作法
- 豬肋排滾水汆 5 分鐘後沖洗。
- 厚底鍋熱油，下洋蔥片炒 5 分鐘至軟。下拍碎的薑、蒜與乾辣椒爆香 60 秒。
- 加入豬肋排、薑黃粉、魚露與鹽，拌炒 4 分鐘——豬肉邊緣應上色。
- 倒入 1.5 公升水煮滾後蓋鍋燉 40 分鐘至豬肉熟透。
- 加入瀝乾的酸菜與化開的 ngapi 水，再燉 10 分鐘——湯轉酸，酸菜釋放鮮味。
- 加入羅望子醬攪勻離火。湯應強烈酸鹹、帶 ngapi 的微鮮魚味。配白飯享用。Mohnyin 湯是緬甸炎熱午後的慰藉——酸味能打開胃口。
Common questions
Can 緬甸酸菜豬肉湯 be made ahead?
緬甸酸菜豬肉湯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 緬甸酸菜豬肉湯 spicy?
緬甸酸菜豬肉湯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 緬甸酸菜豬肉湯 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 緬甸酸菜豬肉湯 to make at home?
緬甸酸菜豬肉湯 is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can 緬甸酸菜豬肉湯 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Mohnyin 湯使用緬甸發酵芥菜（mohnyin）——以鹽水發酵的醃菜，是緬甸常備的醃漬蔬菜。這道菜是緬甸家庭日常料理，每家冰箱都有一罐 mohnyin。豬肉配酸菜的組合在亞洲很普遍（中華酸菜白肉鍋、越南 canh chua bap cai、韓式泡菜湯），緬甸版的特色在於以 ngapi 增添鮮味深度。傳統會用陶罐在家發酵數週。
