Today, I'm sharing with you one of my all-time favorite recipes, the one I hold close to my heart - Braised 'giò heo'! Imagine this, a perfectly seasoned, mouth-watering pork leg - yes, with the skin kept on for that extra 'oomph', slowly simmered until it's succulently tender. It's a classic Vietnamese comfort food that has won over my kitchen, and I can't wait for it to conquer yours too! So roll up your sleeves, it's time we got cooking!
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Nguyên liệu
- 2 pork hocks or pork shanks with skin, about 600 grams
- 1 onion, finely chopped
- 3 large cloves of garlic, finely chopped
- 1 thumb-sized piece of ginger, cut into matchsticks
- 1/3 teaspoon ground pepper
Cách làm
Place the pork hocks in a hot pan and cook until golden brown and puffy.
Add the onion, garlic, pepper, and ginger, sauté for 10 minutes.
Add fish sauce, salt, pepper, and sugar.
Add a little water to cover.
Simmer until the meat is tender.
Slice the pork hocks.
This dish is best served hot with rice or on top of a bowl of ramen noodles 😁😁😍
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