Preparation: Wash the pork belly well, put it in a basket to drain. Remove the underlying scabs and inner core. Peel with a vegetable peeler, then cut into 1cm thick slices. Squeeze the lemon to get its extract.

Progress: Cut pork leg into bite-sized pieces and then blanch in boiling water. Cut the artichoke core into pieces about 2cm and then soak in a bowl of ice water mixed with lime to not darken.

Artichoke stew: Put in a pot of 1.5 liters of water, bring to a boil, and then add the pork leg, artichoke flakes and artichoke ring. Wait for the water to boil again, skim off the foam floating on the water, season with 5g of salt, 5g of rock sugar, and then cook on low heat. Occasionally skim off the floating foam to keep the broth clear. When the ham is almost tender, remove all the scales and rings from the artichoke stalk, then add the core and simmer until the ham is tender. Add 5g seasoning powder and season to taste.

PRESENTATIONS

Ladle soup into bowls, sprinkle pepper and cilantro on top. Serve hot with rice and hot chili sauce.

CHECK QUALITY

The pork belly must be soft, the broth is clear and sweet, the color is light brown, and the aroma is typical of artichokes.

ADVICE

Choose the front leg because it is lean. The dish will be more delicious if the broth is replaced with braised pork.

Pork ribs can be used instead of pork ribs.

EFFECTS OF THIS Dish

This dish combines the nutritional value of pork and artichoke flowers; so it is very useful for people with weakness, anemia (anemia), blood poisoning, high fever, constipation, kidney failure, stomach pain, liver failure, urinary stones, decreased urine output, rheumatism, dysentery, intestinal dysbiosis. , diabetes and for postpartum women who cannot produce enough breast milk. Try to cook Artichoke stewed pork leg and I’m sure you’ll love it.