1Boil the pork belly with 20g salt, 10ml vinegar, 20g sliced ginger (with skin), 5 smashed shallots, 2g pounded pepper, and 10ml fish sauce.
2Boil the pork belly with 20g salt, 10ml vinegar, 20g sliced ginger (with skin), 5 smashed shallots, 2g pounded pepper, and 10ml fish sauce.
3Boil the pork belly with 20g salt, 10ml vinegar, 20g sliced ginger (with skin), 5 smashed shallots, 2g pounded pepper, and 10ml fish sauce.
4Once the water boils, cook for exactly 10 minutes, then turn off the heat.
5Once the water boils, cook for exactly 10 minutes, then turn off the heat.
6Once the water boils, cook for exactly 10 minutes, then turn off the heat.
7Cover the pot with a lid and let it sit for another 30 minutes.
8Cover the pot with a lid and let it sit for another 30 minutes.
9Cover the pot with a lid and let it sit for another 30 minutes.
10After 30 minutes, remove the pork belly and immediately soak it in ice water until it cools down completely.
11After 30 minutes, remove the pork belly and immediately soak it in ice water until it cools down completely.
12After 30 minutes, remove the pork belly and immediately soak it in ice water until it cools down completely.
13Take out the pork belly and thoroughly pat it dry with a food-specific towel. The drier the meat, the longer it will last.
14Take out the pork belly and thoroughly pat it dry with a food-specific towel. The drier the meat, the longer it will last.
15Take out the pork belly and thoroughly pat it dry with a food-specific towel. The drier the meat, the longer it will last.
16Cut the pork belly into desired pieces.
17Cut the pork belly into desired pieces.
18Cut the pork belly into desired pieces.
19Prepare the soaking liquid: Combine 750g granulated sugar, 500ml Sếp và Quốc brand fish sauce, 250ml filtered water, and 5g pounded white pepper in a pot.
20Prepare the soaking liquid: Combine 750g granulated sugar, 500ml Sếp và Quốc brand fish sauce, 250ml filtered water, and 5g pounded white pepper in a pot.
21Prepare the soaking liquid: Combine 750g granulated sugar, 500ml Sếp và Quốc brand fish sauce, 250ml filtered water, and 5g pounded white pepper in a pot.
22The ratio of sugar to total liquid (water + fish sauce) should be 1:1. So, 750g sugar to 750ml total liquid.
23The ratio of sugar to total liquid (water + fish sauce) should be 1:1. So, 750g sugar to 750ml total liquid.
24The ratio of sugar to total liquid (water + fish sauce) should be 1:1. So, 750g sugar to 750ml total liquid.
25Bring the mixture to a boil, then reduce the heat to low and simmer for another 2 minutes.
26Bring the mixture to a boil, then reduce the heat to low and simmer for another 2 minutes.
27Bring the mixture to a boil, then reduce the heat to low and simmer for another 2 minutes.
28Place the dried pork belly pieces tightly into a jar or container, ensuring they are packed firmly to prevent them from floating.
29Place the dried pork belly pieces tightly into a jar or container, ensuring they are packed firmly to prevent them from floating.
30Place the dried pork belly pieces tightly into a jar or container, ensuring they are packed firmly to prevent them from floating.
31Pour the cooled fish sauce mixture over the pork belly, making sure the meat is completely submerged.
32Pour the cooled fish sauce mixture over the pork belly, making sure the meat is completely submerged.
33Pour the cooled fish sauce mixture over the pork belly, making sure the meat is completely submerged.
34Add 5 red chilies and 5 green chilies to the jar for flavor and color.
35Add 5 red chilies and 5 green chilies to the jar for flavor and color.
36Add 5 red chilies and 5 green chilies to the jar for flavor and color.
37Seal the jar tightly with a lid and refrigerate for 3 days to allow the flavors to meld.
38Seal the jar tightly with a lid and refrigerate for 3 days to allow the flavors to meld.
39Seal the jar tightly with a lid and refrigerate for 3 days to allow the flavors to meld.
40After 3 days, thinly slice the soaked pork belly.
41After 3 days, thinly slice the soaked pork belly.
42After 3 days, thinly slice the soaked pork belly.
43To make the opaque fat transparent, cover the sliced pork belly with food wrap and microwave for 30 seconds.
44To make the opaque fat transparent, cover the sliced pork belly with food wrap and microwave for 30 seconds.
45To make the opaque fat transparent, cover the sliced pork belly with food wrap and microwave for 30 seconds.
46Serve the pork belly with pickled chili, pickled daikon (củ cải ngâm nước mắm), fresh vegetables, rice paper, and sweet and sour fish sauce.
47Serve the pork belly with pickled chili, pickled daikon (củ cải ngâm nước mắm), fresh vegetables, rice paper, and sweet and sour fish sauce.
48Serve the pork belly with pickled chili, pickled daikon (củ cải ngâm nước mắm), fresh vegetables, rice paper, and sweet and sour fish sauce.
Ingredients
1 kg Pork belly
1 kg Pork belly
1 kg Pork belly
20 g Salt
20 g Salt
20 g Salt
10 ml Vinegar
10 ml Vinegar
10 ml Vinegar
20 g Ginger (with skin, sliced)
20 g Ginger (with skin, sliced)
20 g Ginger (with skin, sliced)
5 củ Shallots (smashed)
5 củ Shallots (smashed)
5 củ Shallots (smashed)
2 g Pounded pepper
2 g Pounded pepper
2 g Pounded pepper
10 ml Fish sauce (for boiling)
10 ml Fish sauce (for boiling)
10 ml Fish sauce (for boiling)
750 g Granulated sugar
750 g Granulated sugar
750 g Granulated sugar
500 ml Sếp và Quốc brand fish sauce
500 ml Sếp và Quốc brand fish sauce
500 ml Sếp và Quốc brand fish sauce
250 ml Filtered water
250 ml Filtered water
250 ml Filtered water
5 g Pounded white pepper
5 g Pounded white pepper
5 g Pounded white pepper
5 quả Red chilies
5 quả Red chilies
5 quả Red chilies
5 quả Green chilies
5 quả Green chilies
5 quả Green chilies
Ice water
Ice water
Ice water
Equipment
PotLidBowlJar/ContainerMicrowaveTowel (for food)
Tips
Do not use garlic when cooking pork as they are not compatible.
When boiling pork, add vinegar to keep the meat white.
To make the fat part of the pork belly translucent after soaking, microwave it for 30 seconds.
Ba Chỉ Ngâm Mắm (Pork Belly Soaked in Fish Sauce) | Clip Recipe