How to Make Vietnamese Caramelized Pork Belly
Cookbeo shares a new method for making caramelized pork belly, perfected after multiple trials to achieve a delicious, visually appealing, and flavorful dish.
Traditional caramelized pork belly is incredibly simple to prepare. The meat is not marinated with any seasonings. Instead, it is thinly sliced and stir-fried in an aluminum pan, which heats up quickly and evenly, creating the characteristic charred edges that give the dish its unique flavor. Just before turning off the heat, a sprinkle of green onions adds an aromatic finish. For a more colorful and visually appealing dish, you can follow the method outlined below.
Ingredients
- Pork belly: 0.5kg
- Shallots: 30g
- Green onions: 20-30g
- Fresh chili: 2 pieces
- Seasonings: Fish sauce, sugar, MSG, seasoning powder, pepper
Instructions
Preparing Ingredients
Peel and finely chop the shallots.
Separate the white and green parts of the green onions. Finely chop the white parts similar to the shallots. For the green parts, cut 2/3 into 2-3cm pieces, and finely chop the remaining 1/3 to sprinkle on the dish after cooking for added visual appeal.
2/3 cut into pieces
Soak the pork belly in diluted saltwater, then rinse and slice.
In this method, avoid slicing the pork too thin, as it may become too dry when caramelized. A thickness of about 0.5cm is ideal.
You can also remove the skin if desired, as it tends to splatter when frying.
After slicing the pork, marinate with:
- 1/2 teaspoon of sugar
- A little chopped shallot
Some prefer not to marinate the pork at all, while others may use a full range of seasonings like fish sauce and sugar. However, based on experience, marinating with just a little sugar and chopped shallots helps to tenderize and enhance the aroma of the pork. Be careful not to add too much shallot, as it can burn easily during frying.
Making Caramel Sauce
While the pork is marinating, prepare the caramel sauce, which adds a beautiful color to the caramelized pork belly.
If you have store-bought caramel sauce, you can use that. Otherwise, follow these steps to make it from scratch:
Heat a pan, add 1 tablespoon of oil and 3 tablespoons of sugar, and stir constantly over medium heat to dissolve the sugar and prevent it from sticking to the pan. Continue stirring until the sugar melts, turns a deep amber color, and starts to bubble. Turn off the heat and immediately add 2 tablespoons of hot water, stirring well.
If you have coconut water, you can use it instead of plain water. Coconut water will give the caramel sauce a richer flavor.
Once the caramel sauce is done, transfer it to a bowl. When cooled, store it in a jar in the refrigerator, where it can keep for 2-3 weeks.
Caramelizing the Pork
Heat a pan, coat with a little oil, and add the pork slices. Stir-fry over medium-high heat until the edges of the pork become crispy and golden brown, making sure to flip the slices evenly on both sides.
Reduce the heat slightly, and after about 1 minute, add the seasonings.
For 500g of pork, season with 2 tablespoons of fish sauce, nearly 1 tablespoon of sugar, 1/2 teaspoon of MSG, 2 teaspoons of seasoning powder, and 1 teaspoon of ground pepper.
Increase the heat, stirring continuously until the pork turns a rich amber color and the sauce thickens. Transfer the pork to a plate and sprinkle with finely chopped green onions.
In fact, caramelized pork belly is not difficult to make and doesn't take much time, so you can easily prepare it for a family meal.
Like other simple dishes such as crab soup or pickled vegetables, caramelized pork belly is a beloved dish for its rich, savory flavor. This dish pairs wonderfully with boiled morning glory, crispy pickles, and a bowl of sour soup, making it a comforting and satisfying meal.
Tips & Notes
If pork belly is not available, you can opt for pork shoulder, which also contains a mix of meat and fat.
Additionally, adding a few slices of fresh chili can enhance the dish's flavor and appeal.
