🥩 Authentic Northern Recipe Hung Le Soft Pork Into Meat with Simmer Time Reduction Technique!

Does anyone like to eat the same juicy three-layer curry? 🙋‍♀️🙋‍♂️

This meal is very full. Hung Lé curry is rich. The taste is sour and sweet, mellow. Eat with freshly fried morning glory and chick chilled cucumber. Is the best of the word delicious!

🛒 staple

♫ Pig belly + pig neck ridge (big slice) 1kg

♫ 3 tablespoons Hung Le curry pepper, 2 tablespoons Hung Le powder

♫ Ginger alley, shallot, garlic (put as head)

♫ Pickled garlic (with garlic juice)

♫ Wet Tamarind Water, Beep Sugar, Black Soy Sauce, Seasoning Powder

~ Peanuts (You can wear, you can not wear, you like)

🍳 Doing steps (3 steps)

1. Mix the pork with Hung Le curry pepper, Hung Le powder and a little black soy sauce and leave for 20-30 minutes.

2. Set the pot. Bring the fermented pork to stir the surface and add water to flood the pork about 1 inch.

3. Add alley ginger, garlic, shallot, pickled garlic, peanuts. Seasoned with wet tamarind juice and peep sugar, seasoning powder. Simmer a soft fire for 45-60 minutes. Until the pork is soft, decomposed and the rice curry. Ready to serve!

Who can't think of a menu? Save this picture as an idea to make dinner. 💕

# Join the kitchen with Lemon8# Gang Hung Le # Northern food # Giving out recipes # Recipes