Heo Quay Kho Cải Chua (Braised Roasted Pork with Pickled Mustard Greens)
Directions
- 1Cut 1 kg of roasted pork belly into bite-sized pieces.
- 2Thinly slice 1 kg of pickled mustard greens.
- 3Heat 50 ml of cooking oil in a pot.
- 4Add 5 thinly sliced shallots (50 g) and stir-fry until fragrant.
- 5Add 1 thinly sliced ginger (10 g) with the skin on and stir-fry.
- 6When the shallots are golden, add the pickled mustard greens and stir-fry thoroughly until they become chewy.
- 7Add the 1 kg of roasted pork belly to the pot.
- 8Pour in 500 ml of Coca-Cola and 500 ml of filtered water.
- 9Season with 50 g of sugar.
- 10Add 20 g of dark soy sauce for color and flavor.
- 11Add 1 teaspoon of pepper.
- 12Add 100 ml of fish sauce.
- 13Stir all ingredients well.
- 14Braise 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 cải chua (pickled mustard greens)
- 50 ml dầu ăn (cooking oil)
- 5 củ hành tím (shallots), thinly sliced
- 10 g gừng (ginger), thinly sliced, unpeeled
- 500 ml Coca-Cola
- 500 ml nước lọc (filtered water)
- 50 g đường (sugar)
- 20 g hắc xì dầu (dark soy sauce)
- 1 thìa cà phê tiêu (pepper)
- 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.
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