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Pork Knuckle Canh
A traditional Vietnamese recipe for braised pork knuckle in a sweet and sour canh sauce.
⏱135 min🍽4 servings📊medium
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Ingredients
- ●1 Pork Knuckleabout 2 kg
- ●2 tablespoons Light Soy Sauce
- ●1 tablespoon Fish Sauce
- ●2 tablespoons Vinegar
- ●2 tablespoons Chua Sauce
- ●2 tablespoons Vegetable Oil
- ●2 inches Gingersliced
- ●3 cloves Garlicminced
- ●1/4 cup Fresh Cilantrochopped
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Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Sear the pork knuckle until browned on all sides, then set aside.
- 3
Add more oil if necessary, then sauté the ginger and garlic until fragrant.
- 4
Add the soy sauce, fish sauce, vinegar, and chua sauce, stirring to combine.
- 5
Return the pork knuckle to the pot and cover with a lid.
- 6
Braise for 2 hours, or until the meat is tender and the sauce has thickened.
- 7
Garnish with chopped cilantro before serving.