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Phu Tho is a province located in the northern region of Vietnam, known for its unique culinary traditions and flavors. One of the most popular dishes in Phu Tho is sour meat, a delightful combination of tanginess and savory flavors that tantalize the taste buds. While it may sound complicated, making simple and delicious sour meat with Phu Tho flavor is easier than you might think. In this guide, we will explore the traditional techniques and ingredients needed to create this mouthwatering dish, allowing you to bring a taste of Phu Tho into your own kitchen. Whether you are a seasoned chef or a beginner in the culinary arts, this step-by-step guide will help you master the art of making sour meat with Phu Tho flavor, impressing your family and friends with a truly authentic Vietnamese dish. So, let’s embark on this flavorful journey and discover the secrets to creating a dish that will transport your senses to the quaint streets of Phu Tho.
Sour pork, called sour meat for short, is a traditional dish of the Muong ethnic group in Thanh Son, Phu Tho , and is very famous for its distinctive taste, easy to eat and inevitable addiction. The way to make this dish is simple, but to get the true flavor of Phu Tho, it is not available everywhere. In the sharing below, Mamnonvietbun.edu.vn will guide you on the secret to making delicious sourdough meat at home in a few simple steps.
10 Minutes Processing
30 Minutes For
Ingredients for sour meat
- 800 grams pork (butt, pork belly or lean shoulder)
- 200 grams of rice – corn – green beans
- 36 guava leaves
- 20 fig leaves
- 20 cloves leaves
- Seasoning: Salt, pepper, monosodium glutamate
How to make sour meat
Step 1Process materials
Pork is pre-washed with dilute salt water, then rinsed with water, drained.
After that, the outside surface is grilled over charcoal , the inside needs to be kept raw so that the silage stage will cook by itself and create the characteristic flavor of sour meat. The pork skin is grilled more thoroughly, can be torched through fire , to remove dirt and hair on the surface, while helping the skin to be firmer, more crispy and not chewy when eaten.
After the meat is finished, it is thinly sliced into small pieces to eat , usually only to help the dish look both beautiful and easier to absorb the spices.
Wash guava leaves, fig leaves and clove leaves and dry them.
Step 2Mix meat
Mix meat with spices in the ratio of 1.5 teaspoons seasoning and 2/3 teaspoons pepper powder. Marinate for about 5-10 minutes for the meat to absorb all the spices.
After seeing that the meat has absorbed the spices evenly, add the hearing to the mix thoroughly so that the hearing is evenly covered all over the surface of the meat.
Step 3Cooked sour meat with Phu Tho flavor
Prepare a clean plastic or glass container to marinate the meat.
Place a layer of about 8 guava leaves, fig leaves, and cloves under the plastic jar and then add the soaked meat. Compress the meat tightly, making sure there is no air left inside . The top is covered with a layer of about 8 more leaves of all kinds and then use a short bamboo stick to fit the mouth to compress the meat.
Turn the jar upside down on a tray filled with some water to ferment the meat . Change the water regularly once a day. If it’s sunny, it can be eaten after 3-4 days , but if it’s cold, it takes about 5-7 days for the meat to be cooked . Do not overcook this time because the meat will be overcooked and have a very sour taste. Note when changing the water, be careful not to let the water seep in, which will damage the meat.
After the above incubation time, you have sour meat to use.
After the meat is cooked enough, you just need to open it and take the meat out on a plate to enjoy. Sour meat is often served with clove leaves, guava leaves, fig leaves.
How to preserve sour meat?
If you want to use Phu Tho sour meat for a long time, you should store the meat in the refrigerator to slow down the fermentation that makes the meat too sour.
Sour meat after opening the jar should only be consumed within 2-3 days . Therefore, it is best to divide the stewed meat in many small jars for one meal.
The shelf life of this dish is only 15-30 days . After 30 days, the meat will no longer be delicious and unsafe for food.
How to choose delicious meat and hearing for Phu Tho sour meat dish
Choosing a good type of pork makes the dish more attractive. Choose meat that has just been slaughtered . In addition, you should choose the type of meat that has passed the slaughter process for food safety and hygiene, with the censorship stamp.
The hearing needed to make the standard taste of sour meat Thanh Son – Phu Tho needs to be a mixture of rice, corn and green beans that have been peeled and roasted . Hearing you can buy the type available at stores. If not, you can make your own in a very simple way as follows: Roast the rice, corn and green beans until golden, fragrant, avoid too hot to not burn, then pound fine.
Leaves are selected that are neither too old nor too young , and those that are less deep and intact to ensure the flavor of the dish.
How to make Phu Tho sour meat dish is simple, right? Mamnonvietbun.edu.vn wishes you success when making this delicious “specialty” dish to treat the whole family.
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In conclusion, making simple and delicious sour meat with Phu Tho flavor is not as complicated as it may seem. By following a few key steps, you can unlock the authentic taste of this traditional Vietnamese dish. Starting with choosing the right cut of meat and marinating it with a blend of aromatic spices and herbs, the dish gains its distinct sourness from the addition of tamarind or vinegar. Slow cooking the meat allows it to become tender and absorb all the flavors. Finally, serving it with fresh herbs, rice, and a side of fish sauce completes the experience. The sour meat with Phu Tho flavor is a delightful combination of tanginess and richness that will transport you to the vibrant streets of Vietnam. So, don’t hesitate to try this recipe and impress your friends and family with an authentic taste of Vietnamese cuisine.
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