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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Roasted pork is a very familiar dish to everyone, but not everyone knows how to make the skin puff up evenly and crispy. Below, Tastetutorial.com will reveal how to make roasted pork with Mac Mat leaves that has a crispy golden skin. Let’s get cooking to learn how to make this grilled dish.
Ingredients for Roasted Pork with Mac Mat Leaves Serves 4 people
Pork belly 2 kg Mac Mat leaves 20 leaves Lemongrass 5 stalks Chili 2 pieces Ginger 1/4 bulb Garlic 5 cloves Shallot 5 bulbs Lime leaves 5 leaves Mac Khen seeds 1/2 tablespoon Vinegar 2 tablespoons Common spices a little (Salt/ MSG/ seasoning powder/ whole pepper)
How to choose fresh and delicious pork belly
- To buy good pork belly, you should choose a piece of meat that has a balanced amount of lean meat and fat, with a thick outer layer of skin.
- You should choose a piece of meat with a layer of fat about 2/3 the length of your finger, with the lean meat tightly attached to the fat layer. However, note that to buy pork belly that is just right to eat, not too tough, you should not choose a piece of meat with an overly thick layer of fat and skin on the outside, as that indicates a pig raised for many years.
- Additionally, fresh pork belly will have a dry outer membrane, a light red or bright pink color. When cut, the piece of meat should be bright pink, with white-pink and soft skin. The fat layer interspersed with lean meat should be bright and firm.
- Absolutely do not buy pork belly that has an unusual smell, leaves fingerprints when pressed, or has a slimy surface on the meat.
Tools needed
Oven, steamer, knife, bowl, hair dryer,…
How to prepare Roasted Pork with Mac Mat Leaves
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Make the marinade
Shallots and garlic, peeled. Chili, washed and stemmed. Mac mat leaves and lime leaves, washed and drained.
Ginger, peeled and cleaned, smashed. Lemongrass, trimmed, cleaned; 4 stalks kept whole, 1 stalk chopped.
You pound 20 mac mat leaves, 1 tablespoon of coarse salt, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of seasoning powder, 5 shallots, 5 cloves of garlic, 1 tablespoon of peppercorns, 1/2 tablespoon of mac khén seeds.
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Prepare and marinate the pork
The pork belly you bought should be rinsed with diluted salt water, then washed thoroughly 2 – 3 times with clean water, drained, and use a knife to make a few cuts on the inside of the meat piece.
Apply the marinade mixture to the inside of the meat (do not marinate the skin side), rub it evenly with your hands, and use string to tie the meat piece tightly, allowing it to marinate for 2 hours to absorb the spices.
How to prepare pork cleanly, without odor
- To prevent the pork from smelling, before cooking, blanch the pork in boiling water for about 3 minutes with a smashed shallot; the shallot will help eliminate odors effectively.
- Additionally, you can add a bit of white wine to the boiling water before removing the meat, as white wine will help eliminate the odor in the meat effectively.
- After that, rinse the meat with cold water and then continue to prepare it; the meat will no longer have an odor, and dishes made from pork will be more delicious.
See details: How to prepare pork cleanly, without odor
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Steaming the meat
Place a pot on the stove, turn on medium heat, add 2 liters of water, 4 stalks of lemongrass, and 1/4 crushed ginger, bring to a boil.
Add the pork into the steamer and place it over the boiling water, cover and steam for 40 minutes, then turn off the heat and open the lid to let it cool slightly.
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Scoring the skin and roasting the meat
In a bowl, combine 2 tablespoons of vinegar and 2 tablespoons of water, mix well. When the meat has cooled down a bit, use a toothpick to score the skin evenly.
Next, brush a layer of the vinegar mixture over the skin, then use a hair dryer to dry it.
To stabilize the temperature in the oven, preheat it to 180 degrees Celsius for 5 minutes, then place the meat in to roast for 30 minutes at 180 degrees Celsius.
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Make the Dipping Salt
You pound 1 stalk of lemongrass, 1 tablespoon of coarse salt, 2 chili peppers, 5 lime leaves, and 1/2 teaspoon of monosodium glutamate to make the dipping salt.
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Final Product
You take the meat out, cut it into bite-sized pieces, and serve it on a plate with dipping salt or soy sauce, cucumbers, and various herbs to enhance the flavor.
The roasted pork with crispy skin and tender, fragrant meat is perfect to enjoy with rice paper or white rice, both are very delicious.
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Tastetutorial.com wishes you success in making roast pork with mac mat leaves that is incredibly delicious and very simple to make! It’s really easy to do, isn’t it!
