Forget everything you thought you knew about pickled pork belly. This isn't your grandmother's jarred meat; we're diving into a new style of pickling that results in unbelievably tender, melt-in-your-mouth pork belly with a sweet and subtly spicy kick. This recipe focuses on a slow, gentle pickling process that maximizes flavor and texture, creating a delicious and long-lasting preserved meat perfect for charcuterie boards, sandwiches, or as a standalone snack. We've carefully balanced sweet and savory notes to achieve a truly unique culinary experience, one that's both surprisingly sophisticated and remarkably easy to achieve.
Prepare to be amazed by the transformation of ordinary pork belly into a culinary masterpiece. This recipe isn't just about preservation; it's about elevating a humble cut of meat into something extraordinary. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions and create this unforgettable sweet and spicy pickled pork belly together.
Tools Needed
- Pot
- Jars (2 x 2L)
- Bamboo basket or cotton cloth
Ingredients
- Pork Belly: 2 kg
- Fish Sauce: 140 ml
- Sugar: 140 g
- Water: 1.2 L
- Shallots: 80 g
- Garlic: 60 g
- Bay Leaves: 8
- Peppercorns: 2 tbsp
- Five Spice Powder (or Black Pepper): 5 (or to taste)
- Cinnamon Wine (or White Wine): 4 tbsp
Step-by-Step Instructions
Step 1. Prepare Ingredients and Jars
- Combine fish sauce, sugar, and water in a pot. Heat until sugar dissolves and simmer briefly. Then turn off the heat and let cool.
- Wash and sterilize jars thoroughly by sun-drying or blanching in boiling water.
- Cut the pork belly into pieces (approx. 5-6cm width).
Step 2. Layer and Marinate
- Place pork belly pieces, shallots, garlic, bay leaves, and peppercorns into each jar.
- Add Cinnamon wine (or white wine) to each jar.
- Pour in the cooled soaking water, ensuring the meat is fully submerged but leave some headspace in the jar for expansion during steaming.
Step 3. Steam the Pork Belly
- Place jars in a pot with a bamboo basket or cloth at the bottom (to prevent direct contact with the pot). Add enough water to reach 2/3 of the jar height. Cover and bring to a boil. Reduce heat to medium and simmer for 35-40 minutes, depending on meat thickness. Turn off heat and let it sit for another 15 minutes.
Step 4. Cool, Store, and Serve
- Let the jars cool. Carefully remove the meat and slice thinly before serving.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Pork belly is ideal as it has both lean and fatty parts, preventing dryness and improving appearance.
- Steaming in jars allows for faster and more thorough cooking.
- Be careful when opening the jars after steaming, as they can be slippery due to the heat.
- For long-term preservation (up to 1 month in the refrigerator), remove aromatics after 2 days, filter and reboil the soaking liquid, cool, and reseal in the jars. Ensure the liquid fully covers the meat to prevent spoilage.
Nutrition
- N/A
FAQs
1. How long does this pickled pork belly last?
Properly stored in the refrigerator, this pickled pork belly will last for 2-3 weeks. It can also be safely stored in the freezer for up to 3 months.
2. Can I adjust the sweetness or spiciness?
Absolutely! Feel free to adjust the amount of sugar and chili flakes to your preference. Start with the recipe as written and then experiment to find your perfect balance.
This new style of pickled pork belly offers a delightful balance of sweet, spicy, and tender textures, making it a versatile addition to any meal or charcuterie board. The relatively simple process yields incredibly rewarding results, transforming a humble ingredient into a culinary delight. So, gather your ingredients and embark on this flavorful adventure; you won't be disappointed!