Hanoi's Crispy Delight: Vietnamese Burnt Garlic Pork Belly (Thịt Ba Rọi Cháy Tỏi)
Details
Crispy pork belly and fragrant fried garlic in a sticky, savory-sweet sauce.
Ingredients
Instructions
Prepare the Pork
Start by cleaning the pork belly. You can scrub it with salt and rinse it, then parboil it in water for about 3-5 minutes to clean it and make it easier to slice. After parboiling, rinse it again and pat it completely dry. Slice the pork belly into thin, bite-sized pieces.
Fry the Garlic
Heat about 4 tablespoons of oil in a large pan or wok over medium heat. Add the minced garlic and fry, stirring constantly, until it turns a beautiful golden brown and becomes fragrant. Be careful not to burn it. Once golden, quickly remove the garlic from the pan using a slotted spoon, letting the excess oil drain back into the pan. Set the crispy garlic aside.
Cook the Pork
In the same garlic-infused oil, add the sliced pork belly to the pan. Fry the pork, stirring occasionally, until it's cooked through and the edges are golden brown and crispy. Once cooked, remove the pork from the pan and set it on a plate.
Make the Sauce
Carefully pour out most of the oil from the pan, leaving about 1-2 tablespoons. Add the fish sauce, sugar, and minced chili (if using) to the pan. Stir continuously over medium heat until the sugar dissolves and the sauce begins to bubble and thicken slightly.
Combine and Serve
Return the crispy pork belly to the pan with the sauce. Add the fried garlic you set aside earlier. Toss everything together quickly for 2-3 minutes, ensuring every piece of pork is coated in the glossy sauce and mixed with the crispy garlic. Turn off the heat, transfer to a serving dish, and enjoy immediately with a bowl of hot steamed rice.
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