Weekend barbecue parties cannot be complete without grilled dishes, right? Let’s cook with TasteVN with 2 ways to make fragrant and flavorful grilled pork belly and goat belly to enjoy with friends and family!
1. Grilled Pork Belly with Fermented Bean Sauce
Preparation
30 minutes
Difficulty
Easy
Ingredients for Grilled Pork Belly with Fermented Bean Sauce For 3 people
Pork belly 800 gr Fermented bean sauce 4 tablespoons Shrimp paste 1 tablespoon Shallots 40 gr Okra 500 gr Garlic 30 gr Eggplant 500 gr Fermented bean curd 8 pieces Lemongrass 30 gr Oyster sauce 1 tablespoon Chili sauce 1 tablespoon Sugar 1 tablespoon Fish sauce 1/3 tablespoon Cooking oil 1 tablespoon
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How to Prepare Grilled Pork Belly with Fermented Bean Sauce
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Prepare the Ingredients
Chop lemongrass, garlic, and shallots and blend them until smooth.
Cut the eggplant into thin slices, soak in diluted salt water to prevent browning, then drain.
Wash the okra and cut it into bite-sized pieces.
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Prepare the Pork Belly
Wash the pork belly thoroughly, drain, and cut into bite-sized pieces.
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Marinate the Pork Belly
Mix the blended lemongrass, garlic, and shallots with 6 pieces of fermented bean curd, 4 tablespoons of the fermented bean sauce, 1 tablespoon of satay sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili sauce, 1 tablespoon of sugar, 1/3 tablespoon of fish sauce, and 1 tablespoon of cooking oil.
Once the mixture is smooth and well combined, add the pork belly and marinate for 30 minutes to absorb the flavors.
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Grill the pork belly
Brush cooking oil on the grill, place the pork belly on to grill. Marinate eggplant and okra together with the pork, then also place them on the grill. Grill until the ingredients are evenly golden on both sides, then take them out.
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Make fermented tofu for grilled pork belly
Put 2 small pieces of fermented tofu and 1 tablespoon of sugar into a bowl, mash the tofu until it dissolves and stir well to make a dipping sauce.
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Final product
The grilled pork belly with fermented tofu is flavorful, chewy, and the dipping sauce is rich, taking a bite will definitely make you crave more!
2. Grilled Goat Breast with Fermented Bean Sauce
Preparation Time
30 minutes
Difficulty Level
Easy
Ingredients for Grilled Goat Breast with Fermented Bean Sauce Serves 3 people
Goat breast 500 gr Chopped lemongrass 1 tablespoon Chopped shallots 1 tablespoon Eggplant 500 gr Fermented bean curd 7 pieces Chopped garlic 1 tablespoon Okra 500 gr Satay oil 1 tablespoon Sugar 3.5 tablespoons Seasoning powder 1/2 tablespoon Oyster sauce 1 tablespoon Annatto oil 1 tablespoon Chili sauce 2 tablespoons Lemon juice 1/2 tablespoon
Ingredients Image
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How to Make Grilled Goat Breast with Fermented Bean Sauce
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Prepare the Ingredients
After purchasing, wash the goat breast thoroughly, let it drain, and cut it into thin slices of moderate size.
Slice the eggplant thinly, soak it in diluted salt water to prevent browning, then remove and let it drain.
Wash the okra, and cut it into bite-sized pieces.
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Making the sauce
Mix together a combination of 2 pieces of fermented tofu, 1 tablespoon of minced lemongrass, 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 1 tablespoon of chili oil, 1.5 tablespoons of sugar, 1/2 tablespoon of seasoning powder, 1 tablespoon of oyster sauce, 1 tablespoon of annatto oil, and 2 tablespoons of chili sauce to make the marinade sauce.
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Marinating the goat breast
After preparing the goat breast, mix it well with the marinade sauce and let it marinate for 30 minutes to absorb the flavors.
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Making the sauce to eat with grilled goat breast
To make the dipping sauce for the grilled goat breast, mix together 5 pieces of fermented tofu, 3 tablespoons of fermented tofu juice, 2 tablespoons of sugar, and 1/2 tablespoon of lemon juice.
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Grilled goat breast
Place the goat breast along with okra and eggplant that have been dipped in marinade on the grill, brush a little cooking oil on the goat breast, grill until the goat breast and the ingredients are evenly cooked on both sides, then take them out to enjoy with dipping sauce.
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Final product
The grilled goat breast dish is very easy to make, with chewy goat breast, rich in seasoning, and delicious dipping sauce, making it perfect for barbecues!
How to choose delicious fermented tofu
You should choose fermented tofu that is not moldy, spoiled, with a tightly sealed container, not dented or broken; check the expiration date and production place to ensure quality. You can buy fermented tofu at reputable grocery stores or TasteVN.
Additionally, you can make it at home to ensure safety as well as hygiene quality.
How to choose fresh and delicious eggplants
- You should choose eggplants that have intact, shiny, smooth skin and are evenly colored.
- When held, they should feel firm, not too light, and when pressed lightly, they should not be too hard, and there should be no liquid oozing out to be a good option.
- Choose eggplants that still have the stem at the top, where the stem and skin are connected, indicating that they are still fresh.
- You can gently press on the eggplant with your hand; if it leaves an imprint on the skin, it means the eggplant is ripe.
Tips for preparing eggplants without browning
- After buying the eggplants, cut them and soak them in a bowl of cold water containing a mixture of salt and lemon juice or vinegar.
- Use a strainer to keep the eggplants fully submerged in the water and wait until you are ready to cook to take them out.
How to choose fresh and delicious okra
- Choose fresh, young okra pods that are small in size, have a beautiful shiny green color, and a thin layer of fine hairs on the outer skin.
- Avoid buying okra that is soft or has dark spots on the outside, as well as those that are too large, which indicates that they are old and not tasty.
- When you press gently with your hand, the skin should feel crispy and firm, not soft or dented, indicating that the okra is fresh and young.
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Not only delicious but also simple, the two dishes grilled pork belly and grilled goat belly are waiting for you to show off your skills. Wish you success!
*Refer to the images and recipes from the YouTube channel Wife’s Kitchen and Quang Cuisine & Trip
