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Preparation
15 minutes
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Processing
30 minutes
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Difficulty
Easy
Ingredients for Mixed Rice Paper with Pork Fat For 3 people
Rice paper 200 gr Pork fat 400 gr Satay 2 tablespoons Vinegar 2 tablespoons Chopped lemongrass/ minced shallots/ minced garlic/ chopped onion 2 tablespoons Chili sauce 1 tablespoon Green onions 1 sprig Sugar/ salt a little
How to choose fresh and delicious ingredients
How to choose fresh and high-quality pork fat
- It is advisable to choose shoulder fat or neck fat instead of using belly fat so that when frying, the fat will be crispier, richer, and more fragrant.
- You should select pieces of fat that have good elasticity when pressed, with a pinkish-white color that is not dark or slimy, especially if there is a foul smell because that piece of fat may have been stored too long, posing health risks.
- Buy pork fat from reputable places that have been inspected by health authorities to ensure food safety.
How to choose rice paper
- Choose rice paper that is not too white, with a moderate thickness so that when mixed, it becomes chewy and does not break easily.
- Check the expiration date of the rice paper before buying; if the packaging does not have an expiration date, be sure to look for small dark spots on the surface, which could indicate mold.
How to prepare Mixed Rice Paper with Crispy Pork Fat
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Prepare the ingredients
When buying pork fat, you should wash it thoroughly with salt, let it drain completely, and cut it into square pieces about 2cm.
Then you use scissors to cut the rice paper into long strips or squares, depending on personal preference.
After washing, chop the green onions.
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Fry Pork Fat
Place a pan on the stove, wait for the pan to heat up, then add the pork fat and stir continuously for about 15 minutes until a lot of fat has rendered and the cracklings are golden brown, then turn off the heat.
After that, scoop the cracklings onto a plate lined with paper towels to reduce fat intake.
Tip:- You can use a little lemon juice to make the cracklings more golden and crispy.
- When frying pork fat, keep the heat medium so the cracklings do not burn and the fat doesn’t splatter.
- Do not fry for too long as it will cause the cracklings to shrink, burn, and taste less delicious.
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Make the rice paper salad dressing
You place a pan on the stove, add a little cooking oil (you can use the fat from the previously fried pork cracklings), wait for the oil to heat up and add 30g of ingredients including minced lemongrass, garlic, shallots, and onions to sauté until fragrant.
Next, when you can smell the aroma from the mixture, add 35ml of vinegar, sugar, chili sauce, and the prepared chili paste along with 30ml of water into the pan and stir well to combine the ingredients into a thick mixture.
How to check if the oil is hot: Dip a chopstick lightly into the oil, if you see bubbles rising around the chopstick, it means the oil is hot.
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Stir-fry pork cracklings with the dressing
Add the chopped green onions and the fried pork cracklings to the mixture and continue to stir for about 3 – 5 minutes until fully absorbed with the seasoning and then turn off the stove.
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Final product
The plate of mixed rice paper with pork fat looks incredibly appealing and has a delicious, unique flavor.
The rice paper is soft but still retains its chewiness, combined with golden, crispy pieces of pork fat, with a slight spiciness from chili sauce and satay, enhanced by the fragrant taste of fried onion and garlic that is irresistible.
Hope the recipe for mixed rice paper with crispy pork belly shared by Dien May XANH can help you create a delicious snack to treat your family and friends. What are you waiting for? Try it right away, and wish you success!
