Fried pork leg with fish sauce is crispy and fragrant, savory and rich, extremely attractive, and can be addictive to any diner. Let’s get into the kitchen to discover 2 simple ways to make this delicious fried dish at home through TasteVN’s recipe!
1. Fried boneless pork leg with fish sauce
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Fried boneless pork leg with fish sauce For 4 people
Boneless pork leg 1 kg Minced garlic 2 tablespoons Minced shallots 2 tablespoons Chicken soup powder 1 tablespoon Fish sauce 1 tablespoon Vinegar 1 tablespoon Five spice powder 1/2 teaspoon Baking soda 1 teaspoon Pepper 1/2 teaspoon Cooking oil 300 ml Cooking wine A little Salt A little
Ingredient Image
How to prepare Fried Bone-less Pork Leg with Fish Sauce
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Mix the marinade for the pork leg
Add 2 tablespoons of shallots, 2 tablespoons of minced garlic, 1/2 teaspoon of pepper, 1 tablespoon of chicken powder, 1/2 teaspoon of five-spice powder, and 1 tablespoon of fish sauce into a bowl and mix well.
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Prepare and marinate the pork leg
The pork leg you purchased has already been deboned; rinse it briefly with cold water, then rub salt and cooking wine all over the pork leg, and marinate for 15 minutes to eliminate the odor.
After 15 minutes, scrape off any remaining coarse hair on the skin, rinse again with cold water, and place it in a colander to drain.
Rub the marinade mixture onto both the inside and outside of the pork leg evenly so that the seasoning coats the entire piece of meat. Cover with plastic wrap and marinate the pork leg for at least 4 hours to allow the meat to absorb the seasoning.
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Steamed Pork Knuckle
After marinating the pork knuckle with spices, place it in the center of a piece of parchment paper and wrap it tightly to seal the pork knuckle. Then, wrap the parchment-covered pork knuckle in a layer of aluminum foil.
Put a pot on the stove, bring half a liter of water to a boil, and place a steamer on top. When the water is boiling vigorously, place the wrapped pork knuckle in the steamer and steam for 40 minutes.
After 40 minutes, remove the pork knuckle, take off the aluminum foil and parchment paper, then rinse the pork knuckle with cold water and dry the surface thoroughly.
Tip:- To ensure the pork knuckle is delicious and visually appealing when fried, you need to wrap it tightly.
- If you don’t have a pot and steamer, you can boil the pork knuckle in water instead.
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Fried Pork Leg
After boiling the pork leg until cooked, wash it clean and dry it. Use a fork to prick the skin evenly, then use a paper towel to pat it dry again.
Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda, and apply it evenly to the surface of the pork leg skin. Finally, coat a thin layer of cornstarch on the outside of the pork leg.
Heat 300ml of cooking oil in a pan over medium heat. Once the oil is hot and bubbling, slowly drop the pork leg in to fry until it is golden brown and crispy on all sides, then remove it to drain the oil, slice it thinly, and it’s ready to serve.
Tips for frying crispy and delicious pork leg:- To ensure the skin of the pork leg is evenly crispy when frying, prick many holes in the skin.
- To prevent oil splatter while frying, keep the pork leg dry and apply a thin layer of cornstarch on the outside before frying.
- When dropping the pork leg into the hot oil, avoid flipping it too many times; fry each side for 5 minutes until golden and crispy before turning it.
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Final Product
Fried pork leg with fish sauce is incredibly appealing and delicious with crispy skin on the outside and tender, moist meat on the inside. The leg is marinated with rich spices, making it perfect to eat with rice or bread, and even more flavorful when dipped generously in soy sauce with a few slices of fresh chili and some fragrant, spicy cilantro.
2. Fried Pork Leg with Fish Sauce
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Preparation
30 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried Pork Leg with Fish Sauce Serves 3
Pork leg 1 kg (sliced) Minced garlic 1 tablespoon Minced chili 1 teaspoon Fish sauce 2 tablespoons Sugar 1 tablespoon Cooking oil 100 ml Cooking wine a little Salt a little
Ingredient Image
How to prepare Fried Pork Hocks with Fish Sauce
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Prepare the pork hocks
The pork hocks you purchased have been sliced already, rinse them briefly under cold water, then rub salt and cooking wine all over the pork hocks, and marinate for 15 minutes to eliminate the odor.
After 15 minutes, scrape clean and pluck any remaining coarse hair from the skin surface, rinse again with cold water and place in a colander to drain.
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Fry the pork hocks
You place a pan on the stove and heat 100ml of cooking oil. When the oil is hot and bubbling, add the cleaned and drained pork hocks into the pan, reduce the heat to medium, and fry the pork hocks until cooked.
Fry on low heat and turn both sides evenly to ensure the pork hocks are golden brown, taking care not to let them burn. When the pork hocks are golden, remove them and let them drain from the oil.
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Make fish sauce
Pour out some of the frying oil from the pig trotters into a bowl, then add 2 tablespoons of cooking oil back into the hot pan. Place the pan over high heat until the oil is really hot, then quickly sauté minced garlic with minced chili.
When the garlic turns golden and fragrant, add 2 tablespoons of fish sauce and 1 tablespoon of sugar to the pan, stirring well until the sugar is completely dissolved.
When the mixture has dissolved the seasonings and is gently boiling, taste and adjust the seasoning to your liking.
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Fish sauce pork leg
After frying the pork leg until crispy and draining the oil, add the pork leg to the boiling fish sauce mixture, quickly stir to coat the sauce evenly over the entire pork leg.
Continuously stir the pork leg over medium heat for it to absorb the seasoning. When you see the pork leg is evenly coated with a glossy golden-brown sauce and the sauce thickens and clings to the pork leg, turn off the heat.
The fish sauce pork leg is ready for you to serve on a plate and enjoy with your family!
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Finished product
The fried pork leg with fish sauce is incredibly simple and quick to make at home but is definitely addictive due to its crispy deliciousness and aromatic flavor.
The skin is fried to a golden brown, crispy, and visually appealing while emitting the characteristic aroma of pork skin when cooked with garlic and chili fish sauce. The meat inside is tender and juicy, full of delicious flavors.
This is a delicious and easy dish to make at home, perfect to serve with hot, sticky white rice during family meals.
How to choose good pork knuckle meat
- The meat on the front knuckle is softer and sweeter, suitable for boiling, stewing, or making traditional dishes… and usually has a higher price.
- The hind leg of the pig is less active, so it has more meat but also more fat. The hind knuckle meat is suitable for making porridge, braising, stir-frying, or minced meat…
- Choose a knuckle piece that is firm, with even meat fibers, dry cutting surface, and when pressed, it has high elasticity.
- It’s best to choose knuckle pieces that have a bright pink color, with no unusual colors, and the cutting surface should have a natural, bright, and dry color.
- The meat should not have a foul or fishy smell, no strange spots on the meat, feels non-slippery to the touch, and should not be bruised or blackened.
Tips to remove the smell from pork knuckle
- Method 1: Before cooking, blanch the knuckle in boiling water for about 2 – 3 minutes, then rinse with cold water.
- Method 2: Use a mini gas torch on medium mode or burn leftover newspapers, straw to lightly char the knuckle, completely removing the coarse hair on the pig’s skin. However, you should use a mini gas torch for convenience and easier flame control, avoiding the knuckle from burning.
- Method 3: Additionally, you can use vinegar, alcohol, or lemon juice to rub on the surfaces of the knuckle and in between to eliminate any fishy smell.
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Above is a guide on 2 how to make fried pork leg with fish sauce that is delicious and simple for anyone to make. Wishing you success with these 2 simple recipes!
*Refer to images and recipes from the YouTube channel KT Food Stories and Thảo Vy Channel.
