Thịt Heo Kho Măng (Vietnamese Braised Pork Belly with Bamboo Shoots)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pork belly and chewy bamboo shoots braised in a savory, slightly sweet, and deeply flavorful caramel sauce. This is the quintessential version of Thịt Heo Kho Măng.
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Nguyên liệu
- Pork belly500g
- Dried bamboo shoots100g
- Fish sauce4 tbsp
- Sugar2 tbsp
- Shallots2 cloves
- Garlic2 cloves
- Black pepper1 tsp
- Water200ml
- Cooking oil1 tbsp
- Salt1 tsp
Các bước
- 1
Soak dried bamboo shoots in water overnight, changing water several times. Boil until tender, then drain and cut into bite-sized pieces.
- 2
Cut pork belly into 1.5-inch cubes. Marinate with 2 tbsp fish sauce, 1 tbsp sugar, minced shallots, minced garlic, and black pepper for at least 30 minutes.
- 3
In a pot, heat cooking oil over medium heat. Add the marinated pork and sear until lightly browned on all sides.
- 4
Add the remaining 2 tbsp fish sauce, 1 tbsp sugar, and water to the pot. Bring to a boil, then reduce heat to low.
- 5
Add the prepared bamboo shoots. Cover and simmer for at least 60 minutes, or until the pork is very tender and the sauce has thickened.
- 6
Adjust seasoning with salt if needed. Serve hot with steamed rice.
