The meat is soft, greasy, imbued with harmonious sweet and salty spices, creating a very unique aroma. Sticky ball, soft. All blend together to make a delicious winter dish in the port land.
Material
- 1 kg pork belly
- 3-4 dried onions
- 3-4 cloves of garlic
- Condiments: Salt, soy sauce (soy sauce), seasoning seeds, sugar, five spices, colored water, white sauce.
- 500 grams of sticky rice with yellow flowers
- Pickled pickles served with
a- Making braised meat:
- Bacon cut into 10cm x 4cm pieces, soak in dilute salt water for about 30 minutes, wash and pat dry. Place the foil, then put each piece of meat in, turn the skin upside down and wrap it tightly, leaving only the skin open. Spread vinegar on the surface of the skin and put it in the refrigerator to cool. Then, sprinkle a layer of white granulated salt on the skin.
- Explode the skins: Preheat the oven for 10 minutes at 220 degrees. Put the meat in and bake for 25-30 minutes until the skins explode.
- Remove the meat from the oven, scrape off the salt, wash it and put it in the pot. Marinate the meat with: 2 tablespoons of sugar, 2 tablespoons of soy sauce (soy sauce), 2 tablespoons of colored water, 1 tablespoon of fish sauce, 1 tablespoon of five spices, 1 teaspoon of soup powder, 1 teaspoon of seeds seasoning, 3-4 pieces of white colander and 2/3 cup of water with minced onion and garlic. Mix well and marinate for 1 hour.
- Meat stock: Stew the meat over low heat for 2 – 2.5 hours until the meat is tender. If you want to eat more fried eggs or spring rolls, put them in the warehouse together. Adjust seasoning to suit family taste.
b- Delicious sticky rice: Making parallel in the process of meat storage
- Glutinous rice is washed, soaked in water overnight for about 6-8 hours. If you want to cook immediately, soak in warm water for about an hour before cooking. Then, pour out the rice, lightly drain the water, drain, and mix with 1 teaspoon of fine salt to make the sticky rice more flavorful.
- Bring the water to a boil, heat up the sticky rice, lower the heat, then put the glutinous rice in the pot, spread evenly and the sticky rice. To make sticky rice delicious according to the experience of mothers, you should cook it twice: The first time is sticky rice for 15-20 minutes, then scoop it out, spread it out and let it cool. Then, continue to put the sticky rice in the second pot, sprinkle a little more water, chicken fat and mix well. Add 10-15 minutes for the chicken fat to penetrate so that the sticky rice is shiny, soft and delicious.
- Presentation and enjoyment: Scoop the sticky rice into a bowl, put the braised meat on top, cut it into bite-sized pieces with scissors. Add sausage, pate and serve with pickles very delicious.
- Finished product requirements: Soft, slightly greasy meat, imbued with harmonious sweet and salty spices, giving off a very unique aroma. Sticky sticky ball, soft.
Attention:
- Should choose bacon with only lean fat ratio alternating so that the dish is not too greasy or dry.
- If you don’t have an oven to explode the skin, you can do it the traditional way, which is to boil the meat with a little salt and vinegar, take it out and put it in cold water, when it’s cool, dry it completely, use a fork or bamboo skewers to penetrate it. Seal the surface and fry in oil to help the skin explode.
- You can use a pressure cooker to reduce cooking time.