Mountain pig meat is a delicious, tender, and crispy type of meat, with aromatic fat that is not greasy. Especially with stir-fried dishes, you will surely never forget the sweet and rich taste. Let’s go to the kitchen with TasteVN to learn 2 ways to prepare stir-fried mountain pig with lemongrass and chili and stir-fried with Mac Mat leaves for the whole family to enjoy!
1. Stir-fried mountain pig with lemongrass and chili
-
Preparation
15 minutes
-
Cooking
20 minutes
-
Difficulty
Easy
Ingredients for Stir-fried mountain pig with lemongrass and chili For 4 people
Mountain pig meat 500 gr Lemongrass 7 stalks Red onion 8 bulbs Garlic 8 cloves Ginger 1 piece Galangal 1 piece Bell pepper 1 piece Hot chili 1 piece Vietnamese coriander A little Fish sauce 1 tablespoon Oyster sauce 1 teaspoon Cooking oil 2 tablespoons Salt A little Common spices A little (Salt/ MSG/ seasoning)
How to choose fresh and delicious bell peppers
- Choose bell peppers that have a smooth, shiny surface, with a fresh stem that is firmly attached to the fruit.
- It’s best to select male bell peppers that have a base divided into three parts as this type is suitable for making delicious, crispy, and flavorful stir-fried dishes.
- Choose those with bright colors and not too light in weight as these are fresh and nutrient-rich fruits.
- Do not choose bell peppers that are bruised, waterlogged, wrinkled, or have wilted stems.
Tools needed
Multi-purpose blender, frying pan, stove, knife, cutting board, bowl…
How to prepare Stir-fried Mán Pork with Lemongrass and Chili
-
Prepare the ingredients
Wash the mán pork with diluted salt water to clean it, scrape and remove any remaining coarse hair on the pig’s skin.
Then wash the meat again with clean water and cut it into thin, bite-sized pieces, placing them in a bowl.
Peel the garlic and shallots. Clean the lemongrass and cut it into thin slices.
Wash the bell peppers, cut off the stem, remove the seeds, and slice them. Pick the young leaves of the Vietnamese coriander, wash them clean, and chop them finely.
Wash the galangal and ginger, peel them, and cut them into small pieces. Wash the bird’s eye chili and slice it.
-
Marinate the meat
Add to the grinder 5 cloves of garlic, 5 shallots, ginger, galangal, 1/2 of the lemongrass, and then grind the mixture until fine for 10 seconds.
Then pour the ground mixture into the bowl of meat, and add sliced bird’s eye chili.
Season with 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, 1 teaspoon of oyster sauce, 1 teaspoon of seasoning powder, mix well, and let the meat marinate for 30 minutes.
-
Stir-fried meat
Place a pan on the stove, turn on medium heat, then add 2 tablespoons of cooking oil to the pan. When the oil is hot, add the remaining lemongrass and stir-fry until fragrant.
Next, add the marinated meat and stir continuously for 5 minutes until the meat is firm, then add the bell peppers and stir-fry together.
Stir continuously for 3 minutes until the bell peppers are evenly cooked, season to taste, and finally add the Vietnamese coriander, then turn off the heat.
-
Final product
Stir-fried pork with lemongrass and chili is aromatic, with each piece of meat being soft and sweet with a layer of fatty sweetness, crispy skin mingling with the flavors of galangal, ginger, and lemongrass creating a unique taste for the dish.
This dish can be enjoyed with hot rice or as a snack with a bit of alcohol, which is wonderful!
2. Stir-fried Pork with Mac Mat Leaves
-
Preparation
20 minutes
-
Cooking
15 minutes
-
Difficulty
Easy
Ingredients for Stir-fried Mán Pork with Mắc Máºt Leaves Serves 4
Mán pork 500 gr Mắc máºt leaves 20 leaves Lemongrass 3 stalks Roasted white sesame A little Fish sauce 1 tablespoon Cooking oil 3 tablespoons Salt grains 1 tablespoon Common seasoning A little (Salt/ monosodium glutamate/ seasoning powder)
Ingredient Image
How to Cook Stir-fried Mán Pork with Mắc Máºt Leaves
-
Prepare Ingredients
Wash the mán pork with water, using a knife to remove any hair and remaining dirt.
Then take 1 tablespoon of salt and rub it around the piece of meat, then rinse it again with water.
Next, slice the meat into thin, bite-sized pieces and place them in a bowl.
Wash the lemongrass and slice it thinly. Wash the mắc máºt leaves with water and chop them small.
-
Marinate the meat
Marinate the meat with 1 teaspoon of seasoning, 1 tablespoon of fish sauce, 1 teaspoon of monosodium glutamate, mix well, and let the meat marinate for 20 minutes.
-
Sauté lemongrass and Mac Mat leaves
Place a pan on the stove, turn on medium heat, add 3 tablespoons of cooking oil, and wait about 2 minutes for the oil to heat up.
Then add the lemongrass and Mac Mat leaves to the pan, sautéing until fragrant; stir continuously for 5 minutes until the leaves and lemongrass dry out.
Turn off the heat, scoop the Mac Mat leaves and lemongrass onto a plate, leaving the oil in the pan to stir-fry the meat.
-
Stir-fried meat
Reuse the pan with oil that was used to stir-fry lemongrass and mắc máºt leaves. Turn on the stove at medium heat, add the marinated pork and stir continuously for about 5 minutes until the meat is firm and releases fat.
Then, add the lemongrass and mắc máºt leaves, stir well, season to taste, and sprinkle some roasted sesame on top to finish.
-
Finished product
Serve the stir-fried pork on a plate, sprinkle some roasted sesame on top and enjoy!
The stir-fried pork is aromatic with the scent of lemongrass and mắc máºt leaves, each piece of meat is chewy, delicious, sweet, fragrant, and well-seasoned, combined with the rich roasted sesame making it irresistibly enjoyable.
This dish pairs excellently with rice, be careful not to run out of rice!
How to choose delicious mountain pig meat
- Delicious mountain pig meat usually has a yellowish color, is lean with little fat, and the skin (pig’s skin) is very thick.
- If you want to buy mountain pigs in large quantities, you should buy the whole pig. A delicious mountain pig typically has a long snout, slender legs, small ears, a round butt, and stiff black fur.
- If you only want to buy a small amount for daily meals, observe the pig’s skin. Skin that is brownish-yellow indicates good quality pork. Unlike domestic pigs, mountain pigs usually have lighter-colored meat and a fairly distinctive smell.
- It is advisable to choose solid pieces of meat that are highly elastic, where pressing your finger into the meat creates a dent but does not leave a mark when you lift your finger, and the meat fibers are uniform.
- A good piece of meat should be dry, not slimy, not rotten, and have normal coloration.
See more
Above is an article guiding how to make stir-fried mountain pig with lemongrass and chili and stir-fried with Mac Mat leaves, simple, flavorful, and incredibly easy to make at home that anyone can do. Wishing you success with this recipe!
