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In the bustling culinary scene of Vietnam, Phu Tho province stands out for its unique and distinct flavors. Located in the northern part of the country, Phu Tho is renowned for its traditional dishes that highlight the local ingredients and recipes passed down through generations. Among its many delectable offerings, one dish that particularly stands out is sour meat. With a perfect balance of tanginess and savory flavors, this simple yet delicious dish captures the essence of Phu Tho’s culinary heritage. In this guide, we will explore the art of making sour meat with Phu Tho flavor, uncovering the secret techniques and key ingredients that contribute to its irresistible taste. Whether you are an avid food lover or simply curious about Vietnamese cuisine, this introduction will serve as a mouth-watering invitation to dive into the world of Phu Tho’s sour meat.
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, hpic.edu.vn will guide you on the secret to making delicious sourdough meat at home in a few simple steps.
Prepare
10 Minutes Processing
30 Minutes For
3-4 people
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
Ingredients for sour meat
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.
Process materials
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.
Mix 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.
Cooked sour meat with Phu Tho flavor
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.
Finished Product
Phu Tho sour meat
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? hpic.edu.vn wishes you success when making this delicious “specialty” dish to treat the whole family.
See more:
>> How to make attractive, sweet and sour tomato sauce pork
>> How to make sweet and sour pineapple braised beef, delicious soft meat with rice
>> How to cook simple, delicious tomato beef soup
Good experience hpic.edu.vn
In conclusion, mastering the art of creating simple and delicious sour meat with a Phu Tho flavor is a rewarding experience for any culinary enthusiast. By combining traditional techniques and local ingredients, one can elevate the flavors and authenticity of this dish, delighting the taste buds of both locals and foreigners alike.
The key to achieving the desired results lies in the careful selection of ingredients. From the tender cuts of meat to the aromatic herbs and spices, each element plays a crucial role in delivering an unforgettable taste. Additionally, the emphasis on striking the perfect balance of flavors, particularly the sourness and sweetness, enhances the overall dining experience.
The distinctive sourness brought about by the addition of star fruit, tamarind, or lime offers a unique twist to the dish. The delicate interplay between the sourness and the umami-rich base creates a harmonious blend that is both refreshing and savory. Adding some traditional Phu Tho ingredients, such as fermented soybean paste or fish sauce, further enhances the flavors and adds depth to the dish.
Furthermore, while following the traditional steps and techniques is important, adding a personal touch can truly make the sour meat dish one’s own masterpiece. Experimenting with different herbs, spices, or even marinating techniques can spark creativity and lead to delightful surprises.
In conclusion, making simple and delicious sour meat with a Phu Tho flavor is a journey of discovering authentic Vietnamese culinary traditions. By carefully selecting ingredients, balancing flavors, and adding a personal touch, one can create a truly memorable dish that showcases the richness and uniqueness of Phu Tho cuisine. So, embrace the flavors, enjoy the process, and invite family and friends to savor the exquisite taste of this traditional dish.
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