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1
Prepare the banana heart by removing the outer layers of skin (about 2-3 layers) and the flower bud. Split the heart in half, then quarter it. Remove the thick center core if desired. Slice the banana heart thinly.
2
Place the sliced banana heart in a large bowl. Add white vinegar and salt, mix well, and squeeze to remove excess liquid. Add a little water and soak for at least 30 minutes to 1 hour. Drain thoroughly and press out any remaining liquid.
3
Soak the vermicelli in water for about 12-15 minutes until softened. Cut the onion into thin, long strips. Crush and chop the garlic. Slice the pork thinly.
4
Heat the cooking oil in a pot. Sauté the onion, then add the garlic and cook for about 35-45 seconds until the onion becomes soft.
5
Add the pork slices and continue stir-frying until they turn light brown. Pour in water, cover the pot, and simmer on low heat until the water completely evaporates. If the pork is still not tender, add more water and continue cooking.
6
Add the drained banana heart to the pot. Continue stir-frying for about 3 minutes, ensuring there is only oil and no liquid remaining.
7
Add a little water, cover the pot, and cook the banana heart on medium-low heat for about 15 minutes.
8
Add the Knorr Pork Cube to enhance the pork flavor.
9
Add the softened vermicelli and mix well. This is an optional ingredient, but it enhances the texture and volume of the dish.
10
Season with fish sauce and ground black pepper to taste. Mix everything together until well combined.
11
Transfer the stir-fried banana heart to a serving plate. You may cut the vermicelli shorter if desired. The dish is now ready to serve.
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