3 delicious pork dishes that are simple to make, nutritious and can be kept for a long time on rainy and stormy days

GĐXH – On stormy days, shopping or cooking becomes more difficult. You can refer to 3 delicious dishes made from pork that are simple to make, nutritious and can be kept for a long time during stormy days for the whole family.

1. Steamed meat with shrimp paste

Ingredients for braised meat with shrimp paste:

+ 1kg minced pork shoulder

+ 2 large spoons of filtered shrimp paste

+ 3 dried onions

+ 3 lemongrass stalks

+ 1 galangal root

+ Spices: sugar, annatto oil, seasoning powder, chili...

How to make steamed meat with shrimp paste:

Step 1: Grind the pork. Peel the shallots, clean the lemongrass and galangal and grind the ingredients.

Step 2: Saute shallots, lemongrass, galangal, then add minced meat and stir-fry until the meat is firm. When the meat is firm, add shrimp paste and stir-fry well, season to taste. Continue stirring thoroughly until the meat is cooked, the water is dry, then add sugar, annatto oil, chili, seasoning powder and stir-fry until the mixture turns dark brown.

The longer you steam the meat, the longer it will last.

After cooking, the meat must be dry and firm, not too hard and not too soft, and has the aroma of shrimp paste. This dish goes well with hot or cold rice.

2. Lighter

Ingredients for making kho quet:

+ 250 gr pork belly

+ 30gr dried shrimp

+ 1 clove of garlic

+ Dried onion, green onion, chili

+ 2 tablespoons fish sauce, 1 tablespoon sugar, 1 teaspoon caramel

How to make braised fish sauce:

Ingredients prepared to make kho quet. Photo by Hong Nghia

Step 1: Remove the skin from the pork belly, separate the fat and lean meat, and dice both. Peel and mince the garlic and shallots. Cut the green onions into small pieces. Soak the dried shrimp in hot water until soft, and reserve the soaking water.

Step 2: Fry the fat until crispy, the fat is released, then scoop the fat out and set aside. If there is a lot of liquid fat in the pan, you can remove some, add garlic and shallots and fry until fragrant, then add meat and dried shrimp and stir-fry until firm.

Step 3: Mix the sauce in the ratio: 1 fish sauce / 0.5 sugar / 1 shrimp soaking water. Season to taste and pour into the pot and simmer until the sauce thickens. Finally, add the pork fat, green onions, and chili, stir well, and turn off the heat.

Hot braised fish sauce is delicious with white rice, burnt rice or just dipping vegetables. The dish is salty, sweet, and slightly spicy. Stored in a sealed jar, it can be used for 3-4 days and is still delicious and nutritious. Photo by Hong Nghia

3. Braised pork belly – a 'national' delicacy

Ingredients for braised pork:

+ 1kg pork belly

+ 10 – 20 quail eggs or can replace 5 – 6 chicken eggs.

+ Seasoning: salt, MSG, fish sauce, 3 tablespoons sugar, pepper, garlic, shallots

+ Fresh coconut water or caramel

How to make braised pork:

Ingredients for braised pork. Photo PT

Wash the pork, cut into bite-sized pieces, marinate with fish sauce, sugar, pepper, garlic, and minced onion for 30 minutes to absorb the spices. Then, put the meat in a pot and stir-fry until cooked, add coconut water to cover, reduce heat and simmer. When the water thickens, add the peeled boiled eggs and simmer for another 15 minutes to absorb the spices.

After the meat and eggs are cooked, add coconut water to cover and simmer.

Braised meat can be kept cold in the refrigerator for several days. When ready to eat, just reheat it. If you want the dish to last longer without spoiling, you can braise it thoroughly until almost all the water is gone.

This dish is eaten with white rice, pickled cabbage or pickled vegetables and is nutritious enough for the whole family.

Source: https://giadinh.suckhoedoisong.vn/3-mon-ngon-tu-thit-lon-lam-don-gian-giau-dinh-duong-va-de-duoc-lau-trong-ngay-mua-bao-172251009224602757.htm