Preparation

10 minutes
Cooking

30 minutes
Difficulty

Easy

If you are too bored with dishes made from pork such as: braised dish, boiled, stir-fried… Today, try to change the taste for your family with fried pork served with spicy and sour Thai sauce. The method is extremely simple, so let’s join TasteVN to the kitchen right away!

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1 Prepare and boil the meat

2 Cut the meat

3 Prepare other ingredients

Ingredients for crispy fried pork belly with Thai fish sauce Serves 3 people

Pork belly 300 gr Lemongrass 2 stalks Sliced ginger 20 gr Fish sauce 2 tablespoons Seasoning powder 1 teaspoon MSG 1/2 teaspoon Sugar 1 tablespoon Chili sauce 1 tablespoon Tamarind juice 5 tablespoons Crispy frying flour 2 tablespoons Minced garlic 10 gr Minced chili 5 gr Kaffir lime leaves 6 gr

Tools: pan, pot, knife, cutting board,…

Tips for choosing good pork belly:

Good pork belly has a balanced ratio of fat and meat, so when enjoying it, you won’t feel greasy from too much fat or too dry from too much lean meat.
You should choose meat with a thick outer skin, a fat layer about 1.5cm – 2cm thick, and lean meat tightly attached to the fatty part. However, to achieve the best taste, you should not buy meat with an outer skin that is too thick as this is pork that has been raised for many years, which will not taste good.
Pay attention to the color of the pork; good pork belly has a dry outer skin, bright red or pink color. The meat after being cut should have a beautiful bright pink color, with white-pink skin that is soft. The fat interspersed with the meat should be bright white and firm.
Fresh and good meat will have a distinctive smell, so when buying pork, you should pay attention; if the meat has an unusual smell, it is best to avoid purchasing it.
The elasticity of pork belly is very good, so you should check it carefully before buying. Press your hand into the meat, if the dent returns to its original state quickly, then that is good pork.

Ingredients for crispy fried pork belly with Thai sauce

How to make crispy pork belly with Thai fish sauce

1
Prepare and boil the meat

Wash the pork thoroughly under running water several times, then dissolve a little salt in water and soak the meat for 10 minutes.

Finally, rinse the meat again with clean water and let it drain.

Place a pot of water on the stove, add 300g of pork, 2 stalks of lemongrass, and 20g of sliced ginger. Boil the pork for 20 – 30 minutes.

After the meat is cooked, take it out and soak it in cold water, then let it drain.
Tip:
- Boiling the meat with baking soda first will help the skin puff up, making it crispier when fried and preventing oil splatter.
- Additionally, it helps reduce frying time, so the meat won’t dry out, and when eaten, it will be juicier and tastier.
2

Cut the meat

After draining, slice the meat into thin pieces about 1cm thick.
3

Prepare other ingredients

Wash the chili and garlic, then chop them finely.

Wash the lime leaves and chop them finely.
4

Marinate the meat

Put the cut meat into a large bowl, add 1 teaspoon of seasoning, 1/2 teaspoon of MSG, and 2 tablespoons of flour for frying, then mix well.

Marinate the meat for 10 minutes.
5

Fry the meat

Place a pan on the stove, then add oil to the pan.

When the oil is hot, drop each piece of meat in to fry until golden and crispy on both sides.

Tip: To prevent oil from splattering while frying the meat, add a cup of cornstarch when the oil is hot, then fry the meat. This method not only reduces oil splatter but also makes the pork skin crispier and tastier.
6

Make the sauce

Add 2 tablespoons of cooking oil, 10g of minced garlic, and 5g of minced chili to the pan and stir until the garlic is golden and fragrant.

Next, add 5 tablespoons of tamarind juice, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of chili sauce, then stir well.

Finally, add finely chopped kaffir lime leaves to complete.
7

Final product

Serve the fried pork on a plate with the sauce, garnished with tomatoes and cilantro for decoration.

Crispy pork belly dipped in Thai fish sauce is a perfect combination of the crunchiness of pork skin, the tender sweetness of the meat, and the distinctive sour and spicy flavor of the Thai fish sauce. This dish will be even more fragrant when enjoyed with hot white rice!