What is Pork Belly?
Pork belly, also known as pork skirt, is a cut of meat located around the abdominal cavity, close to the pig’s internal organs. This long, round piece of meat features a thin layer of fat surrounding the tender lean meat inside.
What sets pork belly apart is its unique texture—both tender and slightly chewy—and its rich, flavorful profile. Whether grilled, stir-fried, or boiled, this cut delivers an unforgettable taste experience.
Why is Pork Belly Considered a Rarity?
Each pig yields only about 300–500g of pork belly, making it a scarce delicacy. Due to its rarity and exceptional flavor, many butchers reserve this cut for personal use. Consumers often need to pre-order to secure it.
Nutritional Value of Pork Belly
Beyond its exquisite taste, pork belly is rich in protein, vitamins A and D, and essential nutrients that boost immunity, support eye health, and strengthen bones. When consumed in moderation, it’s not just delicious but also highly nutritious.
Delicious Pork Belly Recipes to Try
Pork belly can be transformed into a variety of mouthwatering dishes, from simple to sophisticated: Pork belly boiled and served with spicy chili fish sauce; stir-fried with pickled vegetables for a tangy, savory delight; charcoal-grilled to golden perfection; or stir-fried with garlic, shallots, and lemongrass for a bold flavor.
This small yet prized cut is a must-try for anyone who appreciates Vietnamese culinary traditions.
Here are some delicious pork belly recipes to explore:
1. PORK BELLY CONGEE
Ingredients:
– 150g long-grain rice
– 200g pork belly
– 200g pig offal (heart, liver, stomach, small intestine)
– 1 shallot
– 1 scallion
– 1 knob of ginger
– Seasonings: salt, seasoning powder, pepper, fish sauce, sugar
Cooking Instructions:
Rinse the rice and drain. Clean the offal, pork belly, heart, and liver thoroughly, rub with salt and ginger to remove odors, then blanch and boil until cooked. Once cooled, chop everything into small pieces. Mince the shallot, chop the scallion, and crush the ginger.
Add the rice to a pot with enough water, simmer over low heat until the rice is soft and creamy. Season with salt, fish sauce, seasoning powder, and a pinch of pepper to taste.
Once the congee is ready, ladle it into bowls, top with pork belly and offal, and garnish with scallions, fried shallots, and a touch of ginger for aroma.
Serving Suggestion:
Enjoy the congee hot, paired with pickled mustard greens, fresh herbs, and chili. The sweetness of the meat, the warmth of ginger, and the spicy kick create an irresistible combination, perfect for chilly days or cozy weekend breakfasts.
2. GRILLED PORK BELLY
Ingredients:
– 1kg pork belly
– 1 head of garlic, 3 shallots
– Seasonings: fish sauce, salt, seasoning powder, chili sauce, condensed milk, oyster sauce, sugar, honey, pepper, chili powder, wild pepper (optional)
– A handful of toasted sesame seeds
Preparation:
Clean the pork belly with salt and lime to remove any odors. Pat dry with a towel, then lightly pound to tenderize. Crush garlic, shallots, and fresh turmeric. Toast pepper, wild pepper, and maca seeds, then grind coarsely for added flavor.
Place the pork in a large bowl and add: 2 tbsp oyster sauce, 2 tbsp chili sauce, 2/3 tbsp fish sauce, ½ tbsp condensed milk, 2/3 tbsp sugar, ½ tbsp honey. Mince the garlic and shallots, and grind the toasted wild pepper. Mix in the garlic, shallots, wild pepper, and 1 tsp pepper.
Combine well to ensure the marinade penetrates the meat, then cover and refrigerate for 2 hours or overnight.
If using an oven, preheat to 200°C, place the pork on a baking tray lined with foil, and bake until cooked. For the best flavor, grill over charcoal.
Once cooked, slice the pork into bite-sized pieces and sprinkle with toasted sesame seeds. Serve with a dipping sauce of lime, pepper, and wild pepper, or chili sauce for a perfect match.
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