Pork belly is a popular dish of Vietnamese cuisine that everyone knows, especially street food lovers. However, to produce a delicious and attractive dish requires the cook to have many skills as well as professional handling. Here, the family chef would like to send you the simplest and most delicious way to cook pork belly with coconut milk.
What is the coconut milk pork belly?
Pha Lau is a traditional dish originating from Chinese cuisine with sophisticated and diverse processing methods.
Dishes are made from meat and organs of animals such as pigs, cows, etc. The organs commonly used are: small intestine, large intestine, stomach, spleen, etc., depending on the preferences of each person. Materials will be different. Besides, there are the typical spices that determine the taste of the dish such as: five spices, curry powder, cinnamon flower, star anise, … Especially indispensable is the greasy, delicious coconut milk.
This is a dish associated with many generations of students, students, young people… The color of the dish is golden brown, the aroma is passionate and attractive, with the aroma of five-spice powder, the topping is not too soft. Crispy, chewy texture, impregnated with the fatty taste of coconut milk, stimulates all the senses of those who enjoy it.
Breaking pork intestines brings many useful nutritional values
Pig offal in particular or animal viscera in general are often considered as less nutritious foods, containing many toxic substances. However, when you know how to choose fresh and skillfully processed foods, they will become foods of great nutritional value for adults and children. Specifically:
- Animal organs contain many nutrients such as Vitamins B, B6, B12, Folate, etc. These are excellent sources of protein and essential amino acids for the human body, helping to create energy for our body. operate more efficiently.
- In addition, they also provide choline – a nutrient that helps the body increase resistance, and maintain muscle mass.
- In particular, the spleen and liver provide a large amount of Vitamin A, trace elements such as folic acid, iron, copper, zinc help the body get an excellent amount of iron, improve the pigmentation of the skin. anemia patients.
How to cook pork belly with coconut milk
Materials and tools to prepare
Ingredient
- 1 pig ear
- 1 pig stomach
- 1 kg pig intestine
- 300g pork liver
- 2 fresh coconuts
- 500g grated coconut
- Ginger, lemongrass, chili, onion, minced garlic, onion
Spice
- Five-spice powder, curry powder, cinnamon powder, cashew-colored water.
- Oil curry, curry leaves, star anise, cardamom.
- Salt, sugar, monosodium glutamate, seasoning, ground pepper.
- Cooking oil, soy sauce, fish sauce, vinegar, chili sauce, juice.
Tool
- Knife, cutting board, pot, brass.
- Specialized gloves for cooking, mortar used to grind spices.
Instructions on how to cook the most delicious coconut milk pork
Step 1: Prepare ingredients
- Pig ears: after buying, clean the hair, wash it under water many times with salt. Use vinegar to wash the pig’s ears to be sure to completely remove the odor and then rinse thoroughly with water. After that, let the pork ears drain and then cut the pig ears lengthwise into 3 parts.
- Pork stomach: Turn the left side of the stomach out to remove the residue and wash it thoroughly with salt and lemon 2-3 times. Blanch the stomach in a pot of boiling water with a few slices of crushed ginger for 10-15 minutes. Rinse several times under running water to clean, then rinse with vinegar again. Finally, drain the water for the stomach to follow it clean and no fishy smell, drain and cut into 3 or 4 parts as you like.
- Pork belly: You also wash it as well as the stomach of a pig, but don’t turn it inside out. Wear thin gloves to keep your hands from getting smelly. Squeeze a few times with lemon and salt and then rinse thoroughly with clean water.
- Pork liver: washed with dilute salt water. Then, soak the pork liver with fresh milk without sugar for about 30 minutes and then wash it with clean water.
- Grated coconut: mix coconut rice with ½ cup of filtered water, use a sieve or cloth to wrap the upper part of the coconut and squeeze it into a bowl to get the purest coconut milk. The part of the copra you mix with 1-2 liters of water and then filter it again to get the juice and put it in another bowl.
Step 2: Marinate the pork belly
Use a large bowl for minced onion, minced garlic, minced chili, grated ginger, half a teaspoon of five spices, 1 teaspoon of sugar, 1 teaspoon of ground pepper, 1 teaspoon of cashew-colored water, 1 teaspoon of seasoning, 1 teaspoon of curry powder, 1 spoon of salt, 1 spoon of fish sauce, 1 spoon of monosodium glutamate, 1 spoon of chili sauce, 1 pot of curry oil stir well. Add the pork belly, mix well and leave it there
Step 3: Cook pork belly with coconut milk
Put star anise, curry leaves, cardamom on a roasting pan until the aroma rises, then turn off the heat, pour out onto a plate or bowl.
Put about 150ml of cooking oil in the pan. When the oil is hot, add minced garlic, minced onion, minced lemongrass, and minced ginger. Then add marinated beef intestines and stir-fry to hunt again.
When you see that the yellow heart gives off a fragrant aroma, put it in a large pot, pour in fresh coconut water so that it just covers the meat in the pot, cook until it boils, then turn down the heat. Add the anise, curry leaves, fragrant roasted cardamom and the grated coconut milk and cook until the water is about ⅓ pot. Then add the pure coconut milk, let it simmer until the ingredients are soft.
During the cooking process, open the lid of the pot and skim off the foam continuously so that the broth is clear and scum. Finally, season to taste and you can turn off the stove.
Step 4: Present and enjoy
It’s delicious to eat when it’s still hot, so it’s better to leave the pot on the fire to reheat when eating. If the broth dries up, you can add fresh coconut water and season it with a little more seasoning to taste. When enjoying, use scissors to cut the pig’s organs into a bowl, add broth, a little cinnamon leaf on top to make the dish both delicious and beautiful.
Pork belly can be eaten with vermicelli, instant noodles or bread. A delicious dish must first have an eye-catching dark brown color and attractive flavor, a rich, rich broth, cooked ingredients that are soft, chewy, no longer smelly, and easy to eat.
When eating pork belly, it must be accompanied by a cup of spicy and sour sauce that will make the dish more attractive.
How to make delicious pork hotpot sauce No. 1
To make the beef dish more flavorful, the cook often mixes spicy and sour tamarind fish sauce to serve. The harmony between the rich taste of the fatty, aromatic leopard sauce imbued with the soft, chewy pork intestines with the sour and spicy taste of the sauce helps to make the dish delicious, the more you eat it, the more addictive it becomes.
Ingredients to prepare to make Pha Lau dipping sauce
- Delicious fish sauce: 2 tablespoons
- Sugar: 2 tablespoons
- Warm water: 4 tablespoons
- Choke: 3 fruits
- Lemon leaves: 2-3 leaves
- Purple onion: 2 pieces
- Garlic: 2 cloves
- Chili: 2
- Lemongrass: 1 plant
- Me
Prepare dipping sauce
Step 1: Prepare ingredients
Garlic, shallots peeled, washed and finely chopped. Wash the peppers, cut them in half, remove the seeds and chop finely. Lemongrass removes wilted leaves, washes away dirt, then minced half finely and sliced thinly. Wash and charge, some squeeze the juice and the rest cut into thin slices. Finally, the lemon leaves are washed and finely chopped to increase the aroma for the dipping sauce.
Step 2: Filter the tamarind juice
Put the tamarind in a cup and add boiling water to lightly soak the tamarind and the tamarind meat can be dissolved in the water. Then remove the tamarind seeds and filter the juice through a sieve until smooth.
Step 3: Prepare tamarind fish sauce
Put the pan on the stove with a little oil. When the oil is hot, add minced onion, garlic, lemongrass and saute until fragrant. When the ingredients are fragrant, put 2 tablespoons of tamarind juice, 2 tablespoons of sugar, 2 tablespoons of fish sauce, and 1 tablespoon of tamarind juice into the pan. Turn on low heat and cook until the mixture thickens, then turn off the heat.
Finally, put the dipping sauce mixture into a bowl, add minced chili, kumquat, thinly sliced lemongrass and stir gently. So you will immediately have a round cup of spicy and sour tamarind sauce to enjoy with a delicious and delicious dish.
The best selling places in Ho Chi Minh City
Breaking the Tram tree
Go Vap area has many famous delicious noodle shops. In particular, including the Cay Tram restaurant. The restaurant is famous as a place to dumping quality Laurel at cheap prices. Cay Tram Mon has a delicious, rich taste, reasonable price, including fried rice and bread.
- Address: 208 Cay Tram, Go Vap District, HCMC
- Opening hours: 15:00 – 22:00
- Price: 16,000 VND – 25,000 VND
Broth Co Thao
Ms. Thao dumping lau lau is one of the typical dumping places of the district 4 area. It can be said that this is the most delicious of all the restaurants that you should experience. An important thing that makes the shop always crowded is that the internal organs are made very clean, the pot is golden, attractive, and fragrant. Pha Lau is made just right, not too chewy, extremely tasty to eat.
Contact Info:
- Address: 243/29G Ton Dan, Ward 15, District 4, HCMC
- Opening hours: 08:00 – 22:00
- Price: 10,000 VND – 30,000 VND/piece
Breaking into Ba Hat
The fatty dipping sauce is known as the signature of the Ba Hat restaurant. The dipping sauce at this restaurant is sour, sweet, spicy, and salty just enough to make customers fall in love with it. Pha Lau is soft, fragrant and delicious with the ultimate esoteric dipping sauce. All are worthwhile experiences at Ba Hat restaurant.
Contact Info:
- Address: 533 Ba Hat, District 10, City. Ho Chi Minh
- Opening hours: 16:00 – 22:00
- Price: Breaking beef: 20,000 VND/cup
Auntie Hanh’s hot pot
This is a restaurant that has been around for a long time that everyone must visit to experience a delicious cup of La Lau. The thick sauce is the perfect blend of the sweetness of organ broth, fresh coconut water, the fatty taste of coconut milk, and the spicy, aromatic taste of cinnamon and five flavors. The sweet and sour taste of the special dipping sauce with the fleshy, crunchy and greasy taste of the internal organs is a great reward for your taste buds.
Contact Info:
- Address: No. 102 Phan Van Tri, District 5, City. Ho Chi Minh
- Opening hours: 8:00 – 19:00
- Price: 27,000 VND – 30,000 VND
Some questions when cooking pork belly with coconut milk
Some notes when cooking pork belly with coconut milk
Although it is a popular dish, the cooking method is somewhat complicated, requiring the cook to have high skills and certain experiences. Here are a few tips to help you get the most out of your meal:
- Whether the dish is delicious or not, the first thing is in the preliminary processing of the pig’s heart. If the ingredients have a strange smell or color, you should not use them when cooking.
- Fresh coconut water must be selected from coconuts that are not too young or taken from dried coconuts. Because when taking the juice of the young fruit, the water will have a sour taste and lose the sweet taste of the broth.
- Do not put on high heat, cook under low heat so that the beef intestines can be absorbed into the seasoning.
- You don’t need to add a lot of oil because the pork’s viscera will turn into fat when cooked.
Is eating too much papaya good?
According to the National Institute of Nutrition, animal organs have a caloric content of 100-150 calories per 100 grams similar to lean meat. Protein content is about 16-22% and average fat content is 5-7%, which is mainly saturated fat and very high cholesterol. Therefore, eating too much will increase blood fat, harmful to the heart, blood fat, fatty liver.
One particular thing to be aware of is the potential for toxicity when using animal organs. If the animal is infected with parasites or toxic substances, the animal’s internal organs can also be infected. This has a huge impact on our health.
Can jaggery be used when cooking jasmine?
Using jaggery instead of regular refined sugar helps to break the fruit with eye-catching yellow cockroach wings. However, you can marinate the ingredients with turmeric or curry powder if you want the color of the dish to be more attractive.
Conclude
Over time, the dish has been transformed into more attractive forms. Pha Lau with dipping sauce, served with rice or bread is a favorite dish of many people. Hope the above knowledge will help you to have more delicious recipes for your family!
Reference articles
How to make salt and pepper toast at home
