Thịt Heo Kho Củ Cải (Vietnamese Braised Pork Belly with Daikon Radish)
Món truyền thống · Vietnamese
A classic Vietnamese comfort dish featuring tender pork belly and daikon radish braised in a savory, slightly sweet, and deeply flavorful caramel sauce. This version emphasizes traditional preparation for authentic taste.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Pork belly500g
- Daikon radish300g
- Fish sauce3 tbsp
- Sugar2 tbsp
- Garlic3 cloves
- Shallots1
- Black pepper1 tsp
- Water200ml
- Scallions2 stalks
- Vegetable oil1 tbsp
Các bước
- 1
Cut pork belly into 1.5-inch cubes. Peel and cut daikon radish into 1-inch thick rounds or cubes.
- 2
Mince garlic and shallots.
- 3
In a bowl, marinate pork belly with fish sauce, minced garlic, minced shallots, and black pepper for at least 30 minutes.
- 4
In a pot or Dutch oven, heat vegetable oil over medium heat. Add sugar and cook until it caramelizes to a deep amber color.
- 5
Carefully add the marinated pork belly to the caramelized sugar. Stir to coat the pork.
- 6
Add the daikon radish to the pot. Pour in water and bring to a boil.
- 7
Reduce heat to low, cover, and simmer for at least 60 minutes, or until pork belly is tender and the sauce has thickened.
- 8
Adjust seasoning with more fish sauce if needed. Garnish with chopped scallions before serving.
