Xíu mại Kho Tộ (Braised Pork Meatballs)
80% chuẩn vị · Vietnamese
A richer, more intensely flavored variation of Xíu mại Đà Lạt, this version is braised in a clay pot (kho tộ) with a savory, slightly sweet sauce, often incorporating ingredients like coconut water or caramel sauce for depth. It's typically served with rice.
Đánh giá công thức này
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Nguyên liệu
- Ground pork500g
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Fish sauce3 tbsp
- Sugar2 tbsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Egg1
- Cornstarch1 tbsp
- Coconut water1 cup
- Caramel sauce (nước màu)1 tbsp
- Vegetable oil1 tbsp
- Chili (optional)1
- Green onions, sliced (for garnish)2 tbsp
Các bước
- 1
In a bowl, combine ground pork, minced shallots, minced garlic, fish sauce, sugar, black pepper, salt, egg, and cornstarch. Mix well and form into meatballs.
- 2
Heat oil in a clay pot or heavy-bottomed pot over medium-high heat. Sear the meatballs until browned. Remove and set aside.
- 3
Add coconut water and caramel sauce to the pot. Bring to a simmer, scraping up any browned bits.
- 4
Return the meatballs to the pot. Add optional chili. Bring back to a simmer.
- 5
Reduce heat to low, cover, and braise for 30-40 minutes, or until meatballs are tender and the sauce has reduced to a thick glaze.
- 6
Garnish with sliced green onions before serving.
