Thịt Ba Chỉ Rang Cháy Cạnh (Caramelized Pork Belly)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender pork belly caramelized to a savory-sweet perfection with a slightly crispy edge. This is the quintessential version, rich in flavor and aroma.
Đánh giá công thức này
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Nguyên liệu
- Pork belly500g
- Fish sauce3 tbsp
- Sugar2 tbsp
- Shallots2 bulbs, minced
- Garlic3 cloves, minced
- Black pepper1/2 tsp
- Water2 tbsp
- Cooking oil1 tbsp
Các bước
- 1
Slice the pork belly into thin, bite-sized pieces.
- 2
In a bowl, marinate the pork belly with fish sauce, sugar, minced shallots, minced garlic, and black pepper. Let it sit for at least 15 minutes.
- 3
Heat cooking oil in a wok or large skillet over medium-high heat. Add the marinated pork belly.
- 4
Stir-fry the pork belly until it starts to brown and render its fat.
- 5
Add water to the pan and continue to cook, stirring frequently, allowing the sauce to thicken and caramelize, coating the pork belly. This should take about 15-20 minutes, until the pork is tender and the sauce is sticky and slightly crispy.
- 6
Taste and adjust seasoning if necessary.
- 7
Serve hot, ideally with steamed rice.
