Thịt Heo Kho Dưa Cải (Classic Braised Pork Belly with Pickled Mustard Greens)
Món truyền thống · Vietnamese
A quintessential Vietnamese comfort dish featuring tender, savory braised pork belly and tangy, slightly wilted pickled mustard greens. The pork is slow-cooked until meltingly tender in a rich, umami-packed sauce, creating a perfect balance of salty, sweet, and sour flavors.
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
- Pickled mustard greens (dưa cải muối)300g
- Shallots2
- Garlic3 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Black pepper1/2 tsp
- Water200ml
- Cooking oil1 tbsp
Các bước
- 1
Rinse the pickled mustard greens and squeeze out excess water. Chop into bite-sized pieces.
- 2
Cut the pork belly into 1.5-inch cubes.
- 3
Mince the shallots and garlic.
- 4
Marinate the pork belly with 1 tbsp fish sauce, 1/2 tbsp sugar, and minced shallots and garlic. Let it sit for 15 minutes.
- 5
Heat cooking oil in a pot or clay pot over medium-high heat. Sear the marinated pork belly until lightly browned on all sides.
- 6
Add the chopped pickled mustard greens to the pot. Stir well.
- 7
Add the remaining fish sauce (2 tbsp), sugar (1/2 tbsp), water, and black pepper. Bring to a boil.
- 8
Reduce heat to low, cover, and simmer for at least 60 minutes, or until the pork is tender and the sauce has thickened.
- 9
Adjust seasoning if necessary. Serve hot with steamed rice.
