1. Preparation
- Select pork belly with a good mix of lean and fatty meat to ensure it doesn’t dry out when cooked. You may choose to keep or remove the skin, depending on your preference. Rub the meat with coarse salt, then rinse to remove any unpleasant odors. Using a sharp knife, slice the meat into bite-sized pieces, approximately 0.5 cm thick. Avoid cutting it too thin, as it may shrink during cooking, and not too thick, to ensure even cooking.
- Prepare the other ingredients: Onions go exceptionally well with pork, especially when caramelized, adding an unforgettable aroma and flavor to the dish. Thinly slice the onions and set aside. Wash and cut the scallions into sections. Prepare the caramel sauce by heating it until it reaches a syrupy consistency and turns a deep amber color. Some people choose not to use caramel sauce and instead add sugar during cooking, but the flavor and color won’t be as authentic as when using the sauce.
Ingredients for Stir-Frying Pork
2. Cooking Process
- Place the pork belly slices in a hot pan, allowing each side to sear and turn golden brown. Once the meat has rendered some fat and is evenly browned, carefully drain the excess fat from the pan. Avoid overcooking at this stage, as it may dry out the meat.
- Reduce the heat to medium and quickly add 2 tablespoons of fish sauce, 1 tablespoon of sugar, and 1 tablespoon of caramel sauce to the pan. Toss to coat the meat evenly on all sides. Next, add the sliced onions and continue to stir-fry. The fish sauce and sugar will combine to form a beautiful reddish-brown glaze, and the onions will release their aromatic fragrance.
- As the meat starts to become slightly sticky, adjust the seasoning to your taste, and add the scallions and chilies. Give it a final toss, sprinkle with ground pepper, and turn off the heat. Serve hot and enjoy!
Stir-Frying Pork Belly: Adding One Secret Ingredient for a Golden, Flavorful Dish
3. Final Product
Each slice of pork belly has a charred edge, with translucent fat, a deep reddish-brown color, and an irresistible aroma. This dish, paired with crab soup and pickled green tomatoes, creates a unique summer meal in Northern Vietnam.
- Choose pork belly with a natural fresh pink color and a good mix of lean and fatty meat. It should have a bouncy texture when pressed.
- Do not marinate the meat beforehand, as it will release water during cooking and affect the charring process.
- Stir-fry the pork belly in two steps: first, sear the meat in a hot pan to char the edges and render some fat. Then, add the sugar, fish sauce, and caramel sauce to glaze the meat and give it a beautiful color. Add the onions later to prevent them from drying out. Just before turning off the heat, add the scallions, chilies, and ground pepper to complete the dish’s flavor profile.
- After serving the meat, you can add a few spoons of cooked rice to the pan and mix it with the remaining sauce. The sauce, with its blend of salty, sweet, and spicy flavors, along with the aroma of fried onions, evokes nostalgic memories of traditional pan-fried rice, a beloved dish of many generations.
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