Thrumming with the vibrant flavors of Southeast Asia, this recipe for Pork Belly in Fish Sauce delivers a truly unforgettable culinary experience. Imagine succulent, melt-in-your-mouth pork belly, infused with the salty-umami punch of fish sauce, balanced by the sweetness of caramelized sugar and the fragrant warmth of garlic and ginger. This dish, a staple in many Vietnamese households, especially during Tet celebrations, is surprisingly simple to master, offering a depth of flavor that belies its straightforward preparation. The rich, glossy glaze clings beautifully to the tender pork, creating a textural and gustatory delight.
Beyond its deliciousness, this recipe is incredibly versatile. You can adjust the sweetness and spiciness to your liking, and serve it as a main course, alongside rice and fresh herbs, or as a stunning appetizer. Ready to transform ordinary pork belly into an extraordinary dish? Let's dive into the step-by-step process and create your own piece of Tet magic.
Tools Needed
- Pot
- Stove
- Colander
- Bamboo sticks (optional)
- Jar
Ingredients
- Pork belly (ribs removed): 1.2 kg
- Salt: 1 teaspoon
- Ginger: 1 small branch
- Lemongrass: 3-4 stalks
- Sugar (yellow or white): 600g
- Fish sauce: 600ml
- Filtered water: 300ml
- Black pepper: 15g
- Chili pepper: 15-20g
- Garlic: 30g
Step-by-Step Instructions
Step 1. Prepare the Pork Belly and Soaking Liquid
- Clean the pork belly and cut it into 5cm or smaller pieces.
- Boil the pork belly with ginger, lemongrass, and salt until soft (30-35 minutes). Skim off any foam.
- Combine sugar, fish sauce, and water in a pot. Bring to a boil, then simmer for 5 minutes. Skim off foam.
- Add black pepper, ginger, chili pepper, and garlic to the hot soaking liquid. Stir well and let cool completely.
Step 2. Remove Excess Fat and Cool
- Prepare a mixture of 1 liter of cold water and 1 liter of boiling water. Add the boiled pork belly to this water to remove excess fat.
- Drain the pork belly and pat dry with a paper towel.
Step 3. Marinate the Pork Belly
- Place the cooled soaking liquid into a clean, dry jar.
- Add the pork belly to the jar, ensuring it's fully submerged in the liquid. Press down with bamboo sticks if needed.
Step 4. Rest and Preserve
- Cover the jar and let it sit in a cool place for 3 days before enjoying. For longer preservation, repeat steps 7-8 after 7-10 days.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use lean and loose meat like pork belly for the best results. Avoid using too much meat, as it may become tough.
- Choose a good quality fish sauce for the best flavor. Adjust the amount of sugar and fish sauce according to the amount of meat you're using.
- Don't overcook the pork belly before soaking, as this can affect its crispiness.
- Make sure the soaking water is completely cool before adding the pork belly to prevent crust formation.
- This dish does not need to be refrigerated, but for longer storage, the filtering and re-soaking method mentioned is recommended.
Nutrition
- N/A
FAQs
1. Can I use a different type of meat instead of pork belly?
While pork belly is ideal for its fat content, you can substitute with pork shoulder or even beef brisket, though cooking times may need adjustment.
2. How can I make this dish less salty?
Reduce the amount of fish sauce by about 25% to start. You can also add a touch more sugar to balance the flavors.
3. What can I serve with the Pork Belly in Fish Sauce?
This dish pairs perfectly with steamed rice, fresh herbs like cilantro and mint, and pickled vegetables for a refreshing contrast.
This Pork Belly in Fish Sauce recipe is a testament to the power of simple ingredients transformed by masterful technique. The result is a dish that's both celebratory and comforting, perfect for sharing with loved ones during Tet or any special occasion. Enjoy the rich flavors and the satisfying texture of this truly unforgettable Vietnamese treat!