"HON" MEAT WITH FLUNG FROM CENTRAL AREA

The sticky fragrant of white flung blend with the fatty pork bring you the satisfaction in the dish. The saltiness, bold make your bowl of rice more delicious.

Ingredients:

Original recipe makes 2 servings

      -         1 pork leg, 10 black fungus mushroom

      -         50g fresh turmeric, 50g sesame

      -         100g peanut, 2 shallot

      -         6 cloves of lemon grass, 10 black Chinese apples.

      -         ½ bowl of white wine, 1 teaspoon soy sauce, 1 teaspoon fish sauce, 1/8 teaspoon pepper, ½ teaspoon sugar, 1/8 teaspoon seasoning powder.

PREP 30mins

COOK 30mins

READY 60mins

Direction:

          Clean and wash pork leg, grill until the skin golden brown, cut into big pieces. Blend turmeric. Roughly chop shallot. Marinate meat with pepper, sugar, shallot, turmeric, soy sauce, white wine to absorb.

           Soak black fungus in hot water, clean, cut into small pieces. Soak black Chinese apples in water, shred the flesh. Boil the peanut, take off the skin. Crush lemon grass, fry sesame without oil until gold.

          Have meat, black fungus, apples, peanut, lemon grass into a pot, and add a bit of water, cover with banana leaf, then cook on low heat. When the meat is tender, the broth is thicker and sticky, it’s done.

          Place meat into a bowl, garnish with sesame. Use hot with rice or flung.

P/S:

“Hon” is a special cooking way of Central people, it has to be cooked in long time, with a lid cover, use many specific ingredient. The dish has special flavor.  

*Taro**