Indulge your senses in the irresistible combination of crispy, melt-in-your-mouth pork belly and the vibrant zest of Sả Tắc (lemon grass and kaffir lime). This recipe delivers a symphony of textures and flavors, from the perfectly rendered crackling to the fragrant, tangy sweet and sour sauce that perfectly complements the rich pork. The aromatic lemongrass and kaffir lime leaves infuse the pork with a unique Southeast Asian flair, creating a dish that's both sophisticated and satisfyingly comforting.
Imagine enjoying this culinary masterpiece, the crispy skin shattering with each bite, releasing succulent juices and a burst of zesty freshness. Ready to experience the magic? Let's dive into the detailed, step-by-step instructions to guide you through creating this exceptional Crispy Pork Belly with Sả Tắc.
Tools Needed
- Pot
- Knife
- Cutting board
- Paper towels
- Bowl
- Frying pan
- Sieve
- Lighter
Ingredients
- Pork belly: 600 grams
- Lemongrass: 5 stalks
- Lemon leaves: 6 leaves
- Ginger: 30 grams
- Chili peppers: 2 (or 1 if large)
- Salt
- Vinegar or lemon juice
- Crispy flour: 1 spoonful
- Cooking oil
- Sweet and sour sauce
Step-by-Step Instructions
Step 1. Prepare the Pork Belly
- Wash the pork belly thoroughly. Choose firm pieces of meat.
- Crush and chop 2 lemongrass stalks, and chop ginger into slices.
- Cut the remaining lemongrass diagonally into thin slices. Cut chili peppers and lemon leaves.
- Boil the pork belly with lemongrass and ginger for 10 minutes (5 minutes per side).
- Soak the boiled pork belly in water, then wash it again.
- Mix half a teaspoon of salt and a teaspoon of vinegar/lemon juice in a bowl.
- Use a fork to poke holes in the pork skin to help it crisp up during frying.
- Pat the pork belly dry with paper towels.
- Brush the pork skin evenly with the salt-vinegar mixture. Let sit for 15 minutes.
Step 2. Crisp the Pork Belly
- Heat cooking oil in a pan. Add a spoonful of crispy flour to prevent oil splattering.
- Fry the pork belly on medium heat, flipping occasionally, until golden brown and crispy. Fry in two batches for extra crispiness.
- Drain the fried pork belly on a sieve to remove excess oil. Let it cool.
Step 3. Slice and Marinate
- Cut the cooled pork belly into 1cm thick slices.
Step 4. Combine and Serve
- Combine the pork belly slices with the prepared sweet and sour sauce, chili, lemongrass and lemon leaves.
- Mix well and serve.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Use firm pieces of pork belly for best results.
- Poking holes in the pork skin helps it crisp up when frying.
- Patting the pork belly dry before frying prevents excess oil absorption.
- Fry the pork belly in two batches for extra crispy skin.
- Cut the pork belly into 1cm thick slices for optimal texture.
Nutrition
- N/A
FAQs
1. How do I achieve perfectly crispy pork belly skin?
Score the skin deeply, pat it completely dry, and then salt it generously at least 4 hours (or overnight) before cooking. A low and slow initial roast, followed by a high-heat crisping, is key.
2. Can I make the sweet and sour sauce ahead of time?
Yes! The sauce tastes even better after it's had time to meld the flavors. Make it a day or two in advance and store it in the refrigerator.
3. What can I substitute for lemongrass if I don't have any?
While lemongrass provides a unique flavor, you can try substituting with a combination of lime zest, lime juice, and a pinch of ginger for a similar citrusy and slightly spicy note.
This Crispy Pork Belly with Lemongrass & Sweet and Sour Sauce recipe is a guaranteed crowd-pleaser, offering a delightful balance of textures and flavors that will leave everyone wanting more. From the satisfying crunch of the skin to the aromatic, tangy sauce, each bite is a true culinary adventure. Enjoy the delicious fruits of your labor – this dish is perfect for a special occasion or a simply satisfying weeknight meal.