Make braised pork rinds with tamarind to go well with rice on rainy days

Ingredients for braised pork fat with tamarind fish sauce:

- 800gr pork loin fat;

- 1.5 tablespoons of good fish sauce

- Garlic: 1 bulb; Sugar: 1.5 spoons; Tamarind juice: 1.5 spoons; Chili sauce: 1 spoon;

- Seasoning powder: 1 teaspoon; Salt: 1/2 teaspoon; Chili sauce: 1 teaspoon;

- Scallions: A few sprigs; chili pepper: 1 fruit; Lemongrass: 1 stalk;

How to choose ingredients:

Pork fat is a popular dish in every Vietnamese family. To choose a good piece of pork fat, you should choose pieces that are bright white, even in color, soft in fat, look fresh, and not wilted.

To make the dish delicious, you need to choose tenderloin fat so that the pork rinds will be crispier and tastier. Do not choose leaf fat, the pork rinds will be soft and mushy, making the dish less delicious. You should buy fat at clean food stores with clear origins.

You can buy tamarind juice at the grocery store, if not you can buy tamarind bags, remove the seeds when processing.

Prepare ingredients:Wash the lard, then pat dry. Leave for about 20 minutes so the lard won't splatter when frying.

Then cut the fat into large pieces about 2cm x 1cm x 0.5cm in size, a little thick so that when the fat releases water, the pieces of fat are not too small.

Wash lemongrass, thinly slice and then chop, chop chili, peel and chop garlic, chop green onion.

Steps to make braised pork fat with tamarind fish sauce

Step 1: Fry the pork fat

Put the sliced ​​lard into the pan, add 1/2 teaspoon of salt and stir well. Choose a large, flat-bottomed pan so the lard will be less likely to burn.

Fry for about 20-25 minutes, until the fat has released all the water, the pork rinds look shriveled, golden brown, and float on the oil. While frying, stir occasionally to release all the oil, remove the remaining pork rinds and drain the oil.

Step 2: Recipe for mixing tamarind fish sauce

Put tamarind juice in a bowl, add sugar, fish sauce, chili sauce, satay, 1 teaspoon seasoning powder, 2 tablespoons water and stir well until sugar dissolves.

Step 3: Braised pork fat with tamarind

Place a clean pan on the stove with 1 tablespoon of cooking oil, then add minced garlic, minced lemongrass, and minced chili and stir-fry until fragrant, then pour in the tamarind sauce, stir well and bring the mixture to a boil.

Next, add the pork fat and stir well to let the pork fat absorb the spices, simmer for about 1-2 minutes, then add the green onions on top, turn off the heat, and scoop onto a plate.

Note:To make the braised pork rinds with tamarind fish sauce delicious and crispy, you should not braise them for too long to avoid the pork rinds becoming soft and not tasty.

What to eat with tamarind braised pork rinds?

This is a delicious dish quite familiar to childhood in every countryside. To enjoy braised pork rinds with tamarind, you can eat it with rice in family meals, or eat it with sticky rice, which is also very delicious.

It is recommended that pork rinds are a nutritious food, so they should not be eaten too much or too often, especially for people who are obese or have high blood fat.

The best time to enjoy the tamarind pork fat dish is when you have just finished cooking it, the dish is still hot, stir-frying it again will make the dish mushy and less attractive. You can store the leftovers in the refrigerator for 3 days. When eating, just stir-fry it again.

If you want to enjoy it for many days, you should divide it into small bowls, cover it with plastic wrap, and stir-fry each bowl when eating. This way, you should add some onion and garlic to keep the dish longer.

Enjoy this simple, rustic dish.