Serves 1
Directions
- 1Boil the pork belly with 20g salt, 10ml vinegar, 20g sliced ginger (with skin), 5 smashed shallots, 2g pounded pepper, and 10ml fish sauce.
- 2Once the water boils, cook for exactly 10 minutes, then turn off the heat.
- 3Cover the pot with a lid and let it sit for another 30 minutes.
- 4After 30 minutes, remove the pork belly and immediately soak it in ice water until it cools down completely.
- 5Take out the pork belly and thoroughly pat it dry with a food-specific towel. The drier the meat, the longer it will last.
- 6Cut the pork belly into desired pieces.
- 7Prepare 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.
- 8The ratio of sugar to total liquid (water + fish sauce) should be 1:1. So, 750g sugar to 750ml total liquid.
- 9Bring the mixture to a boil, then reduce the heat to low and simmer for another 2 minutes.
- 10Place the dried pork belly pieces tightly into a jar or container, ensuring they are packed firmly to prevent them from floating.
- 11Pour the cooled fish sauce mixture over the pork belly, making sure the meat is completely submerged.
- 12Add 5 red chilies and 5 green chilies to the jar for flavor and color.
- 13Seal the jar tightly with a lid and refrigerate for 3 days to allow the flavors to meld.
- 14After 3 days, thinly slice the soaked pork belly.
- 15To make the opaque fat transparent, cover the sliced pork belly with food wrap and microwave for 30 seconds.
- 16Serve 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
- 20 g Salt
- 10 ml Vinegar
- 20 g Ginger (with skin, sliced)
- 5 củ Shallots (smashed)
- 2 g Pounded pepper
- 10 ml Fish sauce (for boiling)
- 750 g Granulated sugar
- 500 ml Sếp và Quốc brand fish sauce
- 250 ml Filtered water
- 5 g Pounded white pepper
- 5 quả Red chilies
- 5 quả Green chilies
- 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.
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