Impress your loved ones and family with 2 unique and simple dishes of fried pork belly with sesame and fried with honey leaves that are irresistibly fragrant. Let’s get cooking with Tastetutorial.com and make these 2 fried dishes right away!
1. Fried pork belly with sesame
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fried pork belly with sesame Serves 4
Pork belly 500 gr Chili powder 1 tablespoon Chicken eggs 2 Cooking oil 100 ml Tempura flour 100 gr Five-spice powder 1 teaspoon Ground pepper 1 teaspoon Garlic powder 1 teaspoon Soy sauce 2 tablespoons Oyster sauce 2.5 tablespoons White sesame 50 gr Salt a little Vinegar a little
Ingredient image
How to prepare Fried Pork Belly with Sesame
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Prepare the meat
To clean dirt and the unpleasant smell of pork belly, after purchasing, soak it in water mixed with a little salt and vinegar for about 10 minutes, then rinse with water and let it drain.
Use a knife to cut the meat into bite-sized pieces.
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Marinate the meat
Place the meat in a bowl and marinate with 1 tablespoon of chili powder, 1 teaspoon of five-spice powder, 1 teaspoon of ground pepper, 1 teaspoon of garlic powder, 2 tablespoons of soy sauce, 2.5 tablespoons of oyster sauce, and 50g of white sesame seeds.
Put on gloves and mix well, then marinate for about 30 minutes for the meat to absorb the spices.
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Mixing the flour
Next, crack 2 eggs into the bowl of meat while pouring in 100g of crispy flour, then put on gloves and continue to mix until the meat is evenly coated with flour.
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Frying the meat
Place a frying pan on the stove, add 100ml of cooking oil and heat it up, then fold each piece of meat and drop them in, frying over medium heat until the meat is cooked and browned on all sides, then remove and drain the oil.
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Final product
With just a few very simple steps, you have immediately created a fragrant, golden, and attractive sesame-fried pork belly dish. The crispy outer layer, soft and sweet meat inside, well-infused with spices, and a pleasantly spicy flavor combined with the distinctive aroma of sesame is truly enticing.
2. Fried pork belly with wild betel leaves
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for fried pork belly with wild betel leaves Serves 4
Pork belly 500 gr Lemongrass 2 stalks Garlic 2 cloves Shallots 2 bulbs Bird’s eye chili 1 fruit Wild betel leaves 30 gr Sichuan pepper 1/2 teaspoon Dổi seeds 1/2 teaspoon Chili powder 1 teaspoon Fish sauce 1 teaspoon Turmeric powder 1/2 teaspoon Oyster sauce 1 tablespoon Annatto oil 2 teaspoons Common seasoning a little (sugar/salt/seasoning powder/MSG/pepper) Cooking oil 100 ml
Information about types of ingredients
What is moc mat leaf?
- Moc mat leaf, also known as mountain rose leaf, monkey root leaf, or evergreen fir leaf, is a type of leaf primarily grown in the high mountainous regions of the North.
- In cooking, because the moc mat plant usually contains a large amount of essential oil, it is often used as a spice for cooking dishes like roasted duck, roasted pork, braised fish,…
- You can easily find this type of leaf at local markets or traditional medicine shops.
What is doi seed?
- Doi is a plant species commonly found in the Northwestern mountainous region. There are two types of doi trees: sticky doi and non-sticky doi.
- However, people only harvest the seeds of the sticky doi tree for seasoning because its seeds are very fragrant. When dried, the seeds become much more aromatic; this type of seed is considered the “Black Gold of the Northwest.” The seeds of the non-sticky doi tree are usually hard and have a pungent smell, so they are not used as a spice.
- Doi seeds are one of the important spices that carry the essence of Northwestern cuisine. They are often combined with mac khan to make dipping spices or to marinate smoked buffalo and pork.
What is mac khan?
- Mac khan is a type of seed that grows in clusters on woody trees, prevalent in the Northwest regions and widely used by the Thai ethnic people.
- People will harvest mac khan around November when the seeds start to ripen; they will be dried for later use.
- Mac khan has a flavor similar to pepper but is spicier and more pungent, ground finely and used as a spice.
How to make Fried Pork Belly with Moc Mat Leaves
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Prepare the ingredients
Soak the pork in diluted salt water for about 10 minutes, then take it out and rinse it with clean water, and let it drain.
Soak the moc mat leaves in diluted salt water for about 5 minutes, then rinse them with clean water, and let them drain.
Wash the lemon grass and slice it thinly. Peel the shallots and garlic, then mince them. Wash the chili and mince it. Peel the galangal and chop it finely.
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Roast Mac Khen and Doi Seeds
Put a pan on the stove, then add 1/2 teaspoon of mac khen and 1/2 teaspoon of doi seeds and roast over low heat until fragrant.
Next, transfer the doi seeds and mac khen to a mortar and use a pestle to grind them finely.
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Marinate the meat
Put the pork belly into a bowl. Add ground mac khen and doi seeds, minced shallots, garlic, lemongrass, and chili, 1/3 of the moc mat leaves, 1 teaspoon of chili powder, 1 teaspoon of fish sauce, 1 teaspoon of seasoning powder, 1 teaspoon of pepper, 1/2 teaspoon of turmeric powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1 tablespoon of oyster sauce, and 2 teaspoons of annatto oil into the bowl.
Wear gloves and mix thoroughly, then let the meat marinate for about 30 minutes.
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Fry the meat
Heat a pan on the stove, add 100ml of cooking oil and heat it, then use chopsticks to place the meat in and fry over medium heat.
When the meat starts to firm up, add all the remaining moc mat leaves into the pan, continue to fry until the meat is evenly cooked, then remove and drain the oil.
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Finished product
The distinctive aroma of moc mat, mac khan, and doi seeds blend together, making the seemingly simple fried pork belly become surprisingly appealing and captivating.
This dish is very suitable to eat with rice vermicelli or white rice, both are delicious!
How to choose fresh and delicious pork belly
- You should choose meat with a balanced ratio of lean meat and fat, with a thick outer skin, fat about 1.5 – 2cm thick, and the lean meat tightly attached to the layer of fat.
- In addition, fresh pork belly will have a dry outer membrane, light red or bright pink color. When cut, the piece of meat is bright pink, with white-pink skin that is soft.
- Pressing on the meat with your hand should show elasticity, the meat is firm without leaving a dent, and the meat is dry and not sticky is good meat.
- Absolutely do not buy if you see small grains like rice mixed in the meat fibers as these could be tapeworm eggs, which are very harmful if ingested.
Effective ways to remove the smell of pork belly
- To completely eliminate the smell of pork belly, before preparing the dish, briefly dip the piece of meat in boiling water for about 2 minutes, then take it out and rinse it with cold water.
- Another handy tip is that you can add a little white wine to the water used for blanching the meat. The wine can effectively eliminate the smell.
- Use lemon, vinegar, salt, or ginger to rub on the pork belly and let it sit for about 5 – 10 minutes, then rinse with water.
Discover 2 recipes for the dish sesame fried pork belly and fried wild betel leaves that are incredibly simple yet delicious, let’s make them with Tastetutorial.com and wish you success!
*Refer to the images and recipes from the YouTube channel Feedy Delicious Dishes and Foods and Go
