I was so busy with assignments these past few days that I didn’t really pay attention to my eating habit, I sometimes only ate a little to calm my stomach, there were times that I even skipped meals (and that’s not good at all, don’t follow my bad example ). I finished most of the assignments today, and told myself that I have to eat properly if I don’t want to get sick, and fish sauce glazed pork belly was the first thing that came to my mind.
The name of this dish in Vietnamese is literally “Roasted-side stir fry pork belly”, because you are supposed to fry the pork belly on low heat so the fat is released, and the sides of the meat turned golden brown like when it’s roasted. This dish came from a pass period of my country where meat was a scarcity, and so when a family has some meat, they would do this dish with a lot of fish sauce so it gets so salty that you have to eat much more rice with just one piece of meat, so you will feel full faster.
Our generation now doesn’t have to go through that anymore, and this dish becomes a tasty addition to family meals. Although the fish sauce amount is much less now, this is still one of the dishes that really make you want to eat a lot of rice. The ingredients are nothing extraordinary, the cooking is very easy as well, and the finished dish is so delicious. The pork belly is tender and rich, the sauce is sticky, salty, sweet, served with some kimchi and the rice will just keep going.
Công thức tiếng Việt: Thịt rang cháy cạnh
Preparation time: 5 minutes
Cooking time: 15 minutes
Servings: 1 person
- 1 small clove of garlic
- 1/2 shallot
- 200g pork belly
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon caramelised sugar (optional) – how to make caramelised sugar
1. Finely mince the garlic and shallot. Cut the pork belly into 3-4mm thick slices. When frying the pork belly will release fat and shrink, so don’t make the slices too thin or you risk drying out the meat. Bring a pot of water to a boil, drop the pork slices in, wait until the water comes back to a boil, take the meat out and discard the water.
1 small clove of garlic; 1/2 shallot; 200g pork belly
2. Heat a teaspoon of oil in a pan on medium heat, drop in the garlic and shallot and fry until fragranced, take them out so they don’t burn when we fry the meat. Put the meat in the pan, still on medium heat, the meat will start releasing the fat, leave the meat for 6-8 minutes, turning from times to times, until the two sides start turning golden brown.
3. Drain the fat out (you can reserve this for stir fry dishes in the future). Put the pan back on the stove, increase to medium high heat, add the sugar, fish sauce and caramelised sugar, toss the meat so it absorb the seasonings. The meat will turn to a very attractive golden brown colour at this time, and the smell will be so inviting to your stomach.
1 tablespoon fish sauce; 1 teaspoon sugar; 1 teaspoon caramelised sugar
Turn off the heat, serve hot with rice.
Have a nice weekend everyone.