Thịt Heo Kho Cam (Braised Pork with Orange)
80% chuẩn vị · Vietnamese-inspired
A comforting braised variation where pork is simmered in a rich, aromatic orange-infused sauce until tender. This method develops deeper flavors compared to pan-frying, offering a slightly different texture and taste profile.
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 shoulder500g
- Fresh orange juice150ml
- Orange peel (strips)1 tbsp
- Garlic4 cloves
- Shallots2
- Soy sauce3 tbsp
- Fish sauce1 tbsp
- Brown sugar1 tbsp
- Star anise1
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Water100ml
- Cilantrofor garnish
Các bước
- 1
Cut pork shoulder into 1.5-inch cubes. Season with salt and pepper.
- 2
Mince garlic and finely chop shallots.
- 3
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes on all sides until browned. Remove pork and set aside.
- 4
Add minced garlic and chopped shallots to the pot. Sauté until fragrant, about 1-2 minutes.
- 5
Return the pork to the pot. Add orange juice, orange peel strips, soy sauce, fish sauce, brown sugar, star anise, and 100ml water.
- 6
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 60 minutes, or until the pork is very tender.
- 7
Uncover and simmer for another 10-15 minutes to allow the sauce to thicken slightly.
- 8
Remove star anise before serving. Garnish with fresh cilantro.
