Ingredients for fried pork belly with lemongrass and chili
500gr pork belly, 5 lemongrass stalks, 3 chili peppers, 3 cloves of garlic, 2 shallots.
Seasoning: fish sauce, sugar, MSG, salt, ground pepper.
Fried pork belly with lemongrass and chili is a dish that goes well with rice. (Photo: BL)
How to make fried pork belly with lemongrass and chili
Raw material preparation
Pork belly: Wash with diluted salt water, rinse with clean water. Drain the meat and cut into bite-sized pieces (about 1cm thick).
Peel the lemongrass, wash it and chop it finely. Wash the chili and chop it finely. Peel the garlic and shallots and chop them finely.
Marinate meat
Put the pork belly in a large bowl, add 1 tablespoon of fish sauce, 1 tablespoon of sugar, half a teaspoon of salt, half a teaspoon of MSG, half a teaspoon of ground pepper, then add half of the lemongrass and chili. Next, add the chopped onion and garlic and mix well. Marinate the meat for 30 minutes.
Fried meat
Place the pan on the stove, add 3 tablespoons of cooking oil, heat it up. Add the meat and fry over medium heat, turning it constantly until the meat is evenly golden brown. When the meat is almost cooked, add the remaining chopped lemongrass and chili and fry together. Fry until the meat is crispy and the lemongrass is fragrant, then remove and drain the oil.
Arrange the meat on a plate, sprinkle with some ground pepper. Serve with hot rice, dip in fish sauce with garlic and chili or salt, pepper and lemon.
Tips to make fried pork belly with lemongrass and chili more delicious
Choose good pork belly: Choose the type with a balanced ratio of lean meat and fat, to keep the meat soft and not dry.
Marinate for a long time: Helps the meat absorb the spices and taste better.
Medium heat: To cook the meat evenly, without burning it and still crispy.
Fry lemongrass later: Helps keep lemongrass from burning and bitter but still crispy and fragrant.
Source: https://baoangiang.com.vn/cach-lam-mon-thit-ba-roi-chien-sa-ot-thom-ngon-kho-cuong-a416559.html
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