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.