Photograph of the finished Black pepper braised pork

Vietnam · Thịt kho tiêu

Black pepper braised pork

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 600 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Chilli Chilli 2
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the pork belly into 2 cm square pieces, blanch in boiling water for 2 minutes, then rinse thoroughly.
  2. 2 Marinate the meat with fish sauce, dried onions, minced garlic, and half of the pepper for 20 minutes.
  3. 3 Caramelize the sugar until it turns into a brown color, then add the meat and stir-fry over high heat for 5 minutes until the meat turns a golden brown color.
  4. 4 Add just enough water to cover the meat, then simmer over low heat for 25 minutes until the sauce thickens and coats the meat.
  5. 5 Add the remaining ground pepper, then add the chili peppers and green onions, stir gently, and turn off the heat.

With an appliance

  • Pressure cooker 35 min

    Replace step 4: cook under high pressure for 10 minutes, then quickly release the pressure, open the lid and simmer for another 5 minutes until the sauce thickens and coats the meat.

Start cooking