1Cut 1 kg of roasted pork belly into bite-sized pieces.
2Cut 1 kg of roasted pork belly into bite-sized pieces.
3Cut 1 kg of roasted pork belly into bite-sized pieces.
4Thinly slice 1 kg of pickled mustard greens.
5Thinly slice 1 kg of pickled mustard greens.
6Thinly slice 1 kg of pickled mustard greens.
7Heat 50 ml of cooking oil in a pot.
8Heat 50 ml of cooking oil in a pot.
9Heat 50 ml of cooking oil in a pot.
10Add 5 thinly sliced shallots (50 g) and stir-fry until fragrant.
11Add 5 thinly sliced shallots (50 g) and stir-fry until fragrant.
12Add 5 thinly sliced shallots (50 g) and stir-fry until fragrant.
13Add 1 thinly sliced ginger (10 g) with the skin on and stir-fry.
14Add 1 thinly sliced ginger (10 g) with the skin on and stir-fry.
15Add 1 thinly sliced ginger (10 g) with the skin on and stir-fry.
16When the shallots are golden, add the pickled mustard greens and stir-fry thoroughly until they become chewy.
17When the shallots are golden, add the pickled mustard greens and stir-fry thoroughly until they become chewy.
18When the shallots are golden, add the pickled mustard greens and stir-fry thoroughly until they become chewy.
19Add the 1 kg of roasted pork belly to the pot.
20Add the 1 kg of roasted pork belly to the pot.
21Add the 1 kg of roasted pork belly to the pot.
22Pour in 500 ml of Coca-Cola and 500 ml of filtered water.
23Pour in 500 ml of Coca-Cola and 500 ml of filtered water.
24Pour in 500 ml of Coca-Cola and 500 ml of filtered water.
25Season with 50 g of sugar.
26Season with 50 g of sugar.
27Season with 50 g of sugar.
28Add 20 g of dark soy sauce for color and flavor.
29Add 20 g of dark soy sauce for color and flavor.
30Add 20 g of dark soy sauce for color and flavor.
31Add 1 teaspoon of pepper.
32Add 1 teaspoon of pepper.
33Add 1 teaspoon of pepper.
34Add 100 ml of fish sauce.
35Add 100 ml of fish sauce.
36Add 100 ml of fish sauce.
37Stir all ingredients well.
38Stir all ingredients well.
39Stir all ingredients well.
40Braise on low heat for exactly 30 minutes until the meat is tender and the flavors are absorbed.
41Braise on low heat for exactly 30 minutes until the meat is tender and the flavors are absorbed.
42Braise on low heat for exactly 30 minutes until the meat is tender and the flavors are absorbed.
Ingredients
1 kg heo quay (roasted pork belly), cut into bite-sized pieces
1 kg heo quay (roasted pork belly), cut into bite-sized pieces
1 kg heo quay (roasted pork belly), cut into bite-sized pieces
1 kg cải chua (pickled mustard greens)
1 kg cải chua (pickled mustard greens)
1 kg cải chua (pickled mustard greens)
50 ml dầu ăn (cooking oil)
50 ml dầu ăn (cooking oil)
50 ml dầu ăn (cooking oil)
5 củ hành tím (shallots), thinly sliced
5 củ hành tím (shallots), thinly sliced
5 củ hành tím (shallots), thinly sliced
10 g gừng (ginger), thinly sliced, unpeeled
10 g gừng (ginger), thinly sliced, unpeeled
10 g gừng (ginger), thinly sliced, unpeeled
500 ml Coca-Cola
500 ml Coca-Cola
500 ml Coca-Cola
500 ml nước lọc (filtered water)
500 ml nước lọc (filtered water)
500 ml nước lọc (filtered water)
50 g đường (sugar)
50 g đường (sugar)
50 g đường (sugar)
20 g hắc xì dầu (dark soy sauce)
20 g hắc xì dầu (dark soy sauce)
20 g hắc xì dầu (dark soy sauce)
1 thìa cà phê tiêu (pepper)
1 thìa cà phê tiêu (pepper)
1 thìa cà phê tiêu (pepper)
100 ml nước mắm hai cá cơm (fish sauce)
100 ml nước mắm hai cá cơm (fish sauce)
100 ml nước mắm hai cá cơm (fish sauce)
Equipment
nồi (pot)
Tips
When cooking sour ingredients like pickled mustard greens or bamboo shoots, it's essential to stir-fry them first to make them chewier and prevent them from becoming mushy during braising or cooking.
Always taste sour ingredients before cooking; if they are too sour, add sugar to balance the acidity.
Braiding with Coca-Cola instead of coconut water enhances the flavor and makes the meat more tender and flavorful.