Spicy Black Pepper Pork Belly (Thịt Ba Chỉ Sốt Tiêu Đen Cay)
80% chuẩn vị · Vietnamese-Inspired
A richer, spicier variation using pork belly for a melt-in-your-mouth texture. This version incorporates chili for an extra kick, making it a more indulgent take on the classic.
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 belly500g, sliced 1cm thick
- Garlic5 cloves, minced
- Shallots2, minced
- Whole black peppercorns1.5 tbsp, lightly crushed
- Chili peppers (e.g., bird's eye)1-2, finely chopped (optional)
- Fish sauce2 tbsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- Water1/4 cup
- Vegetable oil1 tbsp
- Saltto taste
- Black pepperto taste
- Red chili slices (for garnish)optional
- Cilantro (for garnish)small bunch
Các bước
- 1
Season pork belly slices lightly with salt and black pepper.
- 2
Heat vegetable oil in a skillet over medium-high heat. Sear pork belly slices until golden brown and slightly crispy on both sides. Remove pork belly and set aside, leaving rendered fat in the skillet.
- 3
Add minced garlic, shallots, and crushed black peppercorns to the skillet. Stir-fry until fragrant. Add chopped chili peppers (if using) and cook for 30 seconds.
- 4
In a small bowl, whisk together fish sauce, soy sauce, sugar, and water. Pour this sauce into the skillet.
- 5
Return the seared pork belly to the skillet. Toss to coat evenly in the sauce. Simmer for 5-7 minutes, allowing the sauce to thicken and glaze the pork belly.
- 6
Adjust seasoning if necessary. Garnish with red chili slices and cilantro. Serve hot.
