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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Fried pork belly with tomato sauce is one of the dishes that goes well with rice for the family. The crispy fried pork belly combined with the sweet and sour salty taste of the sauce will make you eat it endlessly without getting bored. Let’s join TasteVN into the kitchen to make fried pork belly with tomato sauce right away!
Ingredients for Fried Pork Belly with Tomato Sauce For 3 people
Pork belly 500 gr Shallots 2 bulbs Green onions 2 stalks Tomatoes 4 fruits Common spices a little (sugar/ salt/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh pork belly
- To choose good pork belly for frying, you should select fresh pork belly that has a dry outer membrane, light red or bright pink color. When cut with a knife, the meat should have a pinkish-white color, slightly shiny, and the layers of fat in between should be bright white and firm.
- For pork belly used for frying, you can choose pieces with a slightly thick layer of fat, firm fat that is not too soft. However, you should not choose pieces with too thick a layer of fat as it will take quite a long time to fry the pork belly.
- Choose pieces of meat with a firm texture, not separated between the layers of fat and lean meat. The meat and fat should be tightly connected, and when held up, it should not feel too loose. The outer skin and fat layer should be moderately thick, about 1 – 1.5 finger joints.
- Choose meat with high elasticity. When you press it with your hand and then release, it should not leave a dent. Avoid selecting pieces of meat that have a sour, rotten, or any strange smell. Instead, choose meat that has a characteristic pleasant aroma.
How to choose fresh and delicious tomatoes
- Choose tomatoes with a bright red outer skin, evenly colored. The outer skin should be intact, with no scratches, and plump.
- Naturally ripened tomatoes usually have a mild fragrance, which can be easily noticed when smelling. In contrast, tomatoes that have been artificially ripened will not have any scent.
- Choose tomatoes that still have their stems attached, with the stems being fresh and not wilted. Naturally ripened tomatoes typically have stems that are tightly attached to the fruit, so when buying, you can gently pull to see if the stem comes off easily.
Note: If you don’t have time, you can also use pre-fried pork fat, but it won’t be as tasty!
How to prepare Pork Fat with Tomato Sauce
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Prepare the pork
Wash the pork thoroughly with diluted salt water, then rinse again with clean water to eliminate odors and dirt on the pork.
Use a knife to remove the pig skin, then cut the pork into thick slices so that when frying the fat, the meat does not shrink too much.
Effective ways to eliminate the smell of pork:- After cleaning the pork, place it in a pot of clean water, ensuring the water just covers the surface of the meat. Put the pot on the stove and boil for about 2 – 3 minutes, quickly remove all the meat, and rinse with clean water to effectively eliminate the smell.
- Alternatively, a simpler method is to soak the cleaned meat in diluted salt water for 25 – 30 minutes. Then rinse again with clean water.
See details: Quick and effective ways to eliminate the smell of pork
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Prepare other ingredients
Wash the shallots, peel them, then crush 2 cloves of shallots and finely chop the remaining 2 cloves.
Wash the tomatoes and then chop them into small pieces. Do the same with the green onions; wash them and cut into small sections.
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Fry the crispy pork fat
Place a pan on the stove, heat the pan over high heat. When the pan is hot, add the cut meat to the pan, stirring together with 2 crushed garlic cloves over medium heat. When the meat is slightly firm, add a bit of salt to preserve the crispy pork fat longer.
After about 7 – 10 minutes, the fat in the meat will render into the pan, and when the crispy pork fat is golden, remove it from the pan.
How to fry crispy pork fat without splattering oil:- You should add a little lemon juice to help the fat become more golden and crispy.
- When frying the crispy pork fat, keep the heat at medium to avoid burning or creating loud popping sounds that splatter outside.
- When frying, limit covering the lid to avoid steam collecting on the lid, causing water to drip into the pan and splatter oil.
How to store unused crispy pork fat:
- How to store dry crispy pork fat: After cooling, place the crispy pork fat in a jar/container lined with a layer of paper towel at the bottom, then cover and store at room temperature. With this method, the crispy pork fat will remain crunchy for 3 – 5 days.
- How to store rendered pork fat: Allow the pork fat to cool, then pour it into a bottle, close the lid, and store at room temperature or in the refrigerator refrigerator.
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Making fried pork fat with tomato sauce
Place a pan on the stove, add a little rendered fat into the pan. Add minced shallots and sauté until golden and fragrant. Next, add the tomatoes and stir well. Add a little seasoning, salt, pepper, and 1/2 cup of water. Cook the tomato mixture for 5 minutes until the tomatoes are completely soft.
Next, add the fried pork fat to the pan, using chopsticks to stir well so that the pork fat absorbs the flavors evenly. Season with fish sauce and seasoning to taste. Finally, add chopped green onions to the pan, and the dish of fried pork fat with tomato sauce is ready.
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Finished Product
Crispy fried pork fat, rich and fatty, combined with the sour, sweet, and savory tomato sauce will certainly make you eat more rice.
See more:
Above is a guide on how to make crispy pork belly with tomato sauce that is delicious, appealing, and flavorful for your meal. The recipe is really simple, isn’t it? Wishing you success in your cooking!
