How To Cook Vietnamese Pork Belly
Cut some lines on pork skin like this.
How to cook vietnamese pork belly. Simmer until a dark but not burnt. Create a rectangular aluminum foil box around the meat tall enough to hold a layer of salt. Place a heavy bottomed pot over medium heat and add a small amount of cooking oil.
Make sure there is no hair on it. Add pork and increase heat to high. Choose a roasting pan that will fit the entirety of the pork belly.
Place the aluminum foil box on the roasting pan. Step 2 heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup about 5 minutes. Immediately add pork belly pieces onions pepper and garlic.
Once the oil is hot add the pork belly along with all the crushed garlic and shallots and the caramel sauce. Add the pork belly into the aluminum foil box. In a dry saucepan melt sugar on high heat until it becomes golden brown but not candied.
To make the caramel place the sugar and 2 tablespoons of water in a large saucepan over high heat. Continue to stir and cook. Slice pork belly into 1 inch pieces layered with skin fat and meat.
Stir and cook to coat the pork with the caramel sauce and then add fish sauce. Cut the pork belly into 2 cm x 4 cm pieces and set aside. Thit heo quay crispy roasted by oven and delicious pork belly noodles.