You are a fan of dried dishes – fish sauce, especially one-sun dried dishes. So, let’s follow the recipe that TasteVN will guide you on how to make one-sun pork belly in two ways that anyone can do. Let’s get cooking right away!
1. One-sun pork belly marinated with lemongrass and chili
Preparation
10 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for One-sun pork belly marinated with lemongrass and chili For 4 people
Pork belly 1 kg Lemongrass 1 stalk Chili 2 pieces Garlic 1 bulb Chili powder 1/4 teaspoon Annatto oil 1 teaspoon Fish sauce 1 teaspoon Five spice powder 2 teaspoons Common seasoning a little (salt/ sugar/ seasoning powder/ monosodium glutamate/ pepper)
How to prepare Sun-dried Pork Belly marinated with lemongrass and chili
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Prepare the pork belly
Wash the pork belly with water and let it drain.
Use a sharp knife to cut the meat along the length into pieces about the thickness of one finger.
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Make the marinade mixture and marinate the meat
Peel the lemongrass and chili, wash them clean, then chop them finely. Put the lemongrass, garlic, and chili into a mortar and grind them until smooth.
Next, add 2 tablespoons of five-spice powder, 1 teaspoon of salt, 1 teaspoon of sugar, 1/3 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, 3 teaspoons of sugar, 1/4 teaspoon of chili powder, 1 teaspoon of annatto oil, and 1 teaspoon of fish sauce into the mixture and blend everything well.
Then, put the pork belly into a bowl and add all the spice mixture, mixing thoroughly for the spices to be evenly absorbed.
Finally, cover the bowl of meat tightly with plastic wrap, place it in the refrigerator refrigerator, and let it marinate overnight.
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Drying the meat
You can use a string or wire to thread through one end of the piece of meat, then bring it out to sun-dry in a sunny spot for about 3 – 4 hours or a day, until the meat shrinks and loses all moisture.
Tip: To ensure the meat dries evenly, you should spread the pieces out! -
Final product
The one-sun pork belly marinated with lemongrass and chili has a fragrant aroma of lemongrass and five-spice powder. The meat piece shrinks and is firm, with a very beautiful and appealing color.
You can easily use this meat to prepare delicious fried or grilled dishes!
2. One-sun pork belly marinated with garlic
Preparation
10 minutes
Cooking
15 minutes
Difficulty
Easy
Ingredients for Garlic Marinated Sun-Dried Pork Belly Serves 5
Pork belly 2 kg Minced garlic 2 tablespoons Five-spice powder 1.5 packets Common seasoning a little (salt/ monosodium glutamate/ sugar)
Ingredient Image
How to Cook Garlic Marinated Sun-Dried Pork Belly
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Prepare the pork belly
To save time and to have beautiful, straight pieces of pork belly, you should ask the seller to cut along the length of the meat to a thickness of about 1/2 finger joint.
Then, wash the meat thoroughly and let it drain.
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Make the marinade and marinate the meat
Put into a bowl 2 tablespoons of minced garlic, 1 teaspoon of monosodium glutamate, 1.5 tablespoons of sugar, 1 tablespoon of salt, and 1.5 packets of five-spice powder, mix well the marinade.
Next, add the pork belly, mix well so that the meat absorbs the marinade for about 15 minutes.
Tip: To ensure the meat absorbs the seasoning evenly, you should wear plastic gloves to rub the seasoning onto the meat! -
Drying the meat
Use a wire to thread through one end of the piece of meat, do this for all the meat, then bring it out to sun for about a day until the meat is dried!
Tip: To ensure the meat dries evenly, you should spread it out as shown in the picture! -
Final product
Just a few simple steps and you have completed the dish of sun-dried pork belly with garlic!
The piece of meat still retains its tenderness, fragrant with five-spice and garlic. This dish is very suitable for storage during the pandemic!
How to choose fresh and delicious pork belly
- You should choose pieces of pork belly that have a balanced amount of meat and fat to avoid greasiness when eating.
- Delicious pork belly will have a layer of opaque white fat, rosy red meat, with a dry membrane on the outside that feels non-sticky to the touch.
- It is best to purchase meat that feels elastic when pressed, and the piece of meat should still be firm.
- When smelling fresh meat, it will have the characteristic scent of raw meat; spoiled meat will have a bad, rotten, or strange smell.
- Do not buy pieces of pork belly with too thin a layer of fat, as they may come from pigs raised with lean meat enhancers.
- Avoid choosing pieces of meat that have become mushy, losing elasticity and firmness when touched. The meat may have strange blood spots.
How to clean pork belly without unpleasant odors
- Blanch the pork belly in boiling water to eliminate the meat smell.
- Use 3 – 4 shallots, peel them, crush them, and add them to the water. Place the piece of meat in and boil for about 3 minutes; the shallots will help eliminate odors very effectively.
How to process and store one-sun pork belly
- This is one-sun pork belly, which means it is dried in the sun for just one day; if dried for too long, 2-3 days, the meat will spoil, decay, causing unpleasant odors and negatively affecting health.
- You can put one-sun pork belly in a bag or plastic container, seal it tightly and place it in the freezer refrigerator, when you want to eat, just thaw it and use it. One-sun pork belly can be stored for about 1 month.
- This one-sun pork belly dish can be fried or grilled, served with rice, and it will be very delicious.
Hope with 2 ways to make one-sun pork belly for delicious preservation during the pandemic that everyone can make, you and your family will have more delicious dishes in your meals. TasteVN wishes you success!
