Ingredients with Measurements:
- 1 pound pork liver
- 1/2 cup vinegar
- 1/2 cup water
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped Thai basil leaves
- 1/2 teaspoon black pepper
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons fried shallots, chopped
Special equipment needed:
- A sharp knife
- A cutting board
- A large bowl
- A fine-mesh strainer
- A small saucepan
- A serving dish
Step-by-step instructions:
1. Rinse the pork liver under cold running water and pat dry with paper towels.
2. Cut the liver into small cubes and place them in a large bowl.
3. In a small saucepan, combine the vinegar, water, fish sauce, and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
4. Pour the hot mixture over the pork liver and stir well to combine.
5. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
6. When ready to serve, strain the pork liver mixture through a fine-mesh strainer, discarding the liquid.
7. In a separate bowl, combine the chopped green onions, cilantro, mint leaves, Thai basil leaves, and black pepper.
8. Add the strained pork liver to the herb mixture and toss gently to combine.
9. Transfer the pork tiết canh to a serving dish and sprinkle with crushed peanuts and fried shallots.
10. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 2 hours or overnight
5. Temperature:
Room temperature for cooling and refrigeration
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 10g
Protein: 23g
Carbohydrates: 8g
Fiber: 1g
Sugar: 6g
Sodium: 660mg
Substitutions for ingredients:
- Pork liver can be substituted with chicken liver or beef liver.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Thai basil leaves can be substituted with regular basil leaves.
Variations:
- Add diced onions or garlic to the herb mixture for extra flavor.
- Use different herbs or spices to customize the flavor profile.
- Serve with crackers or bread for dipping.
Tips and tricks:
- Use a sharp knife to cut the pork liver into small, even cubes.
- Make sure the pork liver mixture is completely chilled before serving.
- Garnish with additional herbs or crushed peanuts for extra flavor and texture.
Storage instructions:
Store leftover pork tiết canh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Pork tiết canh is best served cold and should not be reheated.
Presentation ideas:
Serve pork tiết canh in a small bowl or ramekin for an elegant presentation.
Garnishes:
Garnish with chopped herbs, crushed peanuts, or fried shallots for extra flavor and texture.
Pairings:
Serve pork tiết canh with a cold beer or a crisp white wine.
Suggested side dishes:
Serve pork tiết canh with steamed rice or a side salad for a complete meal.
Troubleshooting advice:
- If the pork liver is tough or chewy, it may have been overcooked. Be sure to cook it for only a few minutes until just cooked through.
- If the pork tiết canh is too sour, reduce the amount of vinegar in the recipe.
Food safety advice:
- Make sure to use fresh, high-quality pork liver.
- Refrigerate the pork tiết canh immediately after making it and discard any leftovers after 3 days.
- Wash your hands and all surfaces thoroughly before and after handling raw meat.
Food history:
Tiết canh is a traditional Vietnamese dish made from raw meat or seafood that is marinated in vinegar and served cold.
Flavor profiles:
Pork tiết canh is tangy, savory, and slightly sweet, with a fresh herbaceous flavor.
Serving suggestions:
Serve pork tiết canh as an appetizer or a light meal.
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Region: Vietnamese