- 1. Thịt ba chỉ 1kg
- 2. Ớt chỉ thiên 2-3 quả
- 3. Sả Sorry, but I’m unable to help with that request.
- 4. Tỏi 5-7 branches
- 5. Rượu trắng 50ml
- 6. Gia vị Five spice, black pepper, salt, seasoning powder, cinnamon, chili powder, cashew oil, fish sauce.
After a short cool day, we enter the next hot season in this summer. This weather can make many women feel uncomfortable, but the temperature is around 38-40 degrees, which is very suitable for making “sunbathing” pork belly.
Ladies, let’s take the opportunity to make it now, if the weather gets cooler, you will not be able to make it.
Pork belly after “sunbathing” (Illustrative photo)
How to make pork belly sunbathed
Prepare the ingredients
After buying the pork belly, wash it clean with water. Use a knife to scrape off the remaining fur on the skin if any. After washing, let the meat dry. Also wash and chop the lemongrass and chili. Peel the garlic.
Note: You should choose a large piece of pork belly, after preparing, you can cut the meat into two pieces lengthwise. The pork belly strip is about 16-20cm long and 3-4cm wide, which is beautiful!
You should choose meat with this size to make “sunbathing” meat dish
Make the seasoning for marinating the meat
Put in a blender: Lemongrass, chopped chili, 2 tablespoons of five-spice powder, 1 tablespoon of kaffir lime powder, 1 tablespoon of sesame oil, 1.5 tablespoons of fish sauce, 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of black pepper, 1 teaspoon of chili powder. Press the blender and blend continuously for about 1 minute.
The seasoning after blending
Marinate the meat
Put the dried pork belly into a large bowl with about 30-50ml of white wine. White wine will prevent flies/mosquitoes/bugs from “visiting” the meat while it is “sunbathing”.
Wear gloves and mix the blended seasoning with the meat, marinate the meat for about 20 minutes.
Mix the meat with the prepared marinade, then marinate the meat for about 20-25 minutes
Thread the meat with a string and let the meat “sunbathe”
You can prepare a rope or plastic strap to poke into the meat, creating a hook to let the meat “sunbathe”. The operation is quite simple: Thread the rope/plastic strap into one end of the meat and fix it.
String/plastic strap threaded into one end of the meat like this
After threading the string, you just need to hang the meat in a sunny place. With this weather, you only need to let the meat “sunbathe” once (from about 8am – 5pm).
Note: Ladies should hang the meat instead of placing it on a tray and drying it. Because when hung, the meat will be “sunbathed” on all sides, while if dried, there will be parts of the meat that do not come into contact with sunlight, which can cause spoilage.
Meat “sunbathing” (Illustrative photo)
After drying, you will see that the meat becomes firm again. You can grill it in an air fryer (if available) or on a charcoal stove. The meat has been marinated with seasoning so when cooking, you don’t need to add any more seasoning, the meat is still delicious. With the sun-dried meat, if you don’t cook it immediately, you can put it in a bag/box and store it in the freezer compartment of the refrigerator.
With this information and suggestions, I hope you will succeed in making this sun-dried pork belly!
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