Young jackfruit is a rustic dish that is loved by many families. Today, TasteVN will share with you 2 ways to make young jackfruit salad with pig ears and delicious, unique pork belly that’s easy to prepare. Let’s get cooking right away with this mixed salad!
1. Young jackfruit salad with pig ears
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Young jackfruit salad with pig ears Serves 3 people
Young jackfruit 1 fruit ( about 500gr ) Pig ears 1 piece Pork skin 100 gr Chili 10 fruits Garlic 5 cloves Lemon 6 fruits Vinegar 2 tablespoons Lemongrass 2 stalks Green onion 2 sprigs Cilantro a little Herbs a little Fried onions 1 tablespoon Roasted peanuts 1 cup (spice cup) Cooking oil 1 tablespoon Fish sauce 4 tablespoons Common spices a little ( salt/ sugar/ monosodium glutamate )
How to choose fresh ingredients
How to choose fresh pig ears
- You should choose pig ears that are white in color, and when held, they feel very firm, not soft, mushy, or slimy.
- Fresh pig ears will have good elasticity; you can gently press the pig ear with your hand, and if it bounces back, that’s good.
- Additionally, freshly slaughtered pig ears usually do not have any foul or strange odors.
See details: How to choose fresh pig ears
How to choose good pig skin
- For this young jackfruit salad, you should choose the pig skin from the head; it will be crispy and not greasy.
- Avoid choosing the belly skin as it does not have good tension, is thin, easily torn, and is not crispy.
- Choose pieces of skin that have a rosy color, not too white, and without any bruises or blood clots.
- When you press it with your hand, it should have good elasticity and no strange odors.
How to Prepare Young Jackfruit Salad with Pig’s Ears
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Prepare Pig’s Ears and Skin
Buy pig’s ears, wash them clean, then scrape off the hairs, and cut off the dirty parts inside the ears.
Next, soak the pig’s ears in a mixture of saltwater and vinegar for 5 – 10 minutes, then take them out and rinse with water, and let them drain.
Scrape the pig’s skin clean, rub it with 1 lemon in water diluted with vinegar to remove the smell, then rinse with water.
How to Prepare Pig’s Ears and Skin Clean Without Smell
- Using flour or tapioca flour: Use flour to coat the pig’s ears and skin, then rub it evenly until it foams, then scrape off the foam. Continue to rub with flour a few more times until the pig’s ears and skin are clean and smell-free, then rinse with water and let them drain.
- Using rice washing water: Soak the pig’s ears in rice washing water for about 5 – 10 minutes, then take them out and use a knife to scrape off the hairs. After that, use lemon to rub the entire pig’s ear, then scrape again and rinse with cold water to finish.
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Boil and Cut Pig’s Ears and Skin into Small Pieces
Put the pig’s ears and skin into an pot, fill with water, then add 1 tablespoon of salt and 2 smashed lemongrass stalks, boil for about 15 – 20 minutes on high heat until cooked.
Take the pig’s ears and skin out and place them in a bowl of cold water, squeeze in the juice of 1 lemon, and soak for about 5 minutes to make them crunchy and prevent browning. Then, take them out to drain.
Finally, slice the pig’s ears and skin into thin pieces.
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Prepare young jackfruit and herbs, green onions
When you buy young jackfruit or just pick it, leave it to drain all the latex, then put the jackfruit in a basin of water (you can add a little salt) or directly sprinkle water on the jackfruit, using a knife to peel off the outer skin.
Note: Because young jackfruit contains a lot of latex, you need to soak it in water to dissolve the latex so it doesn’t stick.
After peeling the jackfruit, rinse it in water, then cut it in half. You place a pot of water on the stove, bring it to a boil, then add the jackfruit and boil for about 20 – 30 minutes. When you poke it with a chopsticks and it feels soft and can be pierced lightly, it’s done (do not let the jackfruit become too soft and mushy, to ensure the salad is delicious, the jackfruit should still be chewy).
When the jackfruit is cooked, take it out onto a plate, let it cool, then remove the core and cut or tear the jackfruit into bite-sized pieces.
Wash the herbs and green onions: pick the leaves of the herbs, cut the cilantro into pieces about 2 finger lengths, cut the green onions into pieces about 3 finger lengths, then shred them and soak in cold water for about 4 – 6 minutes, then take them out to drain.
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Mix the dipping sauce for the salad
You remove the seeds from 10 chili peppers, peel 5 cloves of garlic, then finely chop the chili and garlic.
You add to a bowl the juice of 4 limes, 4 tablespoons of fish sauce, 4 tablespoons of sugar, and 1/4 teaspoon of monosodium glutamate, then stir the mixture until dissolved.
Finally, you add all the chopped chili and garlic, stir well to combine the chili evenly.
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Mix pig ear
You add young jackfruit and prepared pig ear, pig skin into thau, add herbs, chopped coriander and sliced green onions, continue to add 1 tablespoon of fried onions, 1 tablespoon of cooking oil, drizzle with garlic chili fish sauce and 1/2 cup of roasted peanuts, then mix well.
Finally, you taste and adjust the seasoning to your liking, then plate the young jackfruit salad and sprinkle the remaining 1/2 cup of roasted peanuts on top to complete the dish!
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Final product
Let’s enjoy the young jackfruit salad with pig ear, the young jackfruit is soft, creamy, the pig ear is crispy and delicious, absorbing the garlic chili sauce evenly, and when eating, the sweet, sour, and spicy flavors blend very well. The dish will taste better if served with rice crackers!
2. Young jackfruit salad with pork belly
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Preparation
5 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Young Jackfruit Salad with Pork Belly Serves 2
Young jackfruit 300 g Pork 200 g Peanuts 50 g Onion 1/2 bulb Vietnamese mint 50 g Chili 2 pieces Lemon juice 1 tablespoon Minced garlic 1 teaspoon Kaffir lime leaves 5 gr (6 leaves) Fish sauce 2 tablespoons Granulated sugar 1 tablespoon
How to Choose Fresh and Delicious Pork Belly
- You should choose meat that has a balanced ratio of lean meat and fat, with a thick outer layer of skin, fat about 1.5 – 2cm thick, and the lean meat tightly attached to the layer of fat.
- In addition, fresh pork belly will have a dry outer membrane, light red or bright pink color. When cut, the meat will have a bright pink color, white-pink skin, and a soft texture.
See details: How to Choose Fresh and Delicious Pork Belly
How to prepare Young Jackfruit Salad with Pork Belly
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Prepare the jackfruit
Wash the young jackfruit thoroughly, then cut it into bite-sized pieces. Next, pour cold water to cover the jackfruit and boil it until soft.
Once cooked, take it out onto a plate, let it cool, then remove the jackfruit core and cut or shred the jackfruit into small strands about 0.5 cm thick.
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Prepare other ingredients
Buy pork belly, wash it clean, then boil for 20 – 25 minutes until cooked, then take the meat out and put it in a bowl of ice water for about 2 – 3 minutes, then remove and slice into thin pieces for eating.
Chili, rice paddy herb, aromatic herbs, and mint are picked, washed, and chopped finely.
Sliced onion, soaked in ice water.
Roasted peanuts are fragrant, then ground into small pieces. Garlic is peeled and minced.
Note: Soaking the meat in ice water after boiling will make it easier to cut and retain the meat’s sweetness.
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Mixing the fish sauce
Add 2 tablespoons of fish sauce, chopped chili, 1 tablespoon of lime juice, 1 tablespoon of white sugar, 1 teaspoon of minced garlic, and 2 tablespoons of water into a pan, and stir well. Then place it on the stove and cook for about 2 – 3 minutes.
Note: Heating the fish sauce will help create a thicker consistency, which will cling to the ingredients and enhance the flavor of the dish.
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Sautéing the meat and jackfruit
Next, place a pan on the stove, sauté minced garlic until fragrant, then quickly add the meat and jackfruit and stir-fry before turning off the heat.
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Mixing the salad
Add the pork belly and prepared jackfruit into the pan and pour in the mixed fish sauce, then use chopsticks to mix thoroughly.
Finally, add a little roasted peanuts and various herbs, stir well, and season to taste.
Then transfer to a plate and serve with grilled rice crackers or shrimp chips.
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Completion
Young jackfruit salad with pork is a combination of many ingredients such as dried shrimp, Vietnamese coriander, young jackfruit, and pork. The sour and spicy taste of this salad will make the meal more appealing and not heavy.
How to choose fresh young jackfruit
- When buying a whole young jackfruit, you should squeeze the outside; if the skin feels hard, the thorns are small and sharp, the flesh is white, and the seeds are still soft, then it’s a good jackfruit.
- Young jackfruit has a light fragrant smell, without the characteristic aroma of ripe jackfruit.
- When buying pre-cooked young jackfruit, you should choose it from reputable places to ensure product quality. However, you should buy young jackfruit to cook yourself for safety when using.
How to prepare young jackfruit to be white, non-browning, and clean of sap
- After buying, peel off the outer skin, cut it into halves or quarters depending on the size of the jackfruit to remove the core.
- Mix a bowl of salted water, squeeze in 1 lemon, and soak the jackfruit for 20 minutes or more until you no longer feel the sap sticking to your hands.
- After soaking, rinse the jackfruit under cold running water, let it drain thoroughly, and it is ready for cooking.
How to mix salad without too much water leaking
- When mixing salad, you should only stir evenly, do not squeeze the salad to avoid the water from the vegetables leaking out.
- Use the salad right after mixing, ideally within 10 minutes, as the longer it sits, the more water will be released.
See more:
After the easily sourced ingredients and the method for making 2 ways of young jackfruit salad with pig ear and pork belly easily in the above article, let’s do it right away to treat the whole family. Wishing you success!
*Refer to the images and recipe from 2 YouTube channels: Bà Già Vlog and Delicious food every day.
