Indulge in the irresistible crunch and savory depth of a perfectly crispy fried salted pork leg, a culinary gem of Vietnamese cuisine. This dish, known as Chân Giò Ngâm Mắm, is a celebration of textures and flavors – the satisfying crackle of the skin giving way to succulent, salty meat infused with aromatic spices. It’s a dish that's perfect for special occasions or a truly memorable weeknight meal, easily adaptable to your preferred level of saltiness and spice. The rich, complex taste is a testament to the traditional curing process, resulting in a flavor profile that's both comforting and exciting.
This recipe guides you through each step, from the initial preparation of the pork leg to achieving that coveted crispy exterior. Ready to experience the magic of a crispy fried salted pork leg? Let's dive into the detailed, step-by-step instructions below to create this unforgettable Vietnamese delicacy in your own kitchen.
Tools Needed
- Pot
- Knife
- String/food thread
- Ladle
- Deep frying pan or pot
- Rack
Ingredients
- Pork leg (front leg preferred)
- Onion powder: 1 teaspoon
- Shallots: alternative to onion powder
- Salt: ½ teaspoon + ½ tablespoon
- Seasoning powder: 1 teaspoon
- MSG: 3 teaspoons
- Fish sauce: 2 tablespoons
- Lemon
- Water
- Cooking oil: a generous amount for deep frying
Step-by-Step Instructions
Step 1. Prepare and Marinate the Pork Leg
- Choose a front pork leg. Ask the butcher to remove the bone from the top section. Clean the leg with salt and lemon.
- Mix onion powder (or minced shallots), salt, seasoning powder, MSG, and fish sauce.
- Marinate the pork leg inside and out, ensuring even coverage. Let it marinate for at least 30 minutes, or up to 1 hour in the refrigerator.
- Tie up the pork leg with string or food thread for a neater shape and firmer texture during frying. Trim excess meat from the top.
Step 2. Boil and Cool the Pork Leg
- In a pot, add water, crushed shallots, salt, MSG, and fish sauce. Bring to a boil, then add the marinated pork leg. Reduce heat to medium and simmer for 1 hour 15 minutes to 1 hour 30 minutes, or until tender. Loosely cover the pot.
- Remove the pork leg from the pot and let it cool completely. Ideally, cool overnight in the refrigerator before frying.
Step 3. Deep Fry the Pork Leg
- Heat a generous amount of oil in a deep frying pan or pot. Once hot, carefully place the pork leg in a rack placed at the bottom of the pot to prevent burning. Fry over medium heat for 7-8 minutes, scooping hot oil over the leg to ensure even cooking and crispiness. Flip halfway through.
- Remove from oil and let cool completely. Deep fry again over medium heat for 4-5 minutes, scooping hot oil over the leg until golden brown and crispy.
Step 4. Rest and Serve
- Let the pork leg cool for 5-7 minutes before slicing and serving.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Using the front leg yields more meat and a more delicious result.
- Avoid marinating with sugar as it can burn easily during frying. Use more MSG instead.
- Deep frying in two stages ensures extra crispiness.
- Use a rack to lift the pork leg from the bottom of the pan and prevent burning.
- Serve with a bowl of garlic and chili soy sauce, kimchi, or pickled cabbage.
Nutrition
- N/A
FAQs
1. How long does it take to cure the pork leg?
Curing time depends on the size of the leg and your preferred saltiness, but generally, it takes 2-3 days in the refrigerator.
2. How can I ensure the pork leg is crispy?
Make sure the pork leg is completely dry before frying and use a high enough temperature to render the fat properly. Patting it dry with paper towels is crucial.
3. Can I adjust the saltiness of the recipe?
Absolutely! Adjust the amount of salt used during the curing process to your liking. Start with less salt and add more gradually if needed.
With its irresistible combination of crispy skin and succulent, savory meat, this crispy fried salted pork leg is a true testament to Vietnamese culinary artistry. Enjoy this flavorful dish as a centerpiece for your next gathering or a comforting treat for yourself. Happy cooking!