Golden crispy one-dried belly pork, rich and fragrant, served with white rice is guaranteed to be delicious beyond words. The method for making this dish is extremely simple and you can easily turn it into fried dishes, grilled dishes after completion, let’s cook with TasteVN right now!
1. Crispy one-dried belly pork
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Preparation
45 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Crispy One-Dried Belly Pork For 8 people
Belly pork 2 kg Lemongrass 7 stalks Garlic 1 bulb Five-spice powder 1 packet (10g) Annatto oil 3 tablespoons (to help the meat color) Chili powder 1 teaspoon Cooking oil 500 ml Fish sauce 2 tablespoons Common seasonings a little (salt/ sugar/ seasoning powder/ monosodium glutamate/ pepper)
Ingredient image
How to Prepare Crispy Fried Pork Belly
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Prepare Ingredients
First, rub salt evenly over the piece of meat for 1 – 2 minutes, then rinse it thoroughly with water.
How to clean pork belly, no odor:
- Method 1: Soak the pork belly in rice water for 15 minutes, then take it out and rinse it clean to effectively eliminate odor.
- Method 2: Use crushed ginger to rub on the pork belly and let it sit for 5 minutes, then rinse with water; this way, the meat will be clean and odor-free.
Next, wash the lemongrass and chop it finely along with 1 clove of garlic.
Tip: To save time chopping lemongrass and garlic, you can put the ingredients into a blender and blend until smooth.
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Marinate the Meat
Place the prepared meat, chopped lemongrass, garlic, 1 packet of five-spice powder, 1 teaspoon of salt, 6 teaspoons of sugar, 4 teaspoons of seasoning powder, 2 teaspoons of monosodium glutamate, 1 teaspoon of pepper, 2 tablespoons of fish sauce, and 1 teaspoon of chili powder into a bowl.
Mix well to let the meat absorb the seasonings and marinate for at least 30 minutes.
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Dry the meat
Next, dry the marinated meat in the sun for 2 hours.
Tip: To make the meat dry and preserve it longer, you can dry it for 4 – 5 hours if you have the time.
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Finished Product
Sun-dried pork belly has a light crispy golden skin, while the meat inside is perfectly cooked, tender, fragrant, and soaked in spices, ranging from salty, sweet, and fatty to spicy.
This dish is extremely suitable for pairing with white rice, sticky rice, or bread, so get into the kitchen and try it out!
2. Grilled Sun-dried Pork Belly
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Grilled Sun-dried Pork Belly Serves 4 people
Pork belly 2 kg Chili 2 pieces Lemongrass 5 stalks Shallots 2 bulbs Garlic 1 bulb Ginger 1 bulb Five-spice powder 1 teaspoon Chili powder 3 teaspoons Honey 4 tablespoons Chili sauce 2 teaspoons Oyster sauce 3 tablespoons Fish sauce 3 tablespoons Common spices a little (salt/sugar/seasoning powder/msg/ground pepper)
How to Prepare Grilled One-Sun Pork Belly
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Prepare the Ingredients
To clean and eliminate the odor from the pork belly, rub the meat with a little salt and crushed ginger, then rinse with clean water, cutting it into pieces along the grain about 2 finger widths wide.
At the end of each piece of meat, use a knife to pierce a small hole, making it easier to thread the string through when drying the meat, allowing it to drain.
Peeled garlic and shallots. Trim the roots and green leaves of the lemongrass and wash it clean. Remove the stems from the fresh chili. Chop everything finely or put it in a blender.
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Marinating the meat
Prepare a large bowl to make the marinade mixture including: all the minced garlic, shallots, lemongrass, fresh chili, 3 tablespoons of fish sauce, 3 tablespoons of oyster sauce, 2 teaspoons of seasoning, 2 teaspoons of sugar, 1 teaspoon of monosodium glutamate, 2 teaspoons of ground pepper, 2 teaspoons of chili sauce, 1 teaspoon of five-spice powder, and 3 teaspoons of chili powder, then mix the mixture well.
Tip:
- If there are elderly people and young children at home, you should reduce the amount of chili.
- If you like sweet, you can increase the amount of sugar by about 1 – 2 teaspoons more.
After mixing the marinade thoroughly, add the pork belly and rub it evenly so that the marinade penetrates each piece of meat. Do this for 5 – 7 minutes, wrap tightly with plastic wrap, and place in the refrigerator for 2 – 3 hours (you can leave it overnight if you have time).
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Drying the pork belly in sunlight
You can use string or nylon thread to thread through the end of each piece of meat and hang it outside in strong sunlight, preferably from around 11 AM to 2 PM.
Tip:
- If there is no place to hang, you can dry it on a bamboo mat or tray, flipping it to dry the other side after about 2 hours.
- When drying, you should use a piece of nylon or mosquito net to carefully cover it to avoid flies or insects from getting in.
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Completion
Sun-dried pork belly after drying sufficiently should be cut into thin slices (or kept as a long piece about the size of a finger), then brush a thin layer of honey on the surface of each piece of meat.
Prepare a baking tray and place it in the oven to bake at a temperature of 200 degrees Celsius for about 10 minutes.
Additionally, you can also grill it on charcoal or pan-fry it over low heat for about 10 minutes until it is evenly golden.
Tip: To keep the meat moist, tender, and juicy when eating, you should grill or pan-fry the meat whole, and when serving, just slice it thinly.
Finally, serve it on a plate and enjoy!
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Final Product
Grilled one-sun-dried pork belly with crispy edges, has a chewy and crunchy texture, while still retaining a soft and sweet flavor inside. It is sure to satisfy even the most discerning guests.
This dish should be dipped in chili sauce or lime chili salt, making it perfect as a snack or enjoyed with white rice. Wishing everyone successful execution.
How to Choose Fresh and Delicious Pork Belly
- You should choose pork belly pieces that have a balanced amount of meat and fat to avoid greasiness when eating.
- Good pork belly will have a layer of cloudy white fat, pink-red meat, and a dry outer membrane that feels non-sticky to the touch.
- Choose meat that still feels elastic when pressed, and the piece should still be firm. Fresh meat will have the characteristic smell of raw meat, while spoiled meat will have a foul, rotten, or strange odor.
- Avoid buying pork belly pieces with too thin a layer of fat as they may be sourced from pigs raised with lean meat enhancers.
- Avoid selecting pieces of meat that are mushy; when touched, they should not lose their elasticity and firmness. The meat may have strange blood spots.
See details: How to Choose Fresh and Delicious Pork Belly
Tips for successfully drying pork belly in the sun
- It is best to choose sunny days to do this; when drying the meat, it will be just dry enough and tastier.
- You should only dry it for a maximum of 2 days, and bring the meat inside at night to avoid dew that can spoil the meat.
- Do not dry it too much in the sun as it will make the meat too dry, making it less tasty and prone to unpleasant odors.
- To ensure the meat dries evenly and absorbs enough sunlight, hanging it to dry is better than laying it on a tray or bamboo mat.
How to store sun-dried pork belly
- You can put each piece of meat into individual food storage container and keep it in the freezer for about 1 month.
- When you want to eat, just take it out to thaw, pan-fry it over low heat for about 20 – 30 minutes until golden brown.
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The dish crispy sun-dried pork belly is rich in flavor, complements rice, and is extremely delicious. Let’s make it together with TasteVN to change up your meals. Wishing you success!
