The aroma of sizzling pork belly, its skin crackling like a summer bonfire, is synonymous with the vibrant celebrations of Vietnamese Tet. This crispy, succulent dish, a true testament to the culinary artistry of Vietnam, is more than just food; it’s a symbol of prosperity and good fortune for the new year. Rich, savory, and utterly irresistible, Thit Heo Quay (Crispy Fried Pork Belly) is a centerpiece worthy of any festive feast, bringing family and friends together around a table laden with deliciousness. The secret to achieving that perfect balance of crispy skin and tender, juicy meat lies in mastering a few key techniques.
This recipe unveils the secrets to creating unforgettable Thit Heo Quay, transforming a humble cut of pork belly into a culinary masterpiece. We'll guide you through each step, from meticulous preparation to the crucial frying process that delivers that coveted crackling sound and satisfying crunch. Ready to embark on this flavorful journey and create your own unforgettable Tet celebration? Let's get started with our step-by-step guide!
Tools Needed
- Wood stove
- Pot
- Pan
- Air Fryer
- Refrigerator
- Ziplock bags
Ingredients
- Pork Belly: 6 kg
- Coarse Salt
- Spices
- Lemongrass: 3-4 stalks
- Shallots: 2
- Garlic: ½ bulb
- Sugar: 2 teaspoons per kg of pork
- MSG: ½ teaspoon per kg of pork
- Seasoning Powder: 1 teaspoon per kg of pork
- Lard
- Green Leaves
- Onion
Step-by-Step Instructions
Step 1. Prepare the Pork Belly
- Rub coarse salt on the pork belly, wash with clean water three times to remove salt. Blanch in boiling water, then drain.
Step 2. Marinate and Flavor
- Marinate the pork belly with spices, lemongrass, shallots, garlic, sugar, MSG, and seasoning powder. (Detailed marinade ratio in tips). Let it marinate for 5-6 hours.
Step 3. Fry to Perfection
- Heat lard in a pan. Once hot, carefully add the marinated pork belly and fry until golden brown and crispy.
- For extra crispy skin, remove pork, apply salt water, and fry again for 10 minutes.
Step 4. Prepare the Garnish (Optional)
- Stir-fry garlic until fragrant. Add green leaves and stir-fry quickly over high heat.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Marinating ratio for frying: 1 kg pork: 1 tsp salt, 1 tsp seasoning powder, 2 tsp sugar, ½ tsp MSG, 3-4 lemongrass stalks, 2 shallots, ½ garlic bulb. Crush aromatics, don't chop finely to prevent burning.
- For long-term storage, portion the fried pork belly, place in ziplock bags, and freeze. To reheat, use an air fryer at 180°C for 10 minutes or microwave.
Nutrition
- N/A
FAQs
1. How can I achieve extra crispy skin on my pork belly?
Score the skin deeply, ensuring you cut through the fat layer but not the meat. Dry the skin thoroughly with paper towels before cooking. A low and slow initial roasting helps render the fat, leading to super crispy skin.
2. What's the best way to ensure the pork belly stays juicy?
Don't overcook! Use a meat thermometer to check for doneness; it should reach an internal temperature of around 190-195°F (88-91°C). Letting it rest after cooking allows the juices to redistribute, resulting in a more tender and juicy final product.
3. Can I make this recipe ahead of time?
Yes! The pork belly can be cooked a day or two in advance. Store it properly in the refrigerator and reheat gently before serving to maintain its crispiness. Reheating in a warm oven is recommended.
With its irresistible combination of crispy skin and succulent meat, this Crispy Fried Pork Belly is the perfect centerpiece for any Tet celebration, guaranteeing a memorable and delicious start to the new year. Mastering this recipe brings you closer to the heart of Vietnamese tradition and the joy of sharing a truly special dish with loved ones. So gather your ingredients, follow our steps, and enjoy the rewarding experience of creating this incredible Vietnamese Tet treat!