Top 10 Most Delicious Dishes Made from Roasted Pork

Ingredients:
Rice Noodles:

• 500g rice flour
• 300ml water
• 5ml cooking oil
• 50ml hot water (around 70°C)
• 50g chives
• A pinch of salt

Roasted Pork:

• 400g pork belly
• Seasoning for pork: 1 tsp seasoning powder, ¼ tsp five-spice powder or garlic powder
• Seasoning for skin: ½ tsp salt, 1 slice of lemon

Side Ingredients:

• 1 chili pepper (finely chopped), 1 garlic bulb (finely chopped), fish sauce, sugar, lime or vinegar, cucumber, and fresh vegetables

Instructions:

• Rice Noodles:
  • Mix rice flour and salt in a bowl. Gradually add the water and oil mixture into the rice flour, stirring continuously to form a smooth batter. Knead the dough for 5 minutes until it's soft and smooth without lumps.
  • Add 150ml hot water to the dough and knead for another 5-10 minutes.
  • Divide the dough into small pieces and press them into a mold to create thin strands.
  • Prepare a large pot of boiling water, and steam the dough strands for about 3 minutes.
  • Wash and chop the chives. Heat oil in a pan, sauté the chives, and then sprinkle them over the noodles.
  • Place the noodles on a plate and cut into bite-sized pieces. Drizzle with sautéed chives when serving.
• Roasted Pork:
  • Wash the pork and soak it in salt, vinegar, and white wine for 20 minutes to remove impurities.
  • Place the pork in a pot of cold water and bring to a boil. Let it cook for 3-5 minutes before removing it, rinse with cold water, and dry thoroughly using paper towels.
  • Pierce the skin with a sharp skewer. Rub the seasoning powder and five-spice powder evenly on the pork (excluding the skin). For the skin, rub with salt, then apply a layer of lemon juice. Allow the lemon juice to dry, then apply another layer. Let the pork rest in the fridge for 6-8 hours with the skin side facing up.
  • Preheat the oven to 250°C, and roast the pork with the skin side up for 40 minutes until golden brown. Let the pork cool for 10 minutes before slicing.
  • To serve, enjoy the rice noodles with sweet and sour fish sauce, roasted pork, and fresh vegetables.
    • Wash and drain the fresh vegetables.
    • For the dipping sauce: Mix sugar and water in a 2:1 ratio, add fish sauce, lime juice, and finely chopped chili.
    • Serve the rice noodles on a plate with roasted pork and a side of dipping sauce. Enjoy!

Ingredients:

• 1 kg of roasted pork
• 600 grams of sour pickled mustard greens
• 1 clove of garlic
• 4 stalks of green onions
• 2 chili peppers
• 600 ml of fresh coconut water
• Seasoning: cooking oil, salt, sugar, seasoning powder, ground pepper, soy sauce, each a small amount

Instructions:

• Prepare the ingredients:
  • Cut the roasted pork into bite-sized pieces.
  • Remove the young leaves of the pickled mustard greens, wash them thoroughly, then chop into small pieces and drain well.
  • Peel the garlic and crush it in a blender.
  • Trim the roots of the green onions, rinse, and chop them into small pieces.
  • Wash and chop the chili peppers.

• Make the sauce:
  • In a bowl, mix together the following seasonings: 5 tablespoons of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of ground pepper, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and the chopped chili peppers. Stir well to combine the ingredients into a smooth mixture.
  • Cook the roasted pork and pickled mustard greens:
  • Heat a pan on the stove, then add oil. When the oil is hot, sauté the crushed garlic until golden. Add the roasted pork and stir-fry for about 5-7 minutes. Then, pour the prepared sauce mixture into the pan. Stir-fry until the pork turns a darker color, then add the pickled mustard greens. Continue stir-frying for another 10 minutes, then add the chopped green onions.
  • Once the sauce is almost gone, pour in 600 ml of fresh coconut water and simmer on low heat. Adjust the seasoning to taste. When the sauce becomes thick and sticky, turn off the heat.
• Serving suggestion: Plate the roasted pork with sour pickled mustard greens and serve it hot with steamed rice for a delicious meal.

Ingredients:

• 500g of roasted pork
• Soy sauce and seasonings
• A few cloves of garlic, 1 chili pepper (optional)
• Cucumber and boiled water spinach

Instructions:

• Step 1: Cut the roasted pork into small, bite-sized pieces. Mince the garlic and chili pepper.
• Step 2: Heat a pan with 1/2 teaspoon of oil, sauté the garlic and chili until fragrant, then add the pork and stir-fry.
• Step 3: Mix the sauce by combining 1/4 teaspoon of five-spice powder, 3 tablespoons of soy sauce, 1/2 teaspoon of sugar, 1 tablespoon of seasoning powder, and 1/2 cup of water. Stir to dissolve, then pour over the pork in the pan.
• Step 4: Braise the pork on high heat until the sauce thickens, then turn off the heat. Serve the pork with boiled vegetables or cucumber slices.

Ingredients:

• 300g roasted pork
• 200g water spinach
• 200g fresh shiitake mushrooms
• 2 teaspoons cooking oil
• 1 tablespoon minced garlic
• 3 tablespoons water
• 1 tablespoon BBQ marinade sauce (Lee Kum Kee)
• 1/2 teaspoon sugar
• 1/2 teaspoon seasoning powder
• 1 teaspoon sesame oil

Instructions:

Prepare the ingredients:

• Slice the roasted pork into thin, bite-sized pieces, but don’t slice too thinly to avoid the pork falling apart during cooking.
• Soak the water spinach in water, rinse off any dirt, and let it drain. Clean the shiitake mushrooms thoroughly, then slice them in half.

Stir-fry the shiitake mushrooms:

• Heat a pan over the stove and add 2 teaspoons of oil. Sauté 1 tablespoon of minced garlic until golden and fragrant, then add the mushrooms and stir-fry quickly.
• Add 3 tablespoons of water, 1 tablespoon of BBQ marinade sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of seasoning powder. Stir well to coat the mushrooms with the flavors.

Combine the ingredients:

• Add the sliced roasted pork to the pan and stir-fry with the mushrooms until the pork absorbs the flavors and begins to brown. Then, add the water spinach to the pan and continue stir-frying over medium heat, ensuring all ingredients are cooked evenly.
• When the vegetables are almost cooked, drizzle 1 teaspoon of sesame oil over the stir-fry and mix well until everything is fully cooked and fragrant.
• The roasted pork will be tender and flavorful, while the water spinach adds a fresh, natural sweetness, complemented by the delicious shiitake mushrooms for a perfectly balanced dish.

Ingredients:

• 1.2 kg roasted pork
• 500g taro
• 1 cup fermented tofu (about 4-5 cubes)
• 2 shallots
• 5 cloves garlic
• 5 chili peppers
• 1 liter coconut water
• Some fresh basil
• 5 tablespoons cooking oil
• Common seasonings

Instructions:

Prepare and marinate the pork:

• Cut 1.2 kg of roasted pork into large, bite-sized pieces, about the size of two finger segments, then place them in a bowl for marinating.
• Scoop 2/3 cup of fermented tofu (about 4-5 cubes and 4-5 tablespoons of tofu water), mash it until smooth.
• Pour the tofu mixture over the pork, adding 1/2 teaspoon MSG, 1/2 teaspoon seasoning powder, 1/3 teaspoon salt, and 2 tablespoons sugar. Mix well and let the pork marinate for about 20 minutes.

Prepare other ingredients:

• Peel and wash 500g of taro, then cut it into quarters and set it aside to drain.
• Heat 4 tablespoons of oil in a non-stick pan and lightly fry the taro for about 10 minutes over medium-low heat, until the outer layer is crispy and slightly golden. Once done, remove and drain the oil.
• Peel and crush the shallots and garlic. Clean the chili peppers by removing the stems and rinsing them.

Cook the Hot Pot:

• In a deep pan, heat 1 tablespoon of oil and sauté the shallots and garlic until fragrant. Add the marinated pork and stir-fry until the pork is aromatic and the fat renders.
• Add 1 liter of coconut water and 4-5 cups of water to the pan. Stir to combine, then simmer the pork over medium heat for 20-25 minutes.
• Once the pork becomes tender, add the golden-fried taro and stir. Let it cook for another 5-10 minutes. Finally, add 4 chili peppers and a few sprigs of fresh basil, then turn off the heat.

Make the dipping sauce:

• Scoop 1/3 cup of fermented tofu (about 3-4 cubes and 3-4 tablespoons of tofu water) into a bowl, then add 1/3 teaspoon MSG and 3 teaspoons of sugar.
• Finely chop a chili pepper and add it to the bowl. Mash everything together until the sauce is smooth with a slight texture.

Ingredients:

• 2 kg roasted pork
• 3 tablespoons soy sauce
• 100 ml fresh coconut water
• 4 cloves garlic
• 1 teaspoon coconut caramel sauce
• 20g spring onions
• Common seasonings
• Some cooking oil
• A small amount of chili peppers

Instructions:

Prepare the ingredients:

• Clean the spring onions, cut them into 2-3 cm long pieces. Peel the garlic, crush it, and finely chop. Slice the chili peppers into small pieces.

Marinate the pork:

• Cut the roasted pork into bite-sized pieces and place them in a bowl. Add 1 teaspoon salt, 1 teaspoon seasoning powder, 1 teaspoon MSG, 1 tablespoon sugar, 3 tablespoons soy sauce, and 1 teaspoon coconut caramel sauce. Mix thoroughly and let the pork marinate for 15-20 minutes to absorb the flavors.

Simmer the pork:

• Heat some cooking oil in a pan. Once the oil is hot, add the garlic and sauté until golden. Then, add the marinated pork and stir-fry until the meat is firm. Pour in 100 ml of coconut water and simmer over medium heat. Stir frequently to ensure the pork is evenly cooked and well-coated in the marinade.
• Add the spring onions, chili peppers, and a sprinkle of pepper to the dish before turning off the heat.
• The roasted pork is rich and savory, with the delightful aroma of soy sauce infusing every bite, making it a perfect complement to your family meal.
• This dish is best enjoyed with a bowl of steaming white rice. Take a bite of the flavorful pork, paired with the soft rice – a perfect combination of taste and texture.

Ingredients:

• 1 kg of Bún noodles
• 1 kg of Pork belly
• 1/3 Pineapple
• 3 slices of Ginger
• 1 Chili pepper
• 3 cloves of Garlic
• 1/2 tablespoon Garlic powder
• 1/2 tablespoon Ginger powder
• 1/2 tablespoon Five-spice powder
• 1 tablespoon Soy sauce
• 150 ml of Fish sauce
• 15g of Fermented soybean paste (Chao)
• 2 tablespoons Vinegar
• Some fresh herbs
• Common seasoning to taste

Preparation:

Prepare the ingredients

• To remove the pork smell, rub the meat with 3 slices of ginger and 1 tablespoon of salt. Afterward, rinse the pork well and cut it lengthwise to help seasonings absorb better.
• Peel the pineapple, remove the eyes, and chop it up. Peel the garlic, remove the stems of the chili pepper, and chop everything into small pieces. Use a blender to blend them into a fine mixture and set aside.
• Wash and prepare the herbs, then set them aside to dry.

Marinate and roast the pork

• Mix soy sauce, sugar, seasoning powder, MSG, salt, garlic powder, ginger powder, five-spice powder, and fermented soybean paste in a bowl.
• Rub this mixture over the pork belly evenly. Turn the pork over and wipe off excess seasoning from the skin using a napkin.
• Prepare a vinegar solution with salt and apply it on the skin using a brush until the skin is evenly moist.
• Let the pork marinate in the fridge for 6-8 hours to absorb the flavors and remain fresh.
• Preheat the oven to 200°C, place the pork belly inside, cover, and roast for 30 minutes. Then, flip the pork to have the skin side up and brush with the vinegar solution before roasting for another 30 minutes until the skin crisps up and turns golden brown.

Make the fish sauce mixture

• In a bowl, mix the pineapple, garlic, and chili paste with fish sauce and sugar. Stir well to dissolve the ingredients.

Final steps

• Once the roasted pork is ready, slice it into thin, bite-sized pieces.
• Prepare a bowl of bún noodles, add some fresh herbs, sliced roasted pork, and cucumber. Pour the prepared fish sauce mixture over and toss to enjoy!

Ingredients:

• 500g roasted pork
• 10 quail eggs (or chicken eggs)
• 1 fresh coconut
• Good quality fish sauce
• Sugar, salt, pepper
• Shallots
• Peppercorns
• Whole chili peppers
• Fresh herbs
• Spring onions

Instructions:

• Step 1: Cut the roasted pork into matchstick-sized pieces. Avoid cutting too small to preserve the texture. Marinate the pork for 30 minutes to 1 hour with fish sauce, 2 tablespoons of sugar, a pinch of salt, pepper, shallots, and garlic. Adjust the seasoning to suit your taste, as some regions prefer less sweetness.
• Step 2: Heat a pot and add the marinated pork, stir until it becomes crispy. Once crispy, add the coconut water to cover the pork. Bring to a boil over high heat, then remove the scum. Lower the heat and let the pork simmer until tender and the coconut water turns a golden brown and thickens. Keep the lid off to maintain the color and clarity of the sauce. Cook until the color and texture are perfect.
• Once the sauce has thickened and the pork has a beautiful golden color, add boiled quail eggs (or chicken eggs) into the pot. Be careful not to add them too early, as they will become hard and lose their color and flavor.
• Step 3: Taste and adjust seasoning, adding fish sauce for extra flavor if needed. The sauce should have a subtle sweetness from the coconut, but a dash of fish sauce brings depth. This dish pairs beautifully with hot rice and is rich in flavor.
• Step 4: Garnish the dish with fresh herbs, spring onions, and some beautifully arranged chili peppers for an extra touch of color. A beautiful presentation makes the dish even more delicious.

Ingredients:

• Chinese herbal medicine: 1 pre-packed sachet containing goji berries, red dates, yam, longan, lotus seeds, golden needles, and rehmannia root.
• Pork knuckles: 1 piece, around 1kg
• Carrot: 1 piece
• Shiitake mushrooms: 50g
• Coconut water: 500ml
• Other necessary seasonings such as cooking oil, fish sauce, pepper, monosodium glutamate, and salt.

Instructions:

• After gathering the ingredients, wash the pork knuckles thoroughly, removing any hair, and rinse with saltwater to ensure it's clean. To enhance the aroma and give the pork knuckle a unique flavor, you can briefly roast it to achieve a fragrant golden skin before marinating and cooking.
• If you prefer, you can blanch the pork knuckle with boiling water to remove any unpleasant smell. Then, roast it until the skin is golden and fragrant. Cut the pork knuckle into smaller pieces and marinate it with a teaspoon of salt and pepper for 2-3 hours to let the flavors infuse.
• While the pork is marinating, prepare the vegetables: peel the carrot and cut it into bite-sized pieces. Soak the shiitake mushrooms in cold water until softened, then trim and rinse. Also, rinse the Chinese herbs with water to remove any dust.
• If you're preparing this dish for a pregnant woman or to alleviate headaches, you may add mugwort to the ingredients.
• Once everything is prepared, bring a pot to the stove and combine the coconut water with a little cold water. Add the washed herbs and simmer over medium heat. The herbal mixture should cook until it turns a reddish-brown color. Then, add the marinated pork knuckles to the pot. Reduce the heat to low and simmer until the pork becomes tender. Afterward, add the shiitake mushrooms and carrot pieces, continuing to cook until everything is tender. Taste and adjust the seasoning, and your dish is ready to serve.

Ingredients:

• 2 pieces of pork belly, about 500 grams
• 5 cloves of garlic
• 2 teaspoons of five-spice powder
• 2 shallots
• 1 teaspoon of salt
• 1 tablespoon of seasoning powder
• Fermented bean paste, soy sauce, sugar
• 1 lemon

Directions:

• Step 1: Clean the pork belly and dry it thoroughly with paper towels. Mince the garlic and shallots, then mix with the five-spice powder, salt, and seasoning powder.
• Step 2: Turn the pork belly so the skin is facing down. Use a knife to make parallel cuts on the meat to help it cook faster and absorb more flavor. Rub the seasoning mixture onto the underside of the pork, ensuring the skin remains clean. If any seasoning gets on the skin, wipe it off. Use a sharp knife to evenly poke holes in the skin. The more even the poking, the crispier and more evenly the skin will puff up. Rub lemon juice and salt onto the skin. Place the pork in the fridge overnight to marinate and absorb the flavors.
• Step 3: Preheat the oven to 150ºC. Roast the pork with the skin side up for the first 20 minutes, then increase the temperature to 250ºC and continue roasting until the skin is evenly puffed up and the pork is fully cooked. Remove the pork from the oven and cut it into bite-sized pieces.
• Step 4: In a bowl, dissolve the fermented bean paste. Depending on your taste preference, adjust the amount of fermented bean paste used – for this recipe, about 5 pieces of fermented bean paste will be sufficient.
• Step 5: Heat some oil in a pot, then sauté the minced garlic until golden. Add 1 tablespoon of sugar and wait for it to turn slightly brown. Then quickly add the roasted pork and stir-fry.
• Step 6: Add the fermented bean paste mixture to the pot along with some water. Bring it to a boil and adjust the seasoning to your liking before turning off the heat. Serve the pork with rice. Braised roast pork with fermented bean paste is a savory dish that pairs wonderfully with rice. It is also a great way to repurpose leftover roasted pork. You can also serve it with water spinach or add taro to the pot for a unique and flavorful twist!