Boiled Pork Belly (Thịt Luộc)
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 Method
Stovetop
Time
🕒🕒
Recipe
Ingredients (3 Servings)
2.5-3 LB. SLAB OF PORK BELLY
WATER
1/2 WHITE ONION
1 TSP SALT
PEPPER
—Sides
CILANTRO
PERILLA LEAVES (the purple ones!)
MINT
SLICED PINEAPPLE
ROMAINE LETTUCE LEAVES
—Dipping Sauce
FISH SAUCE
LIME WEDGE
THAI 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!