Imagine for a moment… A melting pork belly delicately combined with pieces of purple taro, all simmering in a sauce with enchanting aromas. Welcome to the world of Khau Nhuc, one of the seven gastronomic wonders of Bac Kan province!
Purple taro, an underrated star of our plates
Before tantalizing you with our main dish, let me introduce you to its star ingredient: purple taro. This tuber-like no other hides under its rustic skin a heart of such intense color that one could almost suspect it of resisting culinary monotony!
Small in size but grand in history, purple taro can boast of being one of the elders of our food cultures. Just think: our ancestors were already cultivating it 28,000 years ago! From Southeast Asia, it made its way around the world, seducing the Chinese, the Egyptians, and even the Romans – who, apparently, did not live solely on bread and games.
A tale of culinary encounters
Khau Nhuc is like those beautiful love stories that cross borders. Born in Cantonese kitchens, it packed its bags for Vietnam thanks to the Tay and Nung ethnic groups. Its very name is a poem in itself: “Khau” for “steamed until tender,” “Nhuc” for “meat.” The Cantonese, true romantics, even see in it a symbol of growth and future in its presentation in the shape of a small hill.
The Bac Kan version: when taro makes the difference
If you thought Khau Nhuc was just a simple braised pork dish, think again! In Bac Kan, it is a true symphony of spices where mac mat (a spicy cousin of pepper) dances with shiitake mushrooms, where garlic flirts with ginger, and where dried onions play the matchmaker.
But the real secret, as poet Duong Thuan (whose family has been settled at Ba Be Lake for three generations) confides, is not the pork… but the local taro with mysterious purple veins. A variety so special that it makes all the difference between a good Khau Nhuc and a Khau Nhuc from Bac Kan.
The recipe for happiness
I leave you with a simplified recipe, perfect for getting started with this culinary marvel. Beware, once you’ve tasted it, chances are that Khau Nhuc will become your new favorite comfort dish!
Ingredients
– 500g pork belly
– 300g purple taro (or another variety of taro)
– 1 tablespoon salt
– 1 teaspoon black pepper
– 2 tablespoons soy sauce
– 1 tablespoon sugar
– 1 tablespoon minced garlic
– 1 tablespoon minced onion
– Banana leaves (for wrapping)
Instructions
Pork Preparation
– Cut the pork belly into pieces about 3 to 4 cm.
– In a bowl, mix the pork with salt, black pepper, soy sauce, sugar, garlic, and onion. Marinate for about 30 minutes.
Taro Preparation
– Peel the purple taro and cut it into pieces similar to the pork.
– Steam the taro pieces until tender.
Assembly
– Take a banana leaf and place a layer of marinated pork pieces, followed by a layer of cooked taro. Repeat until all ingredients are used.
– Wrap everything well in the banana leaf to form a package.
Cooking
– Cook the package in a steamer basket or in a pot of boiling water for about 1 hour, until the meat is well cooked and tender.
Serving
– Remove the banana leaf package and let it rest for a few minutes before opening.
– Serve hot, accompanied by sticky rice and aromatic herbs.
So, are you ready to embark on the adventure of Khau Nhuc? One thing is certain: your taste buds will thank you for daring this gustatory journey to the heart of North Vietnam!