Rươi Kho Tiêu Xanh (Worm Stew with Green Peppercorns)
75% chuẩn vị · Vietnamese
A creative twist on the classic Rươi Kho Niêu Đất, this version incorporates the fresh, pungent aroma and mild spice of green peppercorns, adding a unique aromatic dimension to the rich, savory stew. Cooked in a clay pot for depth.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Freshwater worms (rươi)300g
- Pork belly200g
- Shallots2 bulbs
- Garlic3 cloves
- Fish sauce3 tbsp
- Caramel sauce (nước màu)1 tbsp
- Green peppercorns1 tbsp
- Black pepper1 tsp
- Water50ml
- Chili peppers1-2
Các bước
- 1
Clean the freshwater worms (rươi). Slice pork belly into bite-sized pieces. Mince shallots and garlic. Lightly crush the green peppercorns.
- 2
Marinate pork belly with minced shallots, garlic, 1 tbsp fish sauce, and black pepper for 15 minutes.
- 3
Heat a small amount of oil in an earthenware pot (niêu đất) over medium heat. Add the marinated pork belly and stir-fry until lightly browned.
- 4
Add the cleaned rươi and crushed green peppercorns to the pot. Gently stir to combine.
- 5
Pour in the remaining fish sauce, caramel sauce, and water. Add sliced chili peppers.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the pork is tender and the sauce has thickened.
- 7
Serve hot.
