Skip to content
Ingredients: pork belly, old green banana (pepper banana), turmeric powder, purple onion, perilla, batch rice
Spices: Vedan Fish sauce, pepper, sugar, Vedan monosodium glutamate
Cooking steps
Step 1: Cut the pork belly into pieces about 3-4 cm thick, marinate the meat with turmeric, Vedan fish sauce, pepper, sugar, and Vedan monosodium glutamate for about 30 minutes.
Step 2: Peel the old banana, cut it into 3 pieces, each segment is split into 4. Cut the banana to where it is and put it in a pot of diluted salt water there so that the banana does not darken and reduce the acrid. Soak for about 15 minutes, then take out and wash to remove all banana sap.
Step 3: Boil water with batch rice. When the water boils, add the bananas and boil briefly, then remove and drain.
Step 4: Stir-fry the purple onion, add the marinated meat and stir-fry briefly. Continue to stir-fry bananas, season with Vedan monosodium glutamate, fish sauce. Add the amount of water to cover the meat and simmer over low heat until the meat is tender.
Step 5: Put the braised meat on a plate, add perilla and sliced chili on top.
