Pork tail is an extremely ideal ingredient for you to transform into delicious and nutritious dishes for your family. If you still don’t know how to prepare it, let’s get into the kitchen with TasteVN to learn 3 enticing fried dishes recipes right away!
1. Fried Pork Tail with Tắc Sauce
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Preparation
2 hours
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Fried Pork Tail with Tắc Sauce Serves 4
Pork tail 200 gr (about 3 pieces) Tắc juice 50 ml Salt 1/2 tablespoon Fish sauce 50 ml Ginger 5 gr White sugar 50 gr Garlic 10 gr Chili 10 gr Lemongrass 20 gr Tắc 3 fruits Cooking oil 100 ml
Ingredient Image
How to make Fried Pork Tail with Salted Kumquat
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Prepare the pork tail
Wash the pork tail thoroughly and let it drain. Place a pot on the stove, add the pork tail, and boil for 30 minutes over medium heat with 5g of ginger to reduce the odor.
Remove the pork tail and wash it clean with water, pat it dry, and use a fork to poke lightly into the pork tail so that the skin can absorb the salted kumquat juice better.
Mix 50ml of kumquat juice with 1/2 tablespoon of salt, stirring well until dissolved. Then, spread the mixture over the pork tail.
Take the pork tail out to sunbathe for about 2 to 3 hours until the skin is completely dry.
Tip: Applying kumquat juice and salt, then sunbathing the pork tail will help it become crispier and more delicious when fried. If you want the fried pork tail to be attractively crispy, don’t skip this step!
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Prepare other ingredients
Wash the lemongrass and cut it into thin slices. Slice the kumquat thinly.
Chop or mince the chili. Peel and mince the garlic.
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Prepare the tamarind fish sauce
Place a pan on the stove, bring 50ml of fish sauce and 50gr of sugar to a boil over low heat until the sugar completely dissolves, then turn off the heat and let the fish sauce mixture cool.
Once the fish sauce has cooled, pour it into a bowl.
Add 10gr of minced garlic, 10gr of minced chili, and 20gr of lemongrass that you prepared earlier into the bowl of fish sauce, then add a few small slices of tamarind and mix well to complete the dipping sauce.
Tip: You should wait for the fish sauce to cool completely before adding garlic, lemongrass, tamarind, etc. If the fish sauce is still hot, it will make the tamarind bitter and not tasty.
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Fry the pig’s tail
Place a pan on the stove, turn on medium heat until the oil is hot, then add the pig’s tail to deep fry. Fry until the pig’s tail is golden and crispy, then remove and place on paper towels to drain.
Cut the fried pig’s tail into bite-sized pieces, arrange them on a plate, and enjoy!
Tip:
- The skin of the pig must be very dry when frying to avoid oil splatter and to make it crispier.
- Chop the pig’s tail at the joints for better taste and to avoid it breaking apart!
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Final Product
Crispy fried pig tail, delicious with a fatty crispy skin, and a rich sweet and sour dipping sauce of lemongrass and calamondin, just hearing about it makes it sound really appealing. Let’s enjoy it right away!
2. Fried Pig Tail with Fish Sauce
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Preparation
45 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried Pig Tail with Fish Sauce For 2 people
Pig tail 2 pieces Coarse salt 2 tablespoons Chili 5 pieces Shallot 1 bulb Garlic 1 bulb (peeled) Galangal 1 bulb (chopped) Ginger 1 bulb (chopped) Green onion 1 stalk Lemongrass, smashed 1 stalk Chopped ginger 2 tablespoons Soy sauce 2 tablespoons (soy sauce) Lime juice 15 ml Fish sauce 2 tablespoons MSG 1 tablespoon Seasoning powder 1/2 tablespoon Sugar 1.5 tablespoons Chili sauce 1 teaspoon Satay 1 teaspoon Cooking oil 100 ml
Ingredient Image
How to Prepare Fried Pork Tails with Fish Sauce
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Prepare the Pork Tails
Place 2 pork tails, 2 tablespoons of coarse salt, 2 tablespoons of minced ginger, and 15ml of lemon juice into a large bowl. Use your hands to rub the mixture evenly over the pork tails for about 5 – 7 minutes to clean off dirt, then rinse with clean water.
Bring a pot of water to a boil, add the pork tails, 1 tablespoon of minced ginger, 1 green onion, 1 smashed lemongrass stalk, and 2 tablespoons of soy sauce. Boil the pork tails for about 7 minutes, then remove and let drain.
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Marinate the Pork Tails
In a mortar, add 5 chili peppers, 1 shallot, 1 peeled garlic clove, 1 small piece of galangal, and 1 small piece of ginger. Use a pestle to pound the ingredients until well combined.
Add the prepared pork tails, the chili-garlic mixture, 2 tablespoons of fish sauce, 1 tablespoon of monosodium glutamate, 1/2 tablespoon of seasoning powder, 1.5 tablespoons of sugar, 1 teaspoon of chili sauce, and 1 teaspoon of satay into a bowl.
Put on gloves and mix well to ensure the pork tails are evenly coated with the spices, then marinate for 30 minutes.
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Fried Pig Tail
Place the oil pan on the stove, when the oil is hot, add the pig tail and fry over medium heat until cooked evenly, and the skin turns golden brown.
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Final Product
Fried pig tail with fish sauce has a chewy and crispy skin, while the meat is rich and fatty, super spicy, and fragrant with the distinctive aroma of galangal and ginger.
3. Crispy Fried Pig Tail
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Preparation
1 hour
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Crispy Fried Pig Tail Serves 2
Pig tail 300 gr Crushed lemongrass 1 stalk Small ginger sliced 1 piece Chili 1 piece Sugar 2 teaspoons Lemon juice 30 ml Salt 2.5 teaspoons Cooking oil 200 ml
Image of Ingredients
How to make Crispy Fried Pig’s Tail
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Prepare the pig’s tail
Clean the pig’s tail by scraping off the hair, wash it thoroughly with salted water, then let it drain.
After that, cut the pig’s tail into small pieces that are easy to eat.
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Boil and marinate the pig’s tail
Put a pot of water on the stove, when the water starts to boil, add 300g of pig’s tail, 1 crushed lemongrass stalk, and 1 small sliced ginger. Then, boil the pig’s tail for 20 – 25 minutes until cooked evenly.
Remove the pig’s tail and let it drain, then use a sharp skewer to poke evenly on the surface. This method helps the skin absorb the seasoning evenly, making it crispier when fried.
In a bowl, add the prepared pig’s skin, 1/2 teaspoon of salt, 10ml of lemon juice, and mix well with your hands. Cover tightly with plastic wrap and marinate for 30 minutes.
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Make chili salt
Put 1 chili, 2 teaspoons of sugar, and 2 teaspoons of salt into a bowl. Use a pestle to mash the mixture.
Finally, add about 15ml of lemon juice and stir well.
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Fry the pig tail
Place a pan with oil on the stove, when the oil is hot, add the pig tail and fry on low heat until golden and crispy.
Tip: You can add a little salt to the oil to prevent splattering and also help the skin of the pig become crispier.
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Final product
The pig tail after completion has a crispy skin, a nutty and fatty flavor, dipped in spicy salty chili salt, sweet and sour, incredibly delicious!
How to choose fresh and delicious pig tails:
- Choose pig tails that are long and have a lot of skin, they will taste better when fried.
- It’s best to go to the market early in the morning to select the best quality tails.
- Choose tails that are smooth-skinned, bright in color, with elasticity, rosy, and without any foul smell as these indicate healthy pigs, making them safe and delicious to buy.
- Avoid choosing tails that are too small as they may be from piglets affected by disease that are being sold off.
Tips for success:
- You should eat crispy fried pig tails right when they are hot; avoid leaving them out for too long as they will lose their crispiness.
- Only add dipping sauce when you are about to eat; if you pour fish sauce on early, the pig skin will absorb the sauce and become soft, which is not tasty.
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Wishing you success in making 3 ways to make fried pig tails with fish sauce, crispy fried and fried with tamarind sauce that are extremely delicious!
*Source for recipes and images from cooky.vn and the YouTube channel TUAN NGUYEN FOOD, What to eat here?
