Top 10 Delicious and Irresistible Dishes Made with Pork Skin

Ingredients:

• 500g pork belly
• 2 shallots
• 2 spring onions
• 4 tomatoes
• Common seasonings (sugar, salt, MSG, pepper)

Preparation:

Preparing the pork:

• Wash the pork thoroughly with diluted saltwater, then rinse with clean water to remove any dirt or odor.
• Remove the skin and cut the pork into thick pieces so that when frying the skin, it doesn't shrink too much.

Preparing the other ingredients:

• Peel and crush 2 shallots, finely chop the remaining 2 cloves.
• Wash and chop the tomatoes and spring onions into small pieces.

Frying the pork skin:

• Place a pan on high heat, add the pork and crushed shallots, and stir on medium heat. When the pork begins to brown, add a pinch of salt to preserve the crispy pork skin.
• After 7-10 minutes, once the fat has rendered and the skin is golden brown, remove the crispy pork skin from the pan.

Making Pork Skin in Tomato Sauce:

• In a separate pan, heat a small amount of rendered pork fat, then fry the minced shallots until fragrant. Add the tomatoes and stir-fry. Season with a pinch of seasoning powder, salt, pepper, and 1/2 cup of water. Cook for 5 minutes until the tomatoes are soft.
• Add the crispy pork skin to the pan and stir to coat the pork skin evenly. Adjust seasoning with fish sauce and seasoning powder to taste. Finally, stir in the chopped spring onions to complete the dish.

Ingredients:

• 800g pork fat
• 7-8 lime leaves, chopped
• 1 tablespoon chili powder
• 1 garlic clove, minced
• Seasonings: salt, ground pepper

Preparation:

Preparing the ingredients:

• Rinse the pork fat thoroughly with water, scrub it with some crushed ginger slices. Let it drain and cut into pieces around 2 cm. Peel and finely chop the garlic and shallots. Remove the stems from the chilies, wash them, and slice them thinly.
• Blanch the pork fat in boiling water with ginger for about 3 minutes. This step helps to remove any odor and gives the pork a nice white color. Heat a pan on medium and add the pork, frying until golden and crispy. Let the fat render out before draining the pork on paper towels.

Cooking the crispy pork with lime leaves and salt:

• Once most of the fat has been drained, continue frying the pork skin in the pan with minced garlic and fry for 2 minutes on medium heat.
• Finally, add 1 tablespoon of salt and 1 tablespoon of ground pepper, stir well for about 3 minutes, then season to taste. Transfer the crispy pork skin to a bowl and mix in 1 tablespoon of chili powder and finely chopped lime leaves. Stir well and serve.

Ingredients:

• Pork belly 800g
• 1 chili
• 1 clove of garlic
• 2 slices of ginger
• 3 shallots
• 1 tablespoon of ground pepper
• 2 tablespoons of cooking oil, fish sauce
• Seasoning: sugar, salt, seasoning powder, pepper

Method:

Prepare the ingredients:

• Wash the pork belly thoroughly, rubbing it with a few slices of crushed ginger. Then drain and cut into 2 cm pieces. Peel and finely chop the garlic and shallots. Remove the stem of the chili, rinse it clean, and slice thinly.
• Blanch the pork belly in boiling water for about 3 minutes along with the ginger slices and a pinch of salt. This helps the pork belly stay white and free from a strong odor.

Caramelizing the pork belly:

• Heat up a pan over medium heat, add the pork and stir-fry until golden and crispy. Once most of the fat has rendered out, remove the pork belly to drain.
• Add 1 tablespoon of sugar, 1/2 tablespoon of cooking oil, and stir-fry over low heat until the mixture turns a golden brown. Then, add the chopped shallots and garlic and sauté until fragrant.
• Add 2 tablespoons of fish sauce, 1 cup of water, 1 teaspoon of seasoning powder, and 1 teaspoon of ground pepper. Stir well until the sauce thickens and coats the pork belly. Taste and adjust seasoning if needed.
• Finally, return the pork belly to the pan, mix well with the sauce until it is evenly coated, then turn off the heat and enjoy.

Ingredients:

• 1 pack of instant noodles
• 300g pork belly fat
• 500g beef
• 1 egg
• 100g bok choy
• 1 stalk green onions
• 1 tbsp minced garlic
• 1/2 tsp chili powder
• 1 tbsp oyster sauce
• 1 tbsp chili sauce
• 1 tbsp honey
• 1 tsp soy sauce
• 280ml cooking oil
• Common seasonings (sugar, seasoning powder, pepper, salt)

Instructions:

Prepare the crispy pork belly:

• Wash 300g of pork belly fat with salted water, cut into small cubes, and drain.
• Heat a pan, add 200ml cooking oil, and when hot, add pork belly pieces. Fry until golden, turning frequently. Once crispy, remove the pork belly and place it in a strainer to drain the excess oil.

Prepare the ingredients:

• Rinse the beef, rub it with a bit of salt for 5 minutes to remove the smell, then wash again. Slice the beef into thin strips.
• Wash and drain the bok choy, discarding any wilted leaves and roots. Cut the green onions into small pieces.

Marinate and stir-fry the beef:

• For marinating, mix 1 tsp soy sauce, 1/2 tsp sugar, and 1/2 tsp seasoning powder into the beef. Let it marinate for 30 minutes.
• Heat 20ml oil in a pan, add 1 tbsp minced garlic, and sauté until fragrant, then add the beef and stir-fry.
• Once the beef is cooked through, add 1 tbsp oyster sauce, 1 tsp seasoning powder, and 1/3 tsp pepper. Stir-fry for another 2 minutes and then turn off the heat.

Make the noodle sauce:

• In another pan, heat 20ml oil, sauté 1 tbsp minced garlic until golden, then add the beef stir-fry juices, 1 tbsp chili sauce, 1 tbsp honey, and 1/2 tsp chili powder. Mix well.
• Cook for 4 minutes until the sauce thickens, then remove from heat.

Boil the shrimp, bok choy, and noodles:

• Clean the shrimp and boil them in water. Save the shrimp broth. Once cooked, peel the shrimp and set aside.
• Use the shrimp broth to blanch the bok choy for about 5 minutes, then remove and drain. Next, blanch the instant noodles for about 3 minutes, then drain and place in a bowl.

Fry the egg and assemble the dish:

• Heat 40ml oil in a pan, fry the egg for 1 minute, and carefully place it on top of the noodles in the bowl.
• Top the noodles with shrimp, bok choy, stir-fried beef, and crispy pork belly. Drizzle the sauce over everything, toss well, and enjoy!

Ingredients:

• Pork fat: 1kg (choose the lean pork belly or back fat for the best flavor as they contain a little bit of meat)
• Garlic: 1 large bulb
• Shallots: 4 bulbs
• Fresh chili peppers: 3 pieces
• Chili powder: 1 teaspoon
• Fish sauce: 4 teaspoons
• Sugar: 3 teaspoons
• Rice vinegar: 1 teaspoon
• Water: 3 teaspoons

Instructions:

Prepare the ingredients:

• Rinse the pork fat with salt water, then wash with clean water to remove any dirt. Let it dry completely. Remove any skin to avoid splattering while frying. Then, cut the pork into small pieces about 5 cm, which will shrink and become crispy when fried.
• Peel and finely chop the garlic.
• Peel the shallots, smash or slice them as desired.
• Wash the fresh chili, remove the seeds, and chop finely.

Fry the pork fat:

• This step turns the pork fat into crispy pork belly. Make sure the fat is dry before frying!
• Heat the oil in a deep fryer at high temperature.
• Once the oil is hot, add the prepared pork fat into the fryer basket, fully submerged in the oil.
• Lower the temperature to medium, and gently shake the fryer basket to ensure the pork crisps evenly.
• When the pork fat turns golden and shrinks, you have your crispy pork belly! Be careful not to over-fry it to preserve its rich flavor.
• Remove the basket from the oil, let the crispy pork drain on a rack, and cool before adding seasonings.
• It’s best to season each batch of crispy pork immediately to prevent them from becoming soggy.

Prepare the fish sauce mixture:

• While the pork is cooling, mix the chili powder, sugar, fish sauce, rice vinegar, and water in a bowl. Stir until well combined.

Fry the sauce:

• In a separate pan, heat 1 tablespoon of the rendered pork fat from the previous step over medium heat.
• Once the fat is hot, add the chopped garlic and shallots and sauté until fragrant.
• Next, pour in the fish sauce mixture and lower the heat. Stir until the sauce thickens slightly, then add the crispy pork belly to the pan.
• Quickly stir for about 5-7 minutes until the pork absorbs the flavors, then turn off the heat.
• Continue stirring for another 3 minutes, and you have your garlic and fish sauce glazed crispy pork belly ready to serve!

Ingredients:

• 1 kg crispy pork belly
• 1 cup minced lemongrass (standard rice bowl size)
• 1 tablespoon fried shallots
• 150 ml cooking oil
• tablespoons sugar
• 6 tablespoons fish sauce

Instructions:

Preparing the Pork Belly:

• Place the purchased crispy pork belly into a large bowl and break it into small bite-sized pieces. These pre-cooked pork pieces are typically very crispy, so this step should be easy.

Sautéing the Lemongrass and Chili:

• Heat a pan with about 1/2 cup of cooking oil and 1 tablespoon of fried shallots over medium-high heat. Once the oil is hot, add the minced lemongrass and stir frequently until it turns golden brown and aromatic. Then, remove from heat.

Simmering the Pork Belly:

• Immediately after removing the pan from the heat, add the crispy pork belly and stir well, ensuring it mixes with the fragrant lemongrass.
• Season with tablespoons of sugar and 6 tablespoons of fish sauce, then stir to combine everything.
• Switch the heat back on to low, stir a few times until the pan heats up, and taste to adjust seasoning if necessary.
• Once the fat has slightly thickened, turn off the heat.

Ingredients:

• 500g pork fat
• 200g dried shrimp
• 2 shallots
• 3 teaspoons fish sauce
• 2 teaspoons sugar and monosodium glutamate (optional)

Instructions:

• Step 1: Cut the pork fat into small pieces and fry it in a pan until crispy. Remove the crispy pork and set it aside to drain.
• Step 2: Rinse the dried shrimp thoroughly after soaking them in water.
• Step 3: Slice the shallots finely, add them to a pan with a little oil, and sauté until fragrant. Add the shrimp and stir-fry until they become firm and golden brown.
• Step 4: Add the crispy pork to the pan, then stir in the fish sauce and sugar. Keep stirring to ensure all ingredients are well coated with the seasoning.
• Step 5: Once the shrimp and pork belly have absorbed the flavors and turned golden, turn off the heat and mix in the monosodium glutamate (optional). Stir well and serve. This dish offers a savory and aromatic flavor, making it a perfect accompaniment to rice.

Ingredients:

• 1 plate of pickled vegetables
• 1 tomato
• 1 shallot
• 1 bowl of pork fat
• 2 stalks of green onions
• Seasonings: fish sauce, seasoning powder, a pinch of salt

Instructions:

Prepare the ingredients:

• Wash the pork fat, pat it dry, then cut it into thin slices. Fry it in a pan to render out the fat, then remove the crispy pork fat and set aside.
• Wash the tomato and cut it into wedge-shaped pieces, chop the green onions into pieces, and mince the shallot.

Stir-fry the pickled vegetables and crispy pork fat:

• Heat 1-2 tablespoons of cooking oil in a pan, then sauté the shallot until fragrant. Add the tomato and a pinch of salt, stir-frying until the tomato softens.
• Once the tomato is soft, add the pickled vegetables and stir-fry for a few minutes. Add fish sauce, seasoning powder, and crispy pork fat. Stir well to ensure the vegetables are evenly coated with the seasonings. Let the vegetables cook down, then add the green onions and stir before turning off the heat.

Ingredients:

• 1.5 kg pork fat (from the belly)
• 30 ml tamarind concentrate
• 30 ml fish sauce
• 30 g sugar
• 30 ml water
• 10 g minced garlic
• 5 g minced chili
• 10 g minced shallot
• 20 g chili sauce
• 1/4 teaspoon salt
• 5 g chopped green onions

Instructions:

Prepare the pork fat:

• Clean the pork fat and cut it into 2 cm square pieces.
• Place the fat into a deep pan, add water, and cook with a pinch of salt until just tender. Rinse the fat again, then dry it to prevent oil splattering during frying.

Fry the pork fat:

• Heat the prepared pork fat in a pan over medium heat, stirring constantly until it turns golden and crispy. Once it has shrunk and browned, remove from the heat and let it cool.

Prepare the tamarind-glazed crispy pork fat:

• In a separate pan, sauté 10 g of minced garlic and 10 g of minced shallot until fragrant, then add 5 g of minced chili and mix well.
• Add 30 ml of tamarind concentrate, 30 ml of fish sauce, 20 g of chili sauce, 1/4 teaspoon of salt, and 30 ml of water to the pan. Stir everything together.
• Once the sauce starts to boil, add the crispy pork fat, stirring to coat it evenly with the sauce. Let it cook for an additional 2-3 minutes before adding the chopped green onions. Turn off the heat.

Ingredients:

• 700g Pork Belly
• 1 Long Red Chili (minced)
• 1 Garlic Clove (minced)
• 1.5 tbsp Chili Powder
• 2 tbsp Chili Sauce
• 2 tbsp Vinegar
• 2 tbsp Fish Sauce
• Seasoning (sugar, salt, MSG) to taste

Instructions:

Prepare and Blanch the Pork:

• Rinse the 700g of pork belly under cold water, then blanch in boiling water with a pinch of salt for 2-3 minutes.
• Next, immerse the pork in cold water to help it cool and become crispy.

Cut and Season the Pork:

• Cut the pork into small square pieces, approximately the size of your little finger, then season with 1 tsp salt and mix well to allow the seasoning to soak in.

Crisp the Pork:

• Heat a pan, then add the pork pieces and stir for about 5 minutes until the pork tightens up and the fat renders out, leaving the crispy pork pieces. Remove and drain the fat.

Garlic and Chili Sauce:

• Start by preparing the sauce: mix 2 tbsp of fish sauce, 1 tsp MSG, 2 tbsp sugar, 1.5 tbsp chili powder, 2 tbsp vinegar, 2 tbsp water, and 2 tbsp chili sauce together. Stir until the ingredients dissolve.
• Heat the pan, add 1 tbsp of pork fat, garlic, and chili to sauté until fragrant, then pour in the prepared sauce and cook for about 2 minutes until it boils.
• Finally, add the crispy pork pieces into the pan and stir well until the sauce thickens, about 3-5 minutes. Then, turn off the heat.
• Your crispy pork belly with garlic and fish sauce is now ready to serve!