Boiled Pork Belly (Thịt Luộc) - Cooking Off The Cuff

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0 Boiled Pork Belly (Thịt Luộc) Pork Oct 27 Written By Ly Nguyen

My husband and I always find it fascinating that there are so many similar dishes across both our cultures. This humble recipe is nearly identical to a Korean dish called Bossam. There are differences between cooking ingredients and the accompanying side dishes, but both are typically eaten with fermented foods.This spread I made adds another fascinating layer: how my mom used to prepare it and how I translate it. Traditionally, the meat is eaten with fermented shrimp and/or shrimp paste. My mom made it with pineapple with the broth on the side.Sometimes I wonder how our food will change far into the future. Especially since my family is just a microcosm of how the world is evolving.

Cooking MethodStovetopTime🕒🕒

Recipe

Ingredients (3 Servings)

2.5-3 LB. SLAB OF PORK BELLYWATER1/2 WHITE ONION1 TSP SALTPEPPER—SidesCILANTROPERILLA LEAVES (the purple ones!)MINTSLICED PINEAPPLEROMAINE LETTUCE LEAVES—Dipping SauceFISH SAUCELIME WEDGETHAI CHILI, SLICED

Instructions

Add pork, salt, onion and water to cover in a pot. Bring to a boil and simmer in medium low for 45 minutes.Prep sides while waiting. Assemble on a large platter. Make dipping sauce in individual saucers.Remove pork and place in an ice bath to cool. Cut in thin 1/4 inch slices and assemble on a plate.Add desired amount of fish sauce to broth (optional). Sprinkle with pepper and ladle into individual bowls.Enjoy with rice and wrap the meat in the sides. I like to add half my rice to the broth and eat it like a soup!

Brands I Like

Red Boat Fish Sauce, 8.45 Fluid Ounce Buy on Amazon

What is…

Thai Chili

Perilla Leaves

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