Vietnamese Pan-Seared Pork Belly (Thịt Rang Cháy Cạnh)

Steps

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1. 1
   Cut the 400g pork belly into long, thin strips of uniform thickness. This ensures the exterior becomes crispy while the interior stays tender and juicy. Avoid cutting too thin, as it causes moisture loss and dryness.
   ▶ ≈0:45
2. 2
   Prepare fresh onion and cut into appropriate pieces. Fresh onion provides a cleaner, sweeter flavor compared to dried onion.
   ▶ ≈1:11
3. 3
   Crush a pinch of black peppercorns. Whole peppercorns have a more robust and fresher aroma than ground pepper, making them ideal for this dish.
   ▶ ≈1:33
4. 4
   Add a small amount of cooking oil to the pan and turn the heat to maximum. Wait until the pan is very hot and begins to smoke before adding the meat. This high heat quickly sears the surface, trapping moisture inside and preventing dryness.
   ▶ ≈1:58
5. 5
   Divide the meat into portions and place in the hot pan without flipping immediately. Let the bottom sear until golden, then flip and ensure even cooking on both sides. Keep the heat high and stir continuously until the meat turns a beautiful brown with a crispy exterior. Each batch takes about 2 minutes.
   ▶ ≈2:24
6. 6
   Transfer the seared meat to a plate and drain excess oil. Keep the pan very hot and maintain high heat for the next step.
   ▶ ≈3:27
7. 7
   In the same pan, add 2 tablespoons fish sauce, 1 tablespoon sugar (ratio 2:1), 1 teaspoon MSG, and ground pepper. Reduce to medium heat and stir until the sugar dissolves and the mixture comes to a boil again.
   ▶ ≈3:45
8. 8
   Return all the seared meat to the pan and stir-fry for about 1 minute, allowing it to fully absorb the sauce flavors.
   ▶ ≈4:05
9. 9
   Finally, add all the prepared onion. Stir-fry for 30 seconds to 1 minute depending on your preferred onion texture (tender-crisp or softer). Immediately transfer to a serving plate to avoid overcooking.
   ▶ ≈4:18