If you still don’t know what to cook today, why not try making a hotpot bubbling with rich, fragrant broth to treat your family right away. Roll up your sleeves and get into the kitchen now with TasteVN to learn 2 ways to cook spicy pork leg hotpot that is delicious and will definitely make your whole family fall in love!
1. Spicy Pork Leg Hotpot
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Preparation
45 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Spicy Pork Leg Hotpot For 4 people
Pork leg 500 gr Pork tail 300 gr (about 3 – 4 pieces) Pork snout 500 gr Green bananas 4 fruits Fermented rice 3 tablespoons Ginger root 50 gr Ground ginger 20 gr Ground turmeric 20 gr Lemon 1/2 fruit Chili 3 fruits Shrimp paste 1 tablespoon Common spices a little (salt/ pepper/ monosodium glutamate)
How to choose fresh and delicious pig tails and pig noses properly
For pig tails
- You should choose pig tails that are of moderate size, not too large or too small. The outer skin should be smooth and not damaged or have strange spots, with bright colors.
- The meat inside should be moderately soft with a bright red or pink color, pressing it should show good elasticity, and the meat should still have a certain warmth, indicating it is freshly slaughtered and delicious.
- The tail bone should not be too large, and it should not feel cold to the touch.
- Avoid choosing pig tails that have unusual colors, emit a foul smell, or have a slimy discharge when touched.
For pig noses
- You should choose the pieces of snout that have firm, rosy skin, tightly attached to the meat and fat inside.
- When selecting, you should choose pieces of pig snout with firm fat and a bit of meat, as this will make the dish very delicious when cooked.
- Avoid buying pieces of pig ears that are cut in half, not whole, or show signs of spoilage, such as being slimy.
What is fermented rice? Where to buy it?
- Fermented rice, also known as fermented rice, is a basic seasoning in Vietnamese cuisine. This traditional seasoning has a tangy taste and a very distinctive aroma, often used in many dishes such as hot pot, stews, sour soup, bún riêu, fermented rice beef, snails cooked with beans with green bananas.
- Good fermented rice usually has a bright white color, a distinctive aroma, and a naturally tangy taste, with the grains being in a mushy form.
- You can buy fermented rice at liquor stores, grocery stores specializing in Northern foods, large supermarkets, or you can make it at home following the recipe from TasteVN.
How to prepare Pig Trotter Fake Hotpot
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Prepare and roast pig trotters, tails, and snouts
Pig tails, trotters, and snouts should be cleaned thoroughly to remove all hair, then scrubbed with salt and rinsed with water until clean.
Next, you need to roast the trotters, tails, and snouts over charcoal until they are evenly golden and slightly charred on all sides, then remove them from the grill.
After that, scrub these meat parts with clean water to remove any smoke and charred bits stuck to the skin, then drain them.
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Chop and marinate the trotters, tail, and snout
For the trotters and pig tail, chop them into small pieces that are easy to eat, and slice the pig snout into moderately thick slices. Put everything into a large pot to hold.
To make the marinade mixture, first, peel the rhizome, chop it finely, put it in a mortar and pound it until smooth, then add it to the meat pot.
Next, sequentially add 20g of ground rhizome, 20g of ground turmeric, 3 chili peppers, 1 tablespoon of shrimp paste, 1 teaspoon of pepper, 1/2 teaspoon of salt, 2 teaspoons of monosodium glutamate, and 3 tablespoons of fermented rice into the pot.
Mix all the ingredients together well and marinate for 30 – 45 minutes for the meat to absorb the spices.
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Prepare green bananas
Clean the bananas, peel them, then place the bananas in diluted saltwater, squeezing in about 1/2 a lemon into the bowl of bananas, and soak for 5 – 7 minutes to remove the banana sap and prevent the bananas from browning.
Cut the bananas diagonally into bite-sized pieces and continue soaking in the lemon saltwater mixture for an additional 15 minutes to remove all the sap. Then rinse thoroughly and drain.
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Cook the pork knuckle hotpot with green bananas
After marinating the meat for about 30 minutes, pour clean water into the pot so that the water just covers the pork.
Place the pot on the stove and heat over medium flame for about 30 minutes until the water in the pot boils vigorously, then add the prepared green bananas, stir well, and cook for another 15 – 20 minutes until the bananas are cooked and the pork is tender, then you can serve the hotpot!
Note: During cooking, if you notice the water level decreases, you should add more water to prevent the hotpot from burning.
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Final product
The pot of giả cầy hotpot with pork leg is bubbling and fragrant, making you and your family’s stomachs rumble with hunger.
The hotpot broth has a sour taste from fermented rice mixed with rich shrimp paste, along with a bit of spiciness from galangal and chili. The meat parts with the chewy, fatty skin and the crunchy bones, along with the slightly bitter green bananas, create a unique flavor.
To make the hotpot even more complete, you can prepare a bowl of chili salt or a bowl of shrimp paste to dip the meat into.
2. Giả cầy hotpot with pork leg without roasting
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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Pork Leg Hotpot Without Roasting Serves 4 people
Pork leg 1 kg Fresh coconut 1 fruit Onion 1 bulb Ginger 1 bulb Lemongrass 80 gr (chopped) Garlic 3 cloves Shallots 3 cloves Condensed milk 60 ml Shrimp paste 100 gr (about 1 small jar) Five-spice powder 10 gr (about 1 small packet) Fermented soy sauce 400 gr (about 1 small jar) Cooking oil 2 tablespoons Common spices A little (salt/ sugar/ seasoning/ monosodium glutamate/ pepper)
Ingredient Images
How to Prepare Pork Leg Hotpot Without Roasting
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Preparing the Pork Leg
For 1kg of pork leg, clean the hair, then rub some salt on the meat surface and soak it in diluted saltwater for about 5 minutes to eliminate the odor. After that, rinse several times with clean water and drain.
Cut the pork leg into small pieces suitable for a bowl.
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Prepare other ingredients
Garlic and shallots are crushed, peeled, and then chopped finely using a knife. Ginger is washed, peeled, and cut into thin slices.
Onions are peeled and cut into wedges.
For the fermented soybean paste, you put it in a strainer to separate the liquid from the solid soybean paste.
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Marinate the pig trotter
To marinate the pig trotter, you add 1 tablespoon of minced lemongrass, sliced ginger, 10g of five-spice powder, 100g of shrimp paste, 1 teaspoon of seasoning, 1/2 teaspoon of salt, and 2 tablespoons of sugar.
Mix the pig trotter well with the spices and marinate for about 30 – 45 minutes for the trotter to absorb the flavors.
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Cook the giả cầy hot pot with pork leg
Place a pot on the stove, add about 2 tablespoons of cooking oil to the pot. Add all the minced garlic and minced shallots, sauté until golden on low heat. Then add about 2 tablespoons of minced lemongrass and sauté together.
When the lemongrass starts to turn slightly golden, add all the marinated pork leg to the pot, stir well until the pork leg is slightly firm, then pour in the filtered soy sauce and continue to stir for the pork leg to absorb the ingredients evenly.
Next, add the water from 1 fresh coconut into the meat pot, simmer on low heat for about 30 minutes.
After the pork leg starts to become tender, dissolve 30ml of condensed milk with 50ml of hot water and pour this milk into the hot pot, stir well and continue to cook on medium heat for about 15 minutes.
Finally, add the onion to the pot, mix well and cook for an additional 3 – 5 minutes before serving the hot pot.
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Making dipping sauce
Pour about 30ml of condensed milk into a small cup, then add boiling water to fill about 2/3 of the cup, and stir well to dissolve the milk.
Next, mix the remaining minced lemongrass with the fermented soybeans and then add the dissolved condensed milk and stir well.
Add about 1/2 teaspoon of seasoning and 2 teaspoons of sugar to the dipping sauce, mix well, and the special dipping sauce is ready.
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Final Product
The pork leg hot pot without the need for roasting emits a fragrant aroma, enticingly spreading throughout your kitchen.
The hot pot broth, with its eye-catching color and the fragrant aroma of five-spice powder and shrimp paste, is very inviting. If you sip a spoonful of the broth, you’ll immediately feel the rich, spicy, and sweet flavors harmonizing together in an incredibly delicious way.
The pork leg is tender and fatty with a chewy skin, and dipping the pork leg in a salty, fatty fermented soy sauce with a hint of lemongrass spiciness is simply delightful!
How to choose fresh and delicious pork knuckles
- To make a delicious fake pork knuckle hotpot, you should choose the front legs of the pig because the front legs are more active, so the meat will be thinner, softer, sweeter, and have more tendons than the hind legs.
- In addition, good pork knuckles are usually firm, have high elasticity, the meat fibers are even, and the hooves are intact without being loose.
- When buying, you should choose pork knuckles that have a bright pink color and no unusual smell.
- Avoid buying pork knuckles that have water inside, have an outer membrane, and when cut, the meat releases yellow fluid and has white spots on the meat, as this could indicate the pig has a dangerous rice worm disease if consumed.
With 2 ways to cook fake pork knuckle hotpot that TasteVN just introduced to you, hope that you will have another special and unique hotpot recipe to treat your family and friends! Wishing you success!
