Thịt Heo Kho Dưa Cải Chua Ngọt (Sweet and Sour Braised Pork with Pickled Mustard Greens)
80% chuẩn vị · Vietnamese
A flavorful variation that balances the traditional savory notes with a pronounced sweet and sour profile. This version incorporates a touch more sugar and a splash of vinegar or lime juice to enhance the tanginess, making it a delightful contrast to plain steamed rice.
Đánh giá công thức này
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Nguyên liệu
- Pork belly500g
- Pickled mustard greens (dưa cải muối)300g
- Shallots2
- Garlic3 cloves
- Fish sauce3 tbsp
- Sugar2 tbsp
- Rice vinegar or lime juice1 tbsp
- Black pepper1/2 tsp
- Water200ml
- Cooking oil1 tbsp
- Red chili (optional, for garnish)1
Các bước
- 1
Prepare pork belly and pickled mustard greens as in the classic recipe.
- 2
Mince shallots and garlic.
- 3
Marinate pork belly with 1 tbsp fish sauce, 1 tbsp sugar, minced shallots, and garlic. Let sit for 15 minutes.
- 4
Sear the marinated pork belly in a pot with cooking oil until browned.
- 5
Add the pickled mustard greens and stir-fry briefly.
- 6
Add the remaining fish sauce (2 tbsp), remaining sugar (1 tbsp), rice vinegar/lime juice, water, and black pepper. Stir well.
- 7
Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, until pork is tender and sauce is slightly reduced.
- 8
Garnish with sliced red chili if desired. Serve hot with steamed rice.
