Pork is a very popular food but it can get boring when it’s boiled or braised for too long. Let’s try a different flavor with marinated pork. This is a common dish during the end of the year and Tet, especially in the central region.
The marinated pork is flavorful, salty-sweet, tender, with the aroma of pepper. It goes well with rice and is also a great appetizer when wrapped in fresh vermicelli, raw vegetables, and dipping sauce.
The marinated pork has an attractive brown color, with soft skin and tender meat that is not dry.
Ingredients:
1 kg of pork. You can use pork belly, pork shoulder, or pork butt. But pork belly will be more tender and have both fat and skin. If you like more lean meat, you can choose pork shoulder. If using pork belly, choose a piece with even meat and fat without any loose fatty pieces.
500g red sugar
500ml good fish sauce
1 cup rice vinegar
Lemongrass, chili, green pepper, cloves, purple onion, garlic, ginger
Instructions:
Step 1. Prepare the pork
The pork should be fresh, tender, and not watery. Do not use frozen pork. Soak the pork belly in cold water or a mild saltwater solution, ginger wine to remove impurities and reduce the gamy smell. After soaking for about 30 minutes, rinse the pork thoroughly.
Peel off the outer layer of the lemongrass, wash it, and let it dry. Slice the lemongrass into 4 parts. If possible, sun-dry it.
Slice the garlic, sun-dry it.
Roast the purple onion and then rinse it.
Wash the green pepper and chili.
Wash the ginger and finely chop it.
Step 2. Boil the pork
After soaking, rinse the pork and place it in a bowl. Add sugar, salt, and finely chopped ginger to the pork, mix well, and marinate for about 30 minutes. Then rinse the pork with water.
Boil water and then add the pork. When the water boils again, turn down the heat and simmer the pork slowly until it is cooked. Avoid boiling the pork in high heat as it will lose its sweetness and become dry. Avoid boiling the pork in cold water as it will lose its sweetness into the water. Cook the pork until it is tender without being overcooked.
Prepare a clean bowl of cold water with ice. Remove the pork from the heat and place it in the bowl of cold water to make the meat white and beautiful, crispy without becoming soggy.
After about 10 minutes, remove the pork from the water and let it drain. Put the pork in the refrigerator for about 2-3 hours.
Step 3. Prepare the marinating sauce
How to make the marinating sauce: Add fish sauce, sugar, cloves, to a pot and boil until dissolved, stir evenly and then add vinegar. It’s best to make a fresh sauce for a more flavorful result. If using hot water, the sauce will not be thick. Cook the sauce for about 5 minutes to reduce the liquid, make sure to stir so that the sugar does not burn at the bottom of the pot. Then add lemongrass, green pepper, and chili along with cloves, purple onion. Turn off the heat and let it cool.
Clean a glass jar and wipe it dry, avoid it being wet as it will cause the sauce to become sour.
After marinating the pork, use a skewer to poke a few holes in the meat to help it absorb the seasoning faster.
Place the pork in the jar and pour the marinating sauce to cover the meat, do not let the meat float on the sauce. Marinate the pork for about 1 week before consuming. After marinating, store the pork in the refrigerator and enjoy it gradually.
Adjust the seasoning according to your preference, depending on the level of saltiness you prefer.
The marinated pork is a delicious dish with the salty taste of fish sauce, the sweetness of sugar, the spiciness of chili and pepper, and the aroma of ginger and cloves.
The finished marinated pork has a delicious taste, the pieces of meat are not soggy and have no strange smell or sliminess.
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