Crispy, salty, and utterly irresistible – salt-fried pork belly is a Vietnamese culinary masterpiece that's surprisingly easy to recreate at home. This dish boasts a perfect balance of textures: incredibly crunchy skin giving way to melt-in-your-mouth tender meat, all seasoned with a simple yet deeply flavorful salt crust. Forget complicated marinades and lengthy preparations; this recipe prioritizes simplicity without sacrificing taste. The satisfying crackle of the skin and the rich, savory interior are a testament to the magic of minimal ingredients, expertly applied.
Prepare to be amazed by how easily you can achieve restaurant-quality results with this recipe. Forget takeout – you'll be mastering the art of perfectly crispy pork belly in no time. Ready to embark on this delicious journey? Let's dive into the step-by-step instructions and transform a humble cut of pork into an unforgettable culinary experience.
Tools Needed
- Pot
- Bowl
- Knife
- Cutting board
- Frying pan
- Colander
- Basket
Ingredients
- Pork belly: 400 grams
- Small onion: 1
- Lemongrass stalks: 5
- Egg yolk: 1
- Garlic cloves: 2
- Shallots: 2
- Water
- Lemon leaves: 10g
- Fried flour
- Salt roasted flour
- Seasoning powder: 1 teaspoon
- Ground pepper: 1/2 teaspoon
- MSG: 1/3 teaspoon
- Cooking oil
- Salt
Step-by-Step Instructions
Step 1. Prepare the Pork Belly
- Wash pork belly with salt water and lemon. Then rinse and drain.
- Boil pork belly with a small onion for 3 minutes per side to firm the meat and remove any odor.
- Wash the boiled pork belly thoroughly.
- Cut the pork belly into 1.5-2cm thick slices, then halve them again.
- Marinate pork belly with seasoning powder, ground pepper, MSG, egg yolk, and squeezed onion and garlic juice for 20 minutes.
Step 2. Fry and Season
- Peel and finely shred the inner part of lemongrass stalks.
- Coat lemongrass with fried flour.
- Coat pork belly with fried flour.
- Fry lemongrass until golden brown.
- Fry pork belly in medium heat, stirring occasionally, until golden brown and crispy.
- Add lemon leaves to the pan during the last minute of frying the pork belly.
- Remove pork belly and lemongrass; drain on a wire rack.
Step 3. Salt and Coat
- Mix the cooled pork belly with salt and salted roasted flour.
- Gently toss the lemongrass into the pork belly mixture.
Step 4. Serve
- Arrange the lemongrass on a serving dish, top with the pork belly.
- Serve and enjoy!
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Choose pork belly with fat in between for a more tender and flavorful result.
- Use the inner, green part of the lemongrass for best results, as the outer layer can be tough.
- Don't overcrowd the pan when frying to ensure even cooking and crispiness.
- Press down on the pork during frying to achieve even browning.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork?
While pork belly is ideal for its fat content, you can experiment with pork shoulder or even a thicker cut of bacon, though the results might be slightly less crispy.
2. How do I ensure the skin gets extra crispy?
Pat the skin completely dry before cooking and make sure your oven or pan is hot enough. Pricking the skin helps render the fat and achieve maximum crispiness.
3. What can I serve with salt-fried pork belly?
This dish pairs perfectly with steamed rice, fresh vegetables, and dipping sauces like nuoc cham or a simple soy sauce mixture. It's also delicious in banh mi sandwiches!
With its perfectly crispy skin and succulent meat, this salt-fried pork belly recipe is a guaranteed crowd-pleaser. From start to finish, the process is surprisingly straightforward, proving that exceptional flavor doesn't require complicated techniques. So, gather your ingredients, and prepare to experience the joy of homemade Vietnamese goodness!