Thịt Ba Chỉ Luộc Chấm Mắm Nêm Instant Pot (Boiled Pork Belly ...

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Thịt Ba Chỉ Luộc Chấm Mắm Nêm Instant Pot (Boiled Pork Belly Rolls with Fermented Anchovy Fish Sauce)

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Posted on March 11, 2020 by Katie

Thịt Ba Chỉ Luộc Chấm Mắm Nêm Instant Pot (Boiled Pork Belly Rolls with Fermented Anchovy Fish Sauce)

• Servings: 6 or more
• Difficulty: easy peasy
• Print

Author: Katie Le | Katie’s Test Kitchen

Ingredients

• About 3 lbs Pork Belly (washed with salt and warm water, rinsed well)
• 1 can of Coco Rico Soda
• 2-4 cups of water
• 1 tsp of salt
• 1 white onion
• 1 pack of rice paper (Brown Rice Spring Roll Wrapper is a healthier option and also tastes great!)
• Vegetables – 1 head of green or red leaf lettuce (green is crunchier), 2 cucumbers, your favorite herbs such as Mint, Cilantro, Basil, Vietnamese coriander (Rau Ram), Perilla (Tia To)… etc.  Pick your favorite, more or less up to you!

Fermented Anchovy Fish Sauce (Mắm Nêm)

• 1 tbsp of minced garlic
• 1/4 of a lb of pineapple
• 2 tbsp of lime juice
• 3 tbsp of sugar
• 3 tbsp of water
• 3-4 tbsp of fermented anchovy fish sauce/Mắm Nêm (Brand: Hieu Ong Gia Que Huong/Old Man Que Huong) – Pha San/Premixed or not, doesn’t matter!  Put remainder bottle in the fridge.
• 3-4 fresh chili, minced – OPTIONAL

Directions

1. Pork – Place in inner pot with 1 tsp of salt, a white onion, a can of Coco Rico soda, and enough water to cover the pork (2-4 cups or more).  Closed lid, select Pressure Cook/Manual, High Pressure, 12-15 minutes (depending on how thick your pork belly is), 10 mins NPR or full NPR.  Once pressure is released, open lid and Remove pork from IP.  Submerge pork into a bowl of cold water for at least 10-15 minutes.  This step is to prevent the pork from turning brown.  Remove pork, cover loosely and wait until it’s completely cooled down before thinly slicing it (but not too thin!).  Remember to slice against the meat grain!  Set aside.
2. Fermented Anchovy Sauce Mixture – Mince garlic and pineapple using a food processor or by hand (like I did below).  In a large bowl, add 3 tbsp of sugar, 2 tbsp of lime juice, and 3 tbsp of water.  Stir mixture to dissolve sugar.  Add in the minced garlic and pineapple along with any juice that came out from the pineapple.  Stir well and add 3 tbsp of fermented anchovy fish sauce.  Mix well and taste the sauce.  Make adjustment as necessary to fit your taste.  Add another tbsp of fermented anchovy fish sauce if it’s not pungent enough for you.  Lastly, add minced fresh chili.
3. Vegetables – Triple wash lettuces and and your favorite herbs, drain to dry and set aside.  You can use the salad spinner to help dry the vegetables.  If using cucumbers thinly slice them vertically.
4. The Rolling Process – There is not really a right or wrong way of doing it, honestly!  Typically I start with dipping the rice paper into water then place it on a flat surface such as a cutting board or a large plate.  Quickly add lettuce on bottom end and leave about 1 inch of space on each side. Layer with my favorite herbs, a slice of cucumber on top, then follow with a few slices of pork belly.  Fold the bottom of the rice paper to cover those items above, make it tight.  Fold the 2 sides in and continue rolling until you reach the end of the rice paper.Tips: Don’t soak the rice paper in water for too long.  Don’t wait too long to start rolling after you have soaked the rice paper.  If not consumed immediately cover each roll individually with plastic food wrap to prevent rice paper from drying up.
5. When ready to serve, add mixed Anchovy Fish Sauce to a small bow. Dip your roll into the sauce and enjoy!  Pro Tip: Might want to chew a piece of gum afterward!

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