Classic Vietnamese Pork with Black Pepper Sauce (Thịt Heo Sốt Tiêu Đen)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender pork stir-fried in a rich, savory black pepper sauce. This recipe emphasizes authentic flavors with garlic, shallots, and a balanced 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
- Pork loin500g
- Garlic4 cloves, minced
- Shallots2, minced
- Whole black peppercorns2 tbsp
- Soy sauce3 tbsp
- Oyster sauce2 tbsp
- Sugar1 tbsp
- Water1/4 cup
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Onion1/2, sliced
- Bell pepper (optional)1/2, sliced
- Saltto taste
- Black pepperto taste
- Cilantro (for garnish)small bunch
Các bước
- 1
Slice pork loin thinly against the grain. Marinate with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of salt and black pepper for 15 minutes.
- 2
In a small bowl, whisk together the remaining soy sauce, oyster sauce, sugar, and water. Set aside.
- 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 the marinated pork and stir-fry until browned and cooked through. Add whole black peppercorns and stir-fry for another minute.
- 5
Add sliced onion and bell pepper (if using) and stir-fry until slightly softened.
- 6
Pour the prepared sauce mixture over the pork and vegetables. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes. Adjust seasoning if needed.
- 7
Garnish with fresh cilantro and serve hot.
