Crispy, succulent, and bursting with umami flavor – that's the promise of this incredible Vietnamese Fried Pork Belly with Fish Sauce. This dish, a staple in countless Vietnamese kitchens, is surprisingly simple to make at home, delivering restaurant-quality results without the fuss. The perfectly rendered pork belly, with its shatteringly crisp skin and tender, juicy meat, is balanced beautifully by the salty-sweet tang of the fish sauce-based dipping sauce. It’s the perfect centerpiece for a family meal or a delicious addition to your next gathering.
The irresistible combination of textures and flavors makes this dish a true culinary delight. From the satisfying crunch of the skin to the melt-in-your-mouth pork, every bite is a journey for the senses. Ready to experience the magic for yourself? Let's dive into the step-by-step instructions that will guide you through creating this unforgettable Fried Pork Belly with Fish Sauce.
Tools Needed
- Knife
- Cutting board
- Pot
- Frying pan
- Basin
- Oil-absorbing paper
Ingredients
- Pork belly: 500g
- Purple onion: 1
- Salt: 1.5 tbsp
- Wine
- Ginger
- Cooking oil: 100ml
- Coriander root
- Tapioca starch/Rice flour/Wheat flour: a little
- Tamarind sauce: 0.5 tbsp
- Fish sauce: 3 tbsp
- Sugar: 3 tbsp
- Seasoning seeds: 0.5 tbsp
- Ground pepper: 1/4 tbsp
- Garlic: 2 cloves
- Chili (optional)
- Cucumbers
- Tomatoes
Step-by-Step Instructions
Step 1. Prepare and Blanch the Pork Belly
- Ask the butcher to cut the pork belly into 1cm thick slices. Wash the pork belly with wine, salt, and ginger.
- Slice the purple onion thinly. Boil 1 liter of water with 0.5 tbsp salt and the sliced purple onions for 2 minutes.
- Add the pork to the boiling water with purple onions and blanch briefly to remove fishy smell and firm the meat.
- Wash the blanched pork thoroughly to remove any impurities.
- Marinate the pork with 0.5 tbsp salt for 5 minutes.
Step 2. Fry the Pork Belly
- Heat cooking oil in a pan. Add coriander root and fry briefly until fragrant. Remove coriander root. Add a little flour (tapioca, rice, or wheat) to the oil to prevent splattering.
- Fry the pork until golden brown on both sides.
- Place the fried pork on oil-absorbing paper.
Step 3. Prepare and Combine the Fish Sauce
- Combine tamarind sauce, fish sauce, sugar, seasoning seeds, and pepper in a bowl. Stir well.
- Heat cooking oil in a pan. Add finely chopped garlic and purple onion (and chili, if desired). Fry until fragrant.
- Add the fish sauce mixture and about 2 tablespoons of water to the pan. Stir until the sugar dissolves. Add the fried pork and toss gently to coat evenly in the sauce. Simmer on low heat for about 2 minutes, stirring occasionally, until the sauce slightly thickens.
Step 4. Serve
- Serve hot with rice, cucumbers, and tomatoes.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Choose pork belly with a good balance of meat and fat according to your preference.
- Blanching the pork removes impurities and fishy smell, resulting in firmer and cleaner meat.
- Don't over-salt the pork during marinating.
- Adding a little flour to the hot oil helps prevent oil splattering while frying.
- Adjust the amount of chili in the fish sauce to your spice preference.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly gives the best crispy skin and tender meat, you can substitute with pork shoulder or even a thick-cut pork loin. However, the results will be less crispy.
2. How do I ensure the pork belly skin gets extra crispy?
Pat the skin completely dry before cooking, scoring it well, and ensuring it renders properly in a low oven before frying. High heat at the end helps crisp it further.
This Crispy Fried Pork Belly with Fish Sauce recipe is a testament to the simple elegance of Vietnamese cuisine. With a little patience and attention to detail, you can easily recreate this flavorful dish at home, impressing friends and family alike. Enjoy the satisfying crunch and unforgettable taste of this culinary masterpiece!