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Thịt heo ngâm mắm (fish-sauce cured pork)
Boiled pork belly steeped in a sweet fish sauce brine with garlic and chilli, sliced thin with pickles
In southern Vietnam a jar of thịt heo ngâm mắm is prepared a week before Tết so that hosts always have something ready when relatives drop by; the jar full of pork is a sign of a well-stocked home in the new year. Pork belly is boiled until fully cooked, then submerged in a boiled and cooled brine of fish sauce, sugar, garlic and chilli, where it turns amber, savoury-sweet and firm enough to slice paper thin. Serve it with steamed rice, pickled mustard greens or củ kiệu, and fresh herbs. Chef's tip: make sure the belly and the brine are both completely cold before they meet, and keep the jar in the fridge throughout.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pork
- 1 ¾ lb pork bellyone or two thick slabs, skin on
- 1 oz fresh gingersliced
- 2 shallotshalved
- 1 tsp salt
For the brine
- ¾ cup fish sauce
- ¾ cup water
- 3 ½ oz sugar
- 8 garlic clovespeeled, lightly crushed
- 3 red chillieshalved
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What you'll need
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Method
0/6 doneStep 1: Put 1 ¾ lb pork belly in a pot with 1 oz fresh ginger, 2 shallots, 1 tsp salt and cold water to cover. Bring to the boil, skim, then simmer over medium-low heat for 35–40 minutes, until a skewer pushed into the thickest part releases clear juices and the centre reads at least 145°F. Rest for 3 minutes; the pork must be fully cooked before curing.
42 minStep 2: Lift the pork into a bowl of iced water for 10 minutes, then drain, pat completely dry with paper towels and chill uncovered in the fridge until cold right through.
15 minStep 3: Bring ¾ cup fish sauce, ¾ cup water and 3 ½ oz sugar to the boil in a small pan, stir until the sugar dissolves and boil for 2 minutes. Leave the brine to cool completely.
5 minStep 4: Cut the cold pork into strips about 4 cm wide and pack them into a scalded, dried glass jar with 8 garlic cloves and 3 red chillies.
5 minStep 5: Pour over the cold brine so the pork is fully covered, weighing it down with a small saucer if needed. Common mistake: pouring warm brine over warm pork, which invites spoilage.
3 minStep 6: Close the jar and keep it in the fridge for 2–3 days before eating, until the fat looks translucent and the meat amber. Lift out pieces with a clean, dry spoon, slice thin, and eat within 1–2 weeks.
0 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 15 g
- Carbs
- 12 g
- Fat
- 35 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thịt heo ngâm mắm (fish-sauce cured pork) take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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