Spicy Lemongrass Sa Tế Pork Belly (Central Vietnamese Style)
85% chuẩn vị · Vietnamese
A variation inspired by Central Vietnamese flavors, this dish emphasizes fresh lemongrass and a bolder chili kick from the sa tế, creating a more intense and fragrant grilled pork belly experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork belly, sliced thick1 kg
- Sa tế paste5 tbsp
- Fresh lemongrass, finely chopped3 tbsp
- Garlic, minced1.5 tbsp
- Shallots, minced1.5 tbsp
- Fish sauce2.5 tbsp
- Sugar1.5 tbsp
- Annatto oil (for color)1 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Water2 tbsp
Các bước
- 1
In a large bowl, combine sa tế paste, finely chopped fresh lemongrass, minced garlic, minced shallots, fish sauce, sugar, annatto oil, salt, and black pepper. Mix thoroughly.
- 2
Add the thick slices of pork belly to the marinade. Ensure each piece is well-coated. Marinate for at least 1 hour, or up to 4 hours in the refrigerator for deeper flavor.
- 3
Preheat grill or grill pan to medium-high heat.
- 4
Grill the marinated pork belly slices, turning frequently, for about 5-7 minutes per side, until deeply caramelized and cooked through.
- 5
Let the pork rest for a few minutes before slicing (if desired) and serving.
