Vietnamese Quick Braised Pork Belly
Posted 30 April 2012 - 02:09 PM
I am Rose, a Vietnamese student from Finland.
Today, I want to share a Vietnamese dish that is so easy to make, yet super tasty, and almost foolproof: my version of (Southern) Vietnamese Quick Braised Pork Belly in Fish Sauce. (Fear not the fishy smell of the Vietnamese traditional fish sauce; it’s perfectly complimented with this dish thanks to the roasted garlic and black pepper)
I don't know how to add picture in this post so if you want an extra detailed instruction with photos in every step. Kindly refer to my blog post here: http://simplyafoodbl...sed-pork-belly/
500g of pork belly with skin still on
2 tbsp. fish sauce
3 tbsp. granulated white sugar
1 tbsp. water
2 garlic cloves, crushed and finely chopped
½ tsp. grounded black pepper (freshly grounded is best)
Step 1: Wash the belly with salty water and dry it with kitchen towel. Slide pork belly into thin rectangular vertically.
Step 2: Get a clean small bowl and mix fish sauce + sugar + water together. It does not need to be completely dissolved.
Step 3: Place the slices of pork belly on a small non-stick frying pan.
Step 4: Put the pan onto the stove, turn the heat on high. Without adding any excess oil. Leave the pan there for 3 minutes. After 3 minutes, you can see the steam coming out from your pan, that’s totally normal and not a sign of burning.
Step 5: Now you can starting hearing the fat coming out of the pork belly sizzling on the pan. Let the pan sit on heated stove for 3 more minutes, until the under of the belly slides start to turn golden. Flip all over, like this.
Step 6: Wait for 5 more minutes until the other sides turn golden too. Put all the garlic in; give it another stir until the garlic start to be aromatic.
Step 7: Then pour all the fish sauce mixture into the pan.
Give it a quick and even stir. At first you can see the water in the fish sauce mix boil and evaporate very quickly while the sugar start to caramelize.
Step 8: Wait for 5 more minutes or more with flipping the pork belly from side to side for even browning, until you achieve this: golden brown shiny slices of pork belly slices. The water should almost all evaporated, just a little sauce left, enough to coat the outside of every slices.
Step 9: Sprinkle grounded black pepper on top. You can now enjoy the most wonderful aroma in Vietnamese cuisine: the mixed heaven in your nose of roasted garlic, caramelized sugar, freshly grounded black pepper, and fish sauce.
Try a slice now. Chew. Uhhhmmm. I know! Hey, let’s resist trying another, because if you continue, who knows if there is anything left for real serving, LOL.
Step 10: Serve warm with cooked white rice. And dig in! Challenge your chopstick handling skill!
This is a super easy Vietnamese dish to try if you are new to our cuisine. :) So fear not, and hold up your fish sauce bottle.
My new food blog at: http://simplyafoodblog.wordpress.com
Posted 23 August 2012 - 06:02 PM
Naturally, my expectations were high so I had a bottle of wine to meet that expectation: 1976 Lafitte Rothschild. Mmmmmmm.....
Really Nice Aug 10 2003, 11:22 PM