Thịt Heo Xào Chua Ngọt (Classic Sweet and Sour Pork)
Món truyền thống · Vietnamese
A quintessential Vietnamese stir-fry featuring tender pork belly coated in a balanced sweet, sour, and savory sauce, often with the addition of colorful vegetables.
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 belly500g
- Garlic3 cloves
- Shallots2
- Red bell pepper1/2
- Green bell pepper1/2
- Onion1/2
- Pineapple chunks1 cup
- Fish sauce3 tbsp
- Sugar2 tbsp
- Rice vinegar2 tbsp
- Ketchup1 tbsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Cilantrofor garnish
Các bước
- 1
Slice pork belly thinly. Mince garlic and shallots. Cut bell peppers and onion into bite-sized pieces.
- 2
In a small bowl, whisk together fish sauce, sugar, rice vinegar, ketchup, cornstarch, and water to create the sauce.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and shallots and stir-fry until fragrant.
- 4
Add pork belly to the wok and stir-fry until browned and cooked through. Season with salt and pepper.
- 5
Add bell peppers, onion, and pineapple chunks to the wok. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
- 6
Pour the prepared sauce over the ingredients in the wok. Stir continuously until the sauce thickens and coats everything evenly.
- 7
Serve hot, garnished with fresh cilantro.
