Xá xíu IP rồi broil, thấy thơm hơn sauté rồi IP.
IP xá xíu
2 pounds pork shoulder (was 2.3 pounds), cut to stripes 1 inch wide (you can buy the precut country style from Costco, perfect size)
1 bag Knor xá xíu
1.5 Tbsp soy sauce
1.5 Tbsp oyster sauce
1 tsp sesame oil
1 tsp honey
1 tsp garlic powder
1/2 cup Coco Rico
Marinate 2 hrs to over night (overnight is better). Add all to IP, HP 8 minutes, NR 15 minutes. Take the meat out, put on baking sheet.
Reduce sauce to 1/2, then add 1 tsp corn starch mix with 1 tsp water, cook till thick.
Baste the meat in the sauce and broil 3-4 minutes each side.
The broth I cooked with pork neck bones. Parboiled first, then in IP along with daikon, onion, half a salted daikon (củ cải muối) and half an apple and little salt. IP HP 1 hour, NR. Take all the stuffs out. Add more water if desire, then add 1 tbsp soy sauce plus salt to your taste
