Thịt Heo Sốt Cam (Classic Pork with Orange Sauce)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender pan-fried pork belly coated in a sweet and tangy orange sauce, often served with steamed rice. This version emphasizes authentic flavors with fresh orange juice and traditional seasonings.
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Nguyên liệu
- Pork belly500g
- Fresh orange juice200ml
- Orange zest1 tbsp
- Garlic3 cloves
- Ginger1 inch piece
- Soy sauce2 tbsp
- Fish sauce1 tbsp
- Sugar1 tbsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
- Cilantrofor garnish
- Red chilifor garnish
Các bước
- 1
Cut pork belly into bite-sized pieces. Season with salt and pepper.
- 2
Mince garlic and ginger.
- 3
In a bowl, whisk together orange juice, orange zest, soy sauce, fish sauce, sugar, and 2 tbsp water. Mix cornstarch with 2 tbsp water to create a slurry, then add to the orange sauce mixture.
- 4
Heat vegetable oil in a pan over medium-high heat. Add pork belly and pan-fry until golden brown and slightly crispy on all sides.
- 5
Add minced garlic and ginger to the pan with the pork. Sauté for about 1 minute until fragrant.
- 6
Pour the orange sauce mixture over the pork. Bring to a simmer, stirring constantly, until the sauce thickens and coats the pork.
- 7
Cook for another 2-3 minutes until the sauce is glossy and the pork is well-coated.
- 8
Serve hot, garnished with fresh cilantro and sliced red chilies.
