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Recipes with pickled garlic

3 recipes that use pickled garlic, with photos, step-by-step instructions and cook times. The quickest, Nem chua rán, cooked fresh-pork version, takes 40 minutes. It is most often cooked with egg, fish sauce and garlic.

Run out of pickled garlic? ½ tsp garlic paste or ⅛ tsp garlic powder per clove.

Got a few things in the fridge? Search by everything you have

Nem chua rán, cooked fresh-pork versionCrumbed fried pork sticks

On Hanoi's Tạ Hiện and Hàng Buồm streets, plates of crumbed fried pork sticks with chilli sauce are a classic evening snack with friends. The original nem chua is raw pork paste left to ferment for days before it is crumbed and fried; because raw fermented pork is a food-safety risk at home, this recipe uses only fresh minced pork, gets its tang from a little lime and pickled garlic, and poaches the sticks through to 71 °C before they ever reach the oil. You get the same sour, garlicky, crunchy-outside, bouncy-inside bite. Chef's tip: chill the poached sticks before crumbing; warm, damp sticks shed their coating in the fryer.

40 minVietnameseSnacks & Starters
by KrazyBadal 0 views

Baghala ghatoghDill and broad bean stew

In Rasht and the villages of Gilan, baghala ghatogh is cooked in late spring when the slender local broad beans called pach baghala are in the markets, and later in the year with frozen ones. The beans are simmered in their thin skins with a great deal of garlic and dill, then eggs are cracked on top and left to set softly, and the whole pan is eaten with plain kateh rice and a few pickled garlic cloves. It is humble, green and fragrant. A common mistake is stirring the eggs right in, which turns the stew grey; leave them whole so the yolks stay just runny. Chef's tip: cook the dill in butter or oil before the water goes in; it blooms and tastes far deeper than dill added at the end.

40 minPersianVegetarianGluten free
by KrazyBadal 0 views

Gaeng hang layPork belly curry

Brought to Lampang and Chiang Mai by Burmese teak traders in the 1800s, this coconut-free curry is now the dish Northern families cook for temple fairs, weddings and Songkran, often a day ahead in a big pot. Chunks of pork belly and shoulder braise slowly until they almost fall apart in a dark, glossy sauce that tastes of ginger, garlic and warm spices, sharpened with tamarind and rounded with palm sugar. It should be thick enough to cling to the meat rather than soupy. Serve it with steamed jasmine or sticky rice and a crisp cucumber salad. Chef's tip: make it the day before; overnight in the fridge the flavours settle and the fat sets on top so you can lift some off before reheating.

120 minThaiCurriesGluten free
by KrazyBadal 0 views

Goes well with pickled garlic