Photograph of the finished Heo nướng bắp cải chua

Vietnam · Ba chỉ nướng dưa cải bắp muối

Heo nướng bắp cải chua

45 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 1.6 kg
  • Photograph of Pickled cabbage Pickled cabbage 1 kg
  • Photograph of Onion Onion 2
  • Photograph of Dijon mustard Dijon mustard 80 g
  • Photograph of Fennel seeds Fennel seeds 24 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Salt Salt 24 g
  • Photograph of Lager beer Lager beer 600 ml
  • Photograph of Bay leaf Bay leaf 8 leaves
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Squeeze out excess water from the pickled cabbage, but leave some behind to retain the sour flavor.
  2. 2 Sauté the onions with the cumin seeds, then add the pickled cabbage and stir for 5 minutes.
  3. 3 Pour in the beer and add the bay leaves, then simmer for 10 minutes until the cucumber is soft and less bitter.
  4. 4 Rub salt, pepper, and Dijon mustard onto a 1.5 cm thick slice of pork belly.
  5. 5 Arrange the meat on top of the pickled cabbage and bake at 190 degrees for 25 minutes.
  6. 6 Place the meat on top so that the fat drips down, making the pickled vegetables rich and sweet; that's the combination for this dish.

With an appliance

  • Air fryer 35 min

    Replace step 5: spray oil on the pork belly and pickled mustard greens, use a steamer at 205 degrees for 16 minutes, then flip the meat at minute 8; the fat will melt quickly, making the edges of the meat crispy. Large trays must be divided into batches.

Start cooking