On the pig, there is a meat portion called “nọng”. This is the meat filtered from the face and chin of the pig. They are not thick and not abundant. Each pig weighs about 2kg. But this meat part is special because it has alternating layers of lean meat and fat, creating thin lines of fat.
When eating this meat part, it is not dry like lean meat, not fatty like pork belly, not tough like pork butt, and softer than shoulder. Especially, due to the structure of the fat lines, pork nọng (pig nọng) is more delicious and appealing, suitable for the taste preferences of many people.
Pork nọng is the most expensive meat part of the pig
To have pork nọng, the slaughterers and meat sellers have to carefully filter to get this meat part. Some people don’t even have time to filter it out for sale. Each pig has about 1-2kg of this meat nọng. Because of the small quantity and special structure, the price is usually higher than other meat. There are even times when pork nọng is expensive, even hundreds of thousands per kilogram. Many restaurants have to import frozen pork nọng to make dishes for customers.
Due to the alternating layers of meat and fat, pork nọng is soft, crispy, not greasy, and juicy, making it tasty. Pork nọng is not commonly sold everywhere, and many sellers are reluctant to sell this part separately.
Pork nọng simmered in soy sauce and sugar
Preparation: 500g pork nọng
2 stalks lemongrass,
2 chili peppers,
3 peeled garlic cloves,
1 piece ginger,
2 purple onions, green onion
Fish sauce, sugar, pepper
Instructions:
Wash the pork nọng, then cut it into small square pieces. Add 1 tablespoon of fish sauce and 1/2 teaspoon of pepper to the meat, squeeze it to absorb the spices, and let it sit for 15 minutes for the flavors to penetrate the meat.
Chop the lemongrass, onion, garlic, chili peppers, and ginger, then grind or mince them. Rinse the green onion, and chop it.
Simmering the delicious pork nọng: Heat the pan, then add cooking oil. Stir-fry the lemongrass, onion, and garlic until fragrant. When the lemongrass, onion, and garlic turn slightly golden, add the meat and stir-fry evenly. When the meat is cooked and tender, season it to taste, add 1/2 cup of water, cover the pan, simmer over low heat until the water evaporates, and the meat becomes firm again. This dish, served with white rice, will be very appetizing.
How to make delicious fried pork nọng
Preparation:
– Pork nọng (lean meat): 300g
– Marinade, garlic, purple onion, pepper sauce, soy sauce, crispy batter, cold water, cooking oil, hoisin sauce
Instructions:
After washing the pork nọng, cut it into large thin pieces for quick frying. Finely chop the garlic and purple onion.
Place the pork nọng in a bowl, add the marinade or pepper sauce, mix well to marinate. Then, add two tablespoons of crispy batter to the meat, pour in some cold water, and mix well. Let it marinate for about 5 minutes before frying.
Heat the oil in the pan, then cook the pork nọng until it turns golden. Flip it over to ensure both sides are golden. Then, add the chopped garlic and onion to release the aroma. Take out the pork nọng and let it drain. Then, thinly slice it into bite-sized pieces.
Pork nọng for making char siu
Preparation:
400g pork nọng
1 pack of Thai char siu seasoning
1 tablespoon honey
1 clove of garlic
1 dried shallot
Instructions:
After rinsing the pork nọng, cut it into long and thick pieces, about 1-2cm thick. Marinate the pork with 1 pack of char siu seasoning and 1 tablespoon of honey for about 2-3 hours. Crush the garlic and shallot.
Put the pork into a pot, then add the crushed garlic and shallot, and simmer until the water is almost dry, then turn off the heat. Put some oil in a hot pan, then quickly fry the pork nọng. Flip the pork and fry until both sides are golden. Then, add the minced garlic and shallot to release the fragrance. Take the pork nọng out of the pan and slice it into bite-sized pieces. You can add some sauce if desired.
Pork nọng is a delicious type of meat. If you want to enjoy this type of meat, remember to go to the market early and ask the meat seller for filtered meat.
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