How to make dry pork – delicious and simple dry pork from fatty belly meat

How to make dried pork

• 1

  Prepare the pork belly

  When buying pork, you wash the meat by rubbing salt on the surface to clean it and reduce the smell, then rinse with clean water.

  Next, use a paper towel to dry the surface of the skin, use a knife and a cutting board to cut it into thin slices, no more than the width of a finger (to help the skin dry quickly and become crispy).

  Tip: To eliminate the smell of the meat, first wash the pork with water, then rub salt on the surface of the meat to wash it thoroughly, and then rinse with regular water. You can also rinse with boiling water once more to help the meat be whiter and smell better.

  See details: How to remove the smell of meat

  

  

  

  
• 2

  Mixing spices and marinating meat (2 types)

  First, we prepare the spices to marinate the meat, adding 1 tablespoon of fish sauce, 1 teaspoon of chicken seasoning powder, 1 teaspoon of salt, 2/3 teaspoon of sugar, 1 teaspoon of ground pepper, and 1 teaspoon of oyster sauce.

  Next, we move to the marinating stage, adding the mixed spices to the meat, then mixing thoroughly and placing it in the fridge fridge for 5 – 15 minutes.

  

  
• 3

  Marinating lemongrass

  After completing the previous step, wash the lemongrass and finely grind the lemongrass, garlic, and chili using a blender. Alternatively, you can chop it finely with a knife. Next, we add this mixture and mix it with the meat.

  

  
• 4

  Drying pork

  We will use the oven to dry the meat, take out the grilling rack, and arrange the meat on the rack. Then put the meat in the oven and start setting the machine to 60 degrees Celsius, drying for 4 and a half hours. Every 2 hours, we turn the meat to ensure it cooks evenly.

  Tip: You can sun-dry the meat under sunlight for 6 hours, and every 3 hours, you need to flip it to ensure even cooking.

  

  
• 5

  Final Product

  After completing the dish, we have a delicious and attractive dried pork, with a bit of spiciness from chili and the fragrant smell of lemongrass, creating an irresistible flavor for the dish.

  We can store it for a long time in the refrigerator and can use it for frying or stir-frying.