Green Duperreanum with Pork Rib Hotpot
The greasiness, fragance and crustness of pork marrow and ribs, cooked in slightly sour broth base, added with hot chilly sauce is a fantastic option in the cold days
Ingredients
Preparation
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Morning glory 100.0 g
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Chinese Cabbage 100.0 g
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Stalks elephant ear slide 50.0 g
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Tomato cut wedges 80.0 g
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Fresh noodle 300.0 g
Hotot stock preparation
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Green duperreanum 50.0 g
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Pork rip cut into small cube 2000.0 g
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Taro cut in to cube 800.0 g
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Fish Sauce 10.0 ml
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Rock Sugar 5.0 g
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Shallot slide 20.0 g
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Sawleaf cut finely 80.0 g
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Carrot slide 120.0 g
Preparation
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Preparation
- Arrange all vegetables -morning glory, chinese cabbage, stalks elephant ear and tomato in the basket.
- Arrange fresh noodle and mix herb on the side.
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Hotot stock preparation
- Heat pot and stir-fry shallot until fragrance. Add water and green duperreanum. When boiling, use the ladle to remove the green duppereanum, add Knorr Pork Broth Base, pork rip, taro, corn.
- Season with Knorr Meaty Granules, fish sauce, sugar or Knorr Lime Powder if needed. Keep boiling with low fireuntil pork rip soften.
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Serve
- Serve with fresh noodle, mix vegetables and herb.
- Dip with fish sauce and big chilli.
