Thịt luộc chấm tương (Vietnamese boiled pork belly with garlic sauce) is a health-giving Vietnamese dish anyone can make with absolute ease. Featuring tender pork slices and a flavorsome sauce packed with flavor, it’s a recipe that, despite its simplicity, will leave you wanting more.
Cooking can be a chore sometimes, especially on busy days, and this easy-to-make dish is a true life savior every time. With just a few simple ingredients and about 30 minutes, you’ll be able to cook up a full meal that can fill up a whole family. No wonder it has been a staple in Asian cuisine for so long!
Scroll down to learn the perfect recipe for making boiled pork belly with garlic sauce at home!
Why This Recipe Works
If you haven’t tried boiled pork belly with garlic sauce before, here are some reasons that will convince you to do so:
Necessary Tools To Make Thịt Luộc Chấm Tương
Before jumping to the recipe, check this tool list to ensure that you have all the necessary kitchenware.
Key Ingredients For Savory Thịt Luộc Chấm Tương
Now that you’ve prepared the needed tools, it’s time to purchase the following ingredients.
For the Sauce
For Serving
Steps to Cook Thịt Luộc Chấm Tương Easily
Here is a simple recipe for making boiled pork belly and a mouth-watering garlic dipping sauce.
Step 1: Prepare The Ingredients
Wash the pork belly and vegetables. Then, drain and set them aside.
Add 1 teaspoon of salt to a pot of water, then blanch the pork for 30 seconds to 1 minute over medium heat.
Note
This step is crucial for removing impurities and odor from the meat.
Step 2: Boil The Pork Belly
Dispose of the water you used to blanch the pork and fill the pot with new water.
Add the leek, onion, ginger, and white wine to the pot. Boil the water for 5 minutes to infuse it with herbs and spices.
Next, put the pork in the pot and boil it for 30 minutes.
Note
You should cover the pot to ensure the meat is cooked thoroughly.
After cooking the pork, transfer it to an ice bath or cold water, which improves the texture and color and prevents browning.
Step 3: Make The Sauce
Start by adding the Vietnamese scallion and oil garnish to a saucepan.
If you don’t have this garnish on hand, heat some oil in the pan and add chopped scallions. Then, stir in some minced garlic and fry them until fragrant.
Next, pour in the soy sauce, sugar, chili pepper, and vinegar. Stir well until the sauce boils, then cut the heat.
Step 4: Cut The Pork
Place the boiled pork belly on a chopping board and cut it into thin slices. Arrange the pork pieces on a plate.
Step 5: Serve The Dish
Serve the boiled pork with a plate of vegetables and herbs and a bowl of dipping sauce on the side.
You can enjoy this dish with vermicelli noodles, which is also the way that I like best. Bundle together some pork, herbs, and noodles. Dip them in the sauce and take a bite!
In addition, you can also wrap them in rice paper, similar to how you make Vietnamese fresh spring rolls. The dish tastes great both ways, so don’t hesitate to try them out!
How To Store The Leftovers
Another thing that I love about this dish is how it is to store the leftovers. Simply put the pork in an airtight food container, then place it in the fridge, and you’re good to go. Your boiled pork will last for about 3 days.
In addition, you can also freeze it for about 3 months. Before freezing, remember to transfer it into a freezer-safe container first. To reheat, you can pop the pork in a microwave or briefly cook it on medium-low heat.
Ways To Switch Up The Recipe
When you’ve mastered this version of boiled pork and garlic sauce, you can also try out the following variations of the dish.
Tasty And Healthy – A Flawless Combination
Boiled pork belly with garlic sauce is a delectable recipe for when you’re tired of greasy treats. Since the cooking process involves no oil, you’ll be able to cut down on a lot of calories. Yet, it’s still satisfying enough to be a complete meal.
How do you find today’s post? What’s your favorite sauce to pair with boiled pork belly? I’d love to hear your thoughts and ideas, so please leave a comment! Lastly, don’t forget to like and share the recipe so that more people can know about it. Have fun cooking, and see you on other yummy dishes!
Thịt Luộc Chấm Tương Recipe (Boiled Pork Belly With Garlic Sauce)
Equipment
- Knife
- Chopping Board
- Pot
- Tongs
Ingredients
Main ingredients
- 1.1 pounds pork belly
- Leek
- A few ginger slices
- 1 onion
- 1 tablespoon white wine
For the sauce
- 5.5 tablespoons soy sauce
- 0.35 ounces minced garlic
- 5 teaspoons vinegar
- 2 teaspoons sugar
- Chili pepper
- Vietnamese scallion and oil garnish
For serving
- 1.8 pounds vermicelli noodles
- Herbs and vegetables: Vietnamese balm, beefsteak plant, peppermint, fish mint, cucumber.
Instructions
- Wash the pork belly and vegetables. Then, drain and set them aside. Add a little salt to a pot of water, then blanch the pork for 30 seconds to 1 minute over medium heat.
- Dispose of the water that you used to blanch the pork and fill the pot with new water. Add the leek, onion, ginger, and white wine to the pot. Boil the water for 5 minutes to infuse it with herbs and spices.
- Put the pork in the pot and boil it for 30 minutes.
- After cooking the pork, transfer it to an ice bath or cold water.
- Add the Vietnamese scallion and oil garnish to a saucepan. Stir in some minced garlic and fry them until fragrant. Pour in the soy sauce, sugar, chili pepper, and vinegar. Stir well until the sauce boils, then cut the heat.
- Place the boiled pork belly on a chopping board and cut it into thin slices. Arrange the pork pieces on a plate.
- Serve the boiled pork with a plate of vegetables and herbs and a bowl of dipping sauce on the side.
Video
Notes
- The total time is enough to make 4 servings.
- Always blanch the pork before boiling it since this step gets rid of the odor and impurities.
- You should cover the pot to ensure that the meat is cooked thoroughly.
Nutrition
Richie
Content Writer
Expertise
Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert
Education
Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam
Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam
Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.
Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.