Cambodian Caramelised Pepper Pork (khor Mrech Saich Chrouk)
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Put the sugar and 1 tablespoon water into a large saucepan or stockpot and heat until it starts to bubble, stirring constantly until the mixture is a golden colour.
Immediately add 250 ml (1 cup) water, the garlic, fish sauce, pepper and palm sugar, and stir while it comes to a boil.
Add the pork, then reduce the heat to low, cover, and simmer for 45 minutes, or until the pork is tender.
Add the ginger and sweet potato and continue to simmer for a further 15 minutes, or until the sweet potato is tender and most of the liquid has been absorbed.
Stir in the coriander briefly, then serve hot with white rice.
2 tbsp sugar
3 garlic cloves, chopped
2 tbsp fish sauce
1 tsp freshly ground black pepper
1 tbsp grated palm sugar
750 g pork belly, cut into cubes
2 tsp finely grated fresh ginger
150 g (1 cup) peeled and diced sweet potato or pumpkin
1 handful fresh coriander leaves and stems, chopped
Adicionado por: Natália Martins
Consultada: 1854 X
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