This rainy season, savoring grilled dishes with friends and family is simply wonderful. Let’s get cooking with TasteVN and prepare 2 delicious grilled pig tails with fermented bean curd and crispy satay!
1. Grilled pig tail with fermented bean curd
Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Grilled Pig Tail with Fermented Bean Curd For 2 people
Pig tail 500 gr Fermented bean curd 50 gr (about 3 pieces) Eggplant 1 piece Perilla leaves 50 gr Lettuce 300 gr Cherry tomatoes 100 gr Okra 100 gr Five-spice powder 1 teaspoon Minced shallots 1/2 tablespoon Minced garlic 1/2 tablespoon Satay chili 2 tablespoons Mayonnaise 1 tablespoon Unsweetened fresh milk 1 tablespoon White wine 1 tablespoon Seasoning to taste (salt/ sugar/ seasoning powder)
How to choose fresh ingredients
How to choose fresh eggplant
- Choose shiny fruits with a dark purple skin, evenly colored, and not wrinkled. Pressing lightly with your hand will leave an impression. Older eggplants will be hard and have a light purple or pinkish skin.
- Select fruits with a fresh green stem that is tightly attached to the fruit.
- Avoid choosing eggplants that are cracked, have dark bruises, withered stems, wrinkled skins, or are soft and mushy.
How to choose fresh okra
- Choose fresh, tender okra with small size, beautiful shiny green color, and a thin layer of fuzz on the outer skin.
- Avoid choosing those that are soft or have dark spots on the outside, as well as those that are too large as they will be mature okra, which is not tasty.
- Lightly press with your hand; if the skin feels crispy, hard, and not soft or dented, it is fresh, tender okra.
How to choose fresh tomatoes
- You should choose tomatoes with smooth, plump skins that are bright red, and the stem is still green.
- Avoid choosing those with wrinkled skins, soft and mushy, leaking juice, or showing dark spots, having uneven colors of both green and red.
- If touching them feels too soft or too hard, or if there is juice flowing out, then you should not buy them; they may be spoiled.
How to choose delicious fresh fermented tofu
- You can buy fermented tofu at markets, supermarkets, reputable food stores,… ensuring the packaging is intact and the expiration date is far away.
- Avoid choosing fermented tofu that has bubbles, a layer of scum, or shows black, green spots, or signs of mold inside, or if the fermented tofu is crushed.
- Additionally, you can also make fermented tofu at home with a very simple recipe to ensure health.
Tools needed
How to prepare Grilled pig’s tail with fermented tofu
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Prepare the ingredients
Wash all the ingredients, cut the eggplant in half lengthwise, then cut into pieces about 4 – 5cm long. Cut the okra in half lengthwise.
Tip: You can soak the eggplant in salt water or diluted vinegar to prevent it from turning dark.
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Prepare and boil the pork tail
Wash the pork tail thoroughly with water, then place a pot of water on the stove, wait for the water to boil, and blanch the pork tail for about 5 – 10 minutes.
After blanching, soak the pork tail in cold water to cool for about 5 minutes, then use a towel or paper to dry the tail and cut it into bite-sized pieces about 2 – 3cm thick.
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Marinate the pork tail
Place the chopped pork tail in a bowl and marinate with the following spices: 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of five-spice powder, 1 tablespoon of minced garlic and onion, 1 tablespoon of chili paste, 1 tablespoon of white wine, 1 piece of fermented tofu, and mix well to absorb the spices.
Then add shallots, okra, and cherry tomatoes to the pork tail and mix again, then marinate for about 30 minutes.
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Grilled Pork Tail
Place the pork tail on a baking tray and put it in the oven, grilling for about 5 minutes at a temperature of 200 degrees Celsius.
Then add the okra, shallots, and tomatoes on top and grill for another 10 minutes to finish.
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Make the Dipping Sauce
In a bowl, add 2 pieces of fermented bean curd and mash them with a spoon, then add 1 tablespoon of unsweetened milk, 1/3 teaspoon of sugar, 1 tablespoon of mayonnaise, and mix the mixture well. Then add 1 tablespoon of chili oil to the mixture if you like it spicy.
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Finished Product
Crispy spicy pig tails with creamy vegetables dipped in fragrant fatty fermented tofu will be incredibly delicious. You can serve it with perilla and lettuce to help balance the richness and nutrition!
2. Grilled Pig Tail with Chili Salt
Preparation
30 minutes
Cooking
1 hour
Difficulty
Easy
Ingredients for Grilled Pig Tail with Chili Salt For 4 people
Pig tail 2 kg Ginger 50 gr Shallots 50 gr Five Spice Powder 1/2 teaspoon Garlic 10 gr Chili 10 gr Soy sauce 10 ml Seasoning a little (sugar/ salt/ pepper/ monosodium glutamate)
How to Prepare Grilled Pork Tail with Salt and Chili
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Prepare the Pork Tail
Put 1.5 liters of water (enough to submerge the pork tail) on the stove along with 50g of smashed shallots, 50g of sliced ginger, and 1 teaspoon of salt, then bring to a boil. When the water boils, add the pork tail and boil for about 30 – 40 minutes over medium heat.
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Prepare Other Ingredients
Wash the chili and garlic, peel the garlic, and then grind or pound everything until finely chopped.
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Marinating Pig’s Tail
Put into a bowl of spices including: 1 tablespoon of salt, 1 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, a little pepper, then mix well to make a marinating spice mixture.
After the pig’s tail is cooked, take it out and place it in a bowl, then add 10ml of soy sauce, using your hands to knead and mix well so that the soy sauce seeps into the meat.
Continue to add the prepared marinating mixture to the pig’s tail and use your hands to knead and mix well so that the meat absorbs the spices, marinate for about 10 – 15 minutes.
Then add the chopped chili and garlic to the pig’s tail and mix well.
Tip: If you don’t like spicy food, you can use non-spicy chili or reduce the amount of chili and add chili sauce or red color oil to make the dish more appealing.
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Grilled Pork Tail
Line a baking tray with a layer of aluminum foil, followed by a layer of parchment paper, then place a rack on the tray and arrange the pork tails evenly on the rack, brushing all the marinade left in the bowl over the surface of the pork tails.
Preheat the oven for 10 minutes at a temperature of 200 degrees Celsius to stabilize the heat.
Then place the pork tails in the oven at 200 degrees Celsius for 30 minutes using the top and bottom heat mode.
After grilling for 30 minutes, switch to the fan mode at 200 degrees Celsius for 20 minutes.
Tip:
- Depending on the capacity of each oven, adjust the temperature accordingly. Grill until the pork tails are golden brown and evenly cooked.
- You can also use a charcoal grill, electric grill to grill the pork tails.
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Final Product
The pork tail is crispy and combines with the spicy and salty flavor of chili, which is incredibly stimulating to the taste buds. You can serve it with vegetables, cucumbers, tomatoes, … to enhance the delicious flavor of the dish.
This will definitely be an irresistible grilled dish on a rainy day.
How to choose fresh and delicious pig tails
- Choose pig tails that have a pink-red meat color, firm skin, and elasticity when pressed with your hand.
- Avoid pig tails that are slimy, lack elasticity, have dark bruises on the skin and meat, have a foul smell, or have pale green meat with white spots in the meat indicating the pig has parasites or diseases.
How to prepare pig tails without odor
- You can use white alcohol, ginger, salt, lemon, or vinegar to rub on the pig tails and let it sit for about 5 – 10 minutes before rinsing it clean with water.
- Additionally, while marinating the pig tails, you can roast a shallot, peel it, crush it, and mix it with the meat, which will help eliminate the unpleasant smell effectively.
- Blanch the pig tails in boiling water with ginger, crushed shallots, and salt to clean them and effectively reduce the odor.
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Hope the article helps you to add 2 dishes of grilled pig tail with fermented bean curd and grilled satay to your diverse menu. Wishing you success in your cooking!
*Refer to images and recipes from YouTube channel: Vành Khuyên Lê, Mon Ngon Moi Ngay.
