Chef Thanh Hue is back with another delicious recipe that will surely impress your family and friends. This time, she’s sharing her secret to making the perfect crispy pig tail dish, a traditional Vietnamese delicacy.
Ingredients:
– Pig tail
– Ginger, onion, and peanuts
– Salt, fish sauce, sugar, garlic, chili, ginger, onion, peanuts, tamarind, and calamansi
Instructions:
– Start by thoroughly washing the pig tail and letting it dry. Boil it with ginger to eliminate any unpleasant odors. Rinse it again and pat it dry with a paper towel. Create a mixture of calamansi juice and 2 teaspoons of salt, and brush this mixture onto the pig tail. Sun-dry the meat for 2-3 hours or until completely dry. If you’re short on time, you can use a hair dryer to speed up the process.
– Place the pig tail in a frying pan and set the temperature to 200 degrees Celsius for 30 minutes, flipping it halfway through. You’ll know it’s ready when the skin is crispy and golden brown. Allow it to cool before cutting it into bite-sized pieces.
– Finely chop the garlic, chili, and onion after rinsing them. Soak the tamarind in hot water and squeeze out the pulp. Roast the peanuts, peel them, and crush them with a pestle. Sauté the onion and garlic until golden brown.
– In a saucepan, combine the tamarind, fish sauce, and sugar. Stir continuously over medium heat until the sugar has dissolved. Remove from heat and allow it to cool.
Finally, add the sautéed onion, garlic, chili, and crushed peanuts to the tamarind mixture and stir well. This flavorful sauce is the perfect complement to the crispy pig tail.
The combination of crispy pig tail and the sweet and sour tamarind sauce is a match made in culinary heaven. The crunchy texture of the pig tail, paired with the juicy meat and the tangy sauce, creates an explosion of flavors that will leave your taste buds wanting more.
Impress your guests with this unique and mouthwatering dish. Bon appétit!
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