green peppercorns and stir for 1 minute until fragrant.
- 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 60 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 fresh cilantro and a few extra green peppercorns.
