Chả giả cầy
Ingredients
- 800 gPork hock (in 3cm cubes)
- 50 ggalangal (finely minced)
- 3 pclemongrass (bruised and cut into lengths)
- 1 tbspshrimp paste
- 1 tspturmeric
- 2 tbspRice vinegar
- 1 tspBrown sugar
- 2 tbspPeanut oil
- 500 mlMineral water
- 1 pinchGray sea salt
- 2 tbspFermented rice (Me) (strained through a sieve)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It tastes even better reheated as the spices infuse further.
