Chay Bak: Ricco Stufato Vietnamita di Taro e Pancetta di Maiale
(Chay Bak: Rich Vietnamese Taro & Pork Belly Stew)
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aprile 28, 2025
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Ingredienti
-
500 grams Pancetta
(Cut into 2cm cubes with skin on for best texture)
-
400 grams Taro root
(Peeled and cut into bite-sized pieces)
-
4 cloves Spicchi d'aglio
(Minced finely)
Scalogno, 3
-
3 tbsp Salsa di pesce
(Authentic Asian fish sauce)
-
1 tsp Pepe bianco
(Freshly ground preferred)
-
20 grams Rock sugar
(Or substitute with brown sugar)
-
800 ml Acqua
(Warm water for cooking)
-
2 stalks Cipollotti
(Tritato per guarnire)
-
2 tbsp Olio
(Vegetable or peanut oil for sautéing)
(Cut into 2cm cubes with skin on for best texture)
(Peeled and cut into bite-sized pieces)
(Minced finely)
(Authentic Asian fish sauce)
(Freshly ground preferred)
(Or substitute with brown sugar)
(Warm water for cooking)
(Tritato per guarnire)
(Vegetable or peanut oil for sautéing)
Nutrizione
- Porzioni: 4
- Dimensione Porzione: 1 ciotola (300g)
- Calories: 680 kcal
- Carbohydrates: 40 g
- Protein: 28 g
- Fat: 52 g
- Fiber: 7 g
- Sugar: 6 g
- Sodium: 1020 mg
- Cholesterol: 90 mg
- Calcium: 50 mg
- Iron: 2.8 mg
Istruzioni
-
1 - Prep Ingredients:
Peel and cut taro into cubes; cut pork belly into cubes; mince garlic and slice shallots.
-
2 - Sauté Aromatics & Pork:
Heat oil in a pot over medium heat. Add garlic and shallots; sauté until fragrant and golden. Add pork belly; cook until lightly browned and fat begins to render.
-
3 - Add Seasonings:
Stir in fish sauce, white pepper, and rock sugar. Mix thoroughly to coat the pork evenly.
-
4 - Simmer Stew:
Add taro cubes and warm water into the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 60 minutes or until pork is tender and taro is soft.
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5 - Final Seasoning & Garnish:
Adjust seasoning if needed. Garnish with chopped green onions. Serve hot with steamed rice.
Peel and cut taro into cubes; cut pork belly into cubes; mince garlic and slice shallots.
Heat oil in a pot over medium heat. Add garlic and shallots; sauté until fragrant and golden. Add pork belly; cook until lightly browned and fat begins to render.
Stir in fish sauce, white pepper, and rock sugar. Mix thoroughly to coat the pork evenly.
Add taro cubes and warm water into the pot. Bring to a boil, then reduce heat to low and simmer, covered, for 60 minutes or until pork is tender and taro is soft.
Adjust seasoning if needed. Garnish with chopped green onions. Serve hot with steamed rice.
Ulteriori informazioni su: Chay Bak: Ricco Stufato Vietnamita di Taro e Pancetta di Maiale
Chay Bak: Traditional Vietnamese Delight with Taro and Pork Belly
Chay Bak is a classic comfort stew celebrated in Vietnamese households, featuring tender pork belly slowly simmered with creamy taro root and fragrant aromatics like garlic and shallots. This rustic dish is known for its rich texture and perfectly balanced flavors — the fatty, melt-in-your-mouth pork is complemented by the sweet earthiness of taro and the umami punch from fish sauce.
Cultural Significance
Usually cooked in family settings, Chay Bak symbolizes warmth and togetherness. Often prepared for special occasions or cold seasons, it reflects Vietnam's tropical agricultural bounty where root vegetables like taro are prized ingredients.
Cooking Tips
- Use pork belly with skin to help thicken the stew naturally and add a delightful gelatinous texture.
- Simmering gently for a long time allows flavors to meld beautifully and taro to break down slightly, achieving the stew’s signature velvety consistency.
- Freshly ground white pepper enhances aroma without overpowering the dish.
Serving Suggestions
Serve Chay Bak steaming hot alongside jasmine rice or light pickled vegetables for contrast. Garnishing with green onions adds a refreshing lift.
This recipe balances complexity with approachable ingredients, perfect for those who appreciate deep, nostalgic flavors with an authentic Vietnamese soul. It's a great gateway dish into the world of traditional Southeast Asian comfort cuisine.
