Thịt Ba Chỉ Cuộn Nấm Kim Châm (Pork Belly Rolls with Enoki Mushrooms)
Món truyền thống · Vietnamese
A classic Vietnamese appetizer where thinly sliced pork belly is wrapped around enoki mushrooms and then grilled or pan-fried until crispy and golden. This dish is known for its savory, slightly sweet, and umami flavors.
Đánh giá công thức này
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Nguyên liệu
- Pork belly, thinly sliced500g
- Enoki mushrooms200g
- Garlic, minced2 cloves
- Shallots, minced1 tbsp
- Fish sauce2 tbsp
- Oyster sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil2 tbsp
Các bước
- 1
Trim the roots of the enoki mushrooms and separate them into smaller bundles.
- 2
In a bowl, mix minced garlic, minced shallots, fish sauce, oyster sauce, sugar, salt, and black pepper to create the marinade.
- 3
Marinate the thinly sliced pork belly for at least 15 minutes.
- 4
Take a bundle of enoki mushrooms and wrap it tightly with a slice of marinated pork belly.
- 5
Heat vegetable oil in a pan over medium-high heat. Place the pork belly rolls seam-side down.
- 6
Pan-fry the rolls for 3-5 minutes per side, or until the pork belly is golden brown and crispy.
- 7
Remove from pan and drain on paper towels. Serve hot.
