Chả giả cầy

Tender pieces of pork hock simmered in a thick, vibrant orange sauce. The earthy aroma of galangal meets the depth of shrimp paste for a bold, rustic flavor.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 696
• Protein: 48 g
• Carbs: 9 g
• Fat: 52 g

Ingredients

• 800 g Pork hock ( in 3cm cubes )
• 50 g galangal ( finely minced )
• 3 piece lemongrass ( bruised and cut into lengths )
• 1 tbsp shrimp paste
• 1 tsp turmeric
• 2 tbsp Rice vinegar
• 1 tsp Brown sugar
• 2 tbsp Peanut oil
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 2 tbsp Fermented rice (Me) ( strained through a sieve )

Instructions

1. Preparation of the knuckle

   Cut the pork knuckle into 3 cm cubes. If you have a torch, lightly burn the skin so that it turns brown and gives off a grilled smell, this is what gives the dish its character.

2. Aromatic marinade

   In a large bowl, mix the meat with the chopped galangal, turmeric, shrimp paste, sugar, rice vinegar, and fermented rice (mẻ). Massage the meat so that the flavors penetrate the flesh well.

3. Searing in the pot

   Heat the oil in a pot. Sauté the meat and lemongrass until the pieces are well colored and the aromas fill the kitchen. The shrimp paste should start to caramelize.

4. Slow simmering

   Moisten to height with water. Cover and simmer over low heat. The meat is ready when it falls off by itself and the sauce has become short and syrupy, coating each piece.

Chef's tips

• Do not skip the galangal; it provides the essential earthy forest-floor flavor.
• If the sauce reduces too much, add a splash of water: it should remain velvety, not dry.

Storage

Keeps for 3 days in the fridge. It tastes even better reheated as the spices infuse further.