Food & Receipts

The Ultimate Pork Belly Delight: Crispy, Tangy, and Tender

With this mouth-watering recipe, your home-cooked meals will be taken to the next level. Treat your taste buds to a delightful adventure with this delicious and nutritious pork belly dish, a unique twist on a classic favorite. This lip-smacking pork belly with fermented ginger will tantalize your palate and leave you craving more. It's a flavorful feast that's sure to impress!

Administrator

13 July, 2024

Pork belly is renowned for being one of the most delicious cuts of pork, offering a unique blend of fat and lean meat. With this versatile ingredient, you can create a myriad of mouth-watering dishes such as braised pork belly, pan-fried crispy pork belly, grilled pork belly rolls with kimchi and mushrooms, sweet and sour pork belly, boiled pork belly, and even marinated pork belly.

Additionally, you can learn how to make a simple yet delectable dish called “Pork Belly in Fermented Bean Curd Sauce with Ginger.” The recipe is provided below.

1. Ingredients for Pork Belly in Fermented Bean Curd Sauce with Ginger

– Pork belly: 500 grams

– Crushed fermented beans (mẻ): 1 tablespoon

– Shrimp paste (mắm tôm): 1 tablespoon

– Turmeric powder: 1 tablespoon

– Lemongrass (sả): 2 stalks

– Shallots: 4 small cloves

– Ginger: 1 large knob

– Egg yolk: 1 piece

– Crispy coating mix (bột chiên giòn): 40 grams

– Makrut lime leaves (lá móc mật)

– Seasoning: 1 tablespoon of seasoning powder, 2 tablespoons of sugar, 1 tablespoon of cooking oil

Pork belly is one of the most delectable cuts of pork.

2. How to Make Pork Belly in Fermented Bean Curd Sauce with Ginger

Step 1: Prepare the Ingredients

– Rinse the pork belly and pat it dry. Cut the meat into bite-sized pieces.

– Clean the ginger, removing any damaged parts, then blend it with 100ml of water. Strain the mixture to obtain ginger juice, and set the pulp aside.

– Peel and rinse the shallots and lemongrass, then finely chop them.

Step 2: Marinate the Pork Belly

– In a clean bowl, combine the pork belly with 1 tablespoon of crushed fermented beans, 1 tablespoon of shrimp paste, 1 tablespoon of turmeric powder, 2 teaspoons of sugar, 1 tablespoon of seasoning powder, 1 tablespoon of cooking oil, 4 chopped shallots, 2 chopped lemongrass stalks, and 100 ml of ginger juice.

– Mix well with a pair of chopsticks and let the meat marinate for about an hour to absorb the flavors.

After marinating the pork belly for an hour, mix in the ginger pulp and crispy coating mix.

Step 3: Add Makrut Lime Leaves and Coating Mix

– To the marinated pork, add 1 egg yolk, 20 grams of crispy coating mix, and the reserved ginger pulp. Mix well.

– Finally, add the Makrut lime leaves and the remaining 20 grams of crispy coating mix to give the meat a thin, crispy coating.

Step 4: Fry the Pork Belly

– Heat a pan with oil over high heat. Once the oil is smoking hot, carefully add the pork belly pieces and fry until golden brown. Flip the pieces to ensure even cooking and a crispy texture.

– When the meat is cooked to your desired doneness, remove it from the oil and sprinkle with white sesame seeds for added flavor and presentation.

The resulting dish will have an enticing aroma and a delightful combination of textures. The pork belly will be tender and juicy on the inside, with a crispy exterior. The unique fragrance of ginger, combined with the Makrut lime leaves, enhances the overall flavor of the dish. This mouth-watering creation can be enjoyed with hot rice or as a tasty snack with drinks.

Enjoy this delicious pork belly dish with hot rice or as a tasty snack with drinks.

3. Notes for Preparing Pork Belly in Fermented Bean Curd Sauce with Ginger

– If you prefer a less oily dish, consider using an air fryer to cook the pork belly instead of a traditional pan.

– For the best results, choose a piece of pork belly with a balanced ratio of lean meat to fat. This ensures the dish is neither too greasy nor too dry.

– If time permits, marinate the pork belly for 4 to 5 hours, or even overnight in the refrigerator. This will allow the flavors to truly penetrate the meat, resulting in a more flavorful dish.

Frequently asked questions

The ultimate pork belly delight is a combination of crispy, tangy, and tender textures and flavors. To achieve this, the pork belly should be prepared using a two-step process: brining and roasting. First, brine the pork belly overnight to infuse moisture and flavor into the meat. Then, roast it in a hot oven to render the fat and create a crispy exterior while keeping the meat tender and juicy.

Brining is essential as it helps to break down the tough connective tissues in the pork belly, making it more tender. It also adds moisture, which ensures the meat doesn’t dry out during cooking, resulting in a juicy and flavorful final product.

The brine solution is a mixture of water, salt, sugar, and optional flavorings such as garlic, bay leaves, and peppercorns. The ratio is typically 1 cup of salt and 1 cup of sugar per gallon of water, but this can be adjusted to personal preference. The brine should be heated until the salt and sugar dissolve, then cooled before submerging the pork belly in it.

The roasting time will depend on the thickness of your pork belly and your desired level of doneness. For a thicker cut of pork belly, roast it at 400°F for 30 minutes, then lower the temperature to 325°F and continue roasting for an additional 30-45 minutes. This will ensure the fat renders properly and the meat is cooked through.

This crispy and tangy pork belly dish is delicious served with a variety of sides. Try pairing it with a fresh salad, roasted vegetables, mashed potatoes, or a fruity chutney. For a heartier meal, serve it with rice or noodles, and don’t forget to drizzle some of the delicious pan juices on top!