Photograph of the finished Heo nướng mỡ hẹ

Vietnam · Ba chỉ nướng mỡ hẹ

Heo nướng mỡ hẹ

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 3.5 lb
  • Photograph of Garlic chives Garlic chives 8.5 oz
  • Photograph of Pork fat Pork fat 7.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Fry diced pork fat over low heat for 10 minutes until the fat melts and the cracklings turn golden brown.
  2. 2 Cut the chives into 1 cm pieces and add them to the hot oil (after turning off the heat) to cook them using the remaining heat.
  3. 3 If you add the chives to the rendered fat and continue cooking, they will turn black and lose their sweet aroma.
  4. 4 Marinate pork belly slices 1 cm thick with fish sauce, garlic, sugar, and pepper for 1 hour.
  5. 5 Bake at 230 degrees for 18 minutes, flipping once to brown both sides.
  6. 6 Pour the scallion oil over the hot meat and serve with chili and lime.

With an appliance

  • Charcoal grill 35 min

    Grill over charcoal, keeping the grill 15 cm above the grate, for 12 minutes, flipping every 3 minutes; drizzle with scallion oil after grilling.

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