Thịt Heo Kho Măng Cay (Spicy Braised Pork with Bamboo Shoots)
80% chuẩn vị · Vietnamese
A flavorful variation of the traditional dish, incorporating chili for a pleasant heat that complements the richness of the pork and the earthiness of the bamboo shoots. This version adds a spicy kick.
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Nguyên liệu
- Pork belly500g
- Dried bamboo shoots100g
- Fish sauce4 tbsp
- Sugar1.5 tbsp
- Shallots2 cloves
- Garlic2 cloves
- Dried red chilies3-5
- Black pepper1 tsp
- Water200ml
- Cooking oil1 tbsp
- Salt1 tsp
Các bước
- 1
Prepare dried bamboo shoots as per the traditional recipe (soak, boil until tender, drain, cut).
- 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. Add dried red chilies and sauté briefly.
- 4
Add the remaining 2 tbsp fish sauce, 0.5 tbsp sugar, and water. Bring to a boil, then reduce heat to low.
- 5
Add the prepared bamboo shoots. Cover and simmer for 60 minutes, or until the pork is tender and the sauce has thickened. Adjust sugar and fish sauce to taste.
- 6
Season with salt if needed. Serve hot with steamed rice.
