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Traditional Vietnamese Recipe - Khâu nhục (Lang Son Braised Pork Belly)

Khâu nhục (Lang Son Braised Pork Belly)


1 kg Pork Belly

40g Ginger thinly sliced

40g Minced shallots

40g Spring onions chopped finely

6 Tbsp Shaoxing wine

1 Star anise

3 cloves

1 red chili diced finely

4 Tbsp Brown sugar

2 Tbsp Black soy sauce 2 tbsp

(dark soy sauce/sweet soy sauce)

4 Tbsp Soy Sauce

2 Cups of Cold Rice Water (Left over Water used in washing your rice or cooking your rice)

1 Tbsp Annatto Oil

250g Pickled Cabbage –Very finely sliced (Buy from Asian food store or you can make yourself)

20g Minced Garlic

30g Minced Shallots

1 red Chili finely minced

250g Steamed sticky rice.


To Clean and remove any odors, place the pork belly in a pot of cold water, add a little salt and vinegar, and then boil for about 5 minutes, then take out the meat, soak it in cold water to cool it down. wash.

Cut the meat into squares about 5cm*5cm*5cm. Use butchers string to tie each piece of meat so that the meat will not separate from the fat when cooking. Tie in a cross shape like your wrapping a present.

Put the meat in a pan of hot oil and fry until the outer layer is golden brown and the skin is slightly crispy, then take it out.

Using a 2L heat proof clay pot, place on a medium heat and add the minced shallots, fry until fragrant, then turn off the heat. Add the meat skin side down, soy sauce, black soy sauce and Shaoxing wine to the pot, marinate for about 30 minutes. Then bring to a simmer over low heat so that the liquids infuse the meat without drying out.

When the meat begins to absorb the liquids and has a nice color Remove the meat and place on a plate. add the spring onions, sliced ​​ginger, anise, cloves, sugar, chili and 2 cups of cold water rice into the pot And return the meat to the pot skin side down. Bring to a simmer for 20 minutes. Skim off any fat that forms on the surface. After 20 minutes, turn pork belly over so the skin is facing up.

Reduce heat to the lowest setting on your stove, and place the lid onto the clay pot. Cook for 2 hours. Add more water if needed so that the water is always close to the top of the meat, leaving the skin exposed.

When the pork is tender, remove the meat to a plate and remove string. Slice the pork belly into 1cm slices. filter the stock water, remove all residue. Boil the meat stock until the water reduces to half. add a teaspoon of tapioca starch dissolved in half a tablespoon of cold water, and stir well.

Heat a wok over medium heat, heat 1 Tablespoon of oil then add minced garlic and shallots, cook until fragrant then add minced chili and pickled cabbage, and 2 Tablespoons of stock from the cooked pork stir fry for 2-3 minutes.

To Serve, in a large soup bowl, line the base of the bowl with slices of pork belly, face the skin face down into the base of the bowl. Cover pork with the cooked pickled cabbage and pour 2- 3 Tablespoons of stock over the cabbage.

Place bowl in a double steamer and steam for 2-3 minutes.

Remove from steamer, and place bowl upside down on a plate and lift of the bowl. You should have the pork lining the top with the skin facing up. Drizzle the stock over the top and garnish with finely chopped spring onions and finely diced red chili.

Enjoy as a main course served with steamed sticky rice.