Pork belly rolled with lemongrass and five-spice rice rolls are crispy, unique, and simple, definitely a delicious dish to change up the daily family meal or for gatherings with friends. Let’s get cooking with TasteVN to make this grilled dish right away!
1. Pork belly rolled with lemongrass
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Pork belly rolled with lemongrass For 4 people
Pork belly 2 kg Green chili 10 pieces Lemongrass 5 stalks Red onion 5 bulbs Garlic 10 cloves Coriander 5 stalks Cilantro 5 stalks Mint 15 leaves Sichuan pepper 1/2 teaspoon Chili powder 1/2 teaspoon Vinegar 2 tablespoons Common seasoning a little (Salt/ sugar/ monosodium glutamate/ pepper)
How to prepare Lemongrass Rolled Pork Belly
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Pound lemongrass and chili
Wash the lemongrass and cut it into small pieces. Peel the shallots and slice them.
Then, put the lemongrass and shallots into a mortar, add 5 green chilies, 1/2 teaspoon of coarse salt, and use a pestle to pound the mixture.
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Prepare and marinate pork belly
The pork should be soaked in salt water, using your hands to rub salt all over the piece of meat to remove all blood and dirt. Then rinse with clean water and let it dry.
Next, use a knife to make diagonal cuts on the inner side of the meat so that the seasoning can soak in better.
Then, apply the lemongrass and chili mixture and massage it into the meat evenly with your hands.
Sprinkle evenly with 1/4 teaspoon of mắc khén that has been pounded finely, 1/2 teaspoon of pepper, and 1/4 teaspoon of chili powder, using your hands to spread the mixture evenly so that the meat absorbs the flavors.
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Roll the meat
Use both hands to tightly roll the piece of meat, then tie it securely with string. Next, use a sharp skewer to poke evenly around the piece of meat.
Then, add 2 tablespoons of vinegar to a bowl, dissolve it with 1/2 teaspoon of salt, and use a brush to evenly spread the mixture over the meat roll.
Finally, take a long skewer and skewer it along the length of the meat roll and get ready to grill.
Tip: Brushing the salt-dissolved vinegar mixture will help the skin become crispier and tastier when grilled.
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Grill the meat
To stabilize the temperature in the oven, preheat it for about 10 minutes at 180 degrees Celsius. Then place the skewered meat in to grill at 180 degrees Celsius for 1 hour.
After that, increase the temperature to 250 degrees Celsius and grill the meat for an additional 45 minutes to make it golden and crispy.
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Make dipping salt
Add 1/2 teaspoon of coarse salt, 1 teaspoon of sugar, 1/4 teaspoon of monosodium glutamate, 1/4 teaspoon of crushed mac kén, 1/4 teaspoon of chili powder, and 1 tablespoon of finely chopped lemongrass into a mortar.
Add 15 leaves of Vietnamese mint, 5 green chilies, 5 stalks of coriander, 1 tablespoon of sliced shallots, along with finely chopped cilantro, then pound the mixture until it’s well combined to complete the dipping salt.
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Final product
Remove the meat, wait for it to cool down a bit, then cut into bite-sized pieces. The lemongrass rolled pork belly is fragrant with a crispy skin on the outside, and tender, sweet meat on the inside that absorbs the seasoning evenly.
You can serve the meat with lettuce and dip it in the aromatic and delicious dipping salt mixture, right?
2. Lemongrass rolled five-spice rice
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Preparation
45 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Five-Spice Pork Belly Rolls Serves 4
Pork belly 2.3 kg Chicken wings 500 gr Rice 200 gr Star anise 4 pieces Chicken broth 1.4 liters Bacon 150 gr Chicken egg 1 piece Carrot 1 piece Ginger 5 slices Grated lemon peel 1 tablespoon Garlic 4 cloves (minced) Onion 1/2 piece (chopped) Green onion 2 stalks (chopped) Cilantro 2 stalks (chopped) Five-spice powder 1 teaspoon Cherry jam 1 tablespoon Plum sauce 1 tablespoon Thiệu Hưng wine 3 tablespoons (cooking wine) Cornstarch 1 tablespoon Cooking oil 4 tablespoons Soy sauce 4 tablespoons
How to choose delicious chicken wings
- You should choose industrial chicken wings instead of native chicken for fried chicken dishes because industrial chicken wings have more meat and a better wing structure.
- Choose chicken wings with a naturally light yellow skin color, avoid those with dark or reddish colors. When touching the skin and meat, if they are elastic and firm, it indicates that the chicken wings are fresh; do not buy wings that have soft, mushy meat.
- Wings with uneven mottled color, bruises, or a foul smell should definitely not be purchased.
- Blackened skin may indicate that the chicken died before being processed, which is no longer fresh, or the wings that are overly yellow may have been artificially colored and should also be avoided.
Tools needed
Oven, knife, bowl, spoon, cutting board,…
How to prepare Five-Spice Pork Belly Rolls
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Cooking rice
Put 200g of rice into a pot and rinse briefly with water to remove dirt, then add 1 star anise flower into the pot, add 400ml of chicken broth, and cover the lid.
Place the pot on the stove over medium heat, and when the rice boils, reduce the heat and simmer for 15 – 20 minutes until the rice is cooked, then turn off the heat, take the pot off the stove, and use a spoon to fluff the rice.
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Stir-fry Bacon
Place a pan on the stove over medium heat, add 150g of bacon cut into small pieces and stir well to let the fat from the meat render.
Then, add 2 tablespoons of cooking oil, half of the minced garlic, half of the chopped onion to the pan and stir for 2 – 3 minutes until the onion and garlic are fragrant, then turn off the heat and transfer the mixture to a bowl.
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Mixing the filling
You put the rice into a bowl with stir-fried bacon, add 2 tablespoons of soy sauce, mix well and then put the rice in the refrigerator for 10 minutes to cool down.
After that, take the bowl of rice out, crack 1 chicken egg into the rice bowl, add chopped green onions and coriander, and 1 tablespoon of grated lemon peel, then mix well.
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Prepare and marinate the pork
The pork you bought should be rubbed with salt all over to remove all the blood and dirt. Then rinse with clean water and let it drain.
Use a paper towel to dry the piece of meat, use a sharp knife to cut the surface of the skin with slits about 1cm apart, sprinkle a layer of salt over the surface of the meat, and let it marinate for 20 minutes.
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Rolling the meat
You place the mixed rice mixture on the piece of meat, using a spoon to spread the rice evenly over the surface, then roll the piece of meat up, tying it tightly with string.
Finally, sprinkle salt evenly over the outer skin surface, rub it in with your hands, and put the meat in the fridge to marinate for 2 hours.
Tip: If you have time, you can leave the meat in the fridge overnight; the salt will help draw moisture out, making the surface of the meat drier and crispier when grilling.
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Grilling the meat
Take the meat out and use a paper towel to dry the skin surface. Then, preheat the oven for about 10 minutes at 180 degrees Celsius, and place the meat in to grill at 180 degrees Celsius for 20 minutes.
After that, lower the oven temperature to 120 degrees Celsius and continue grilling for 1.5 hours until the meat is crispy and golden brown.
Once the meat is evenly golden, take it out to cool, then use a knife to cut the meat into thin, bite-sized slices.
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Preparing Ingredients for the Sauce
The chicken wings should be rinsed, then use salt to rub around to eliminate any odor, rinse again, and then cut the chicken into bite-sized pieces with a knife.
Peel the carrot, wash it, and cut it into small pieces.
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Making Gravy Sauce
Place a pan on the stove over medium heat, add 2 tablespoons of cooking oil, then add the chicken wings and fry for about 5 – 7 minutes until the wings are firm.
Add the remaining chopped onion, the remaining minced garlic, and the cut carrot into the pan and stir well.
Next, add 5 slices of ginger, 3 star anise flowers, 1 teaspoon of five-spice powder, 1 tablespoon of cherry jam, 1 tablespoon of plum sauce, 3 tablespoons of cooking wine, and 2 tablespoons of soy sauce.
Stir everything again and then pour in 1 liter of chicken broth, simmering on low heat for 1.5 hours.
After 1.5 hours, strain to take the broth into a pot, place the pot on the stove over medium heat, then mix 1 tablespoon of cornstarch with 2 tablespoons of water in a bowl, slowly pour it into the pot, gently stir for another 3 minutes until the sauce thickens.
Adjust the seasoning to taste, turn off the heat, and pour the sauce into a bowl to cool.
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Final Product
Place the grilled rolls on a plate, drizzle a bit of sauce on top, and enjoy!
The grilled meat rolls are fragrant, with a golden crispy skin, tender sweet meat inside, and the mixed rice filling combined with the sweet and fragrant sauce, making it incredibly delicious and appealing.
How to choose fresh and delicious pork belly
- You should choose pork that has a bright pink color, no strange smell, and fat that is translucent white. Avoid meat that is pale and has a foul odor.
- You can press the meat with your hand; if you find that it springs back immediately, does not leave a dent, is dry, and does not stick to your hands, it indicates that this is good meat.
- Good pork should have even, firm fibers and should not be leaking any fluids or slimy.
- When buying meat, you should ask the seller to cut along the grain and avoid meat with small white cysts interspersed between the fibers, as this may indicate that the meat is infected with larvae, which can adversely affect your health when consumed.
Hopefully, with these 2 recipes for pork belly rolls, you and your family will have more delicious dishes for meals together. Wishing you success!
*Refer to images and recipes from the YouTube channel Cooky TV and Marion’s Kitchen
