Braised Pork Belly and Pickled Mustard Greens /Thịt Kho Dưa Chua
This braised pork belly and pickled mustard green recipe comes from the depth of my childhood; the fatty pork is perfectly complemented by the sour pickles!
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Skin-On Pork Belly
- 1 cup Pickled Mustard Greens
- 4 Thai Chilies
- 1 tbsp Minced Garlic
- 1 tbsp Minced Shallots
- 1 tbsp Fish Sauce
- 1/2 tbsp Sugar
- 1/2 tbsp MSG
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 3 tbsp Sugar
- 2 tbsp Fish Sauce
- 1 tbsp Sugar
- Salt and Pepper to Taste
- Green Onions
Instructions
- 1
Parboil pork belly for ten minutes. Scrub and rinse thoroughly under cold water. Then cut into 1/2-inch bite-sized pieces
- 2
Marinate pork belly with minced garlic, shallots, fish sauce, sugar, MSG, salt and pepper. Marinate for at least half an hour
- 3
In a sauce pot, add three tablespoons of sugar. Heat on medium-low, occasionally stirring until sugar is fully melted and turns a dark amber color
- 4
Add in marinated pork and any remaining marinade, and brown the pork for 3-5 minutes
- 5
Add a cup of water, or just enough to cover the pork belly, bring it up to a boil, and add in whole Thai chilies. Reduce the heat, cover the pot, and simmer on low for half an hour
- 6
Season with fish sauce, sugar, salt and pepper to taste
- 7
Rinse and chop pickled mustard greens into bite-size pieces, add to the pot, mix well, and simmer for another five minutes
- 8
Make any final adjustments and season to taste. Garnish with chopped green onions, and serve with white rice