Vietnamese Cooking Recipes: How to make Vietnamese roast bacon

The pork skin is crunchy. The fat melts and penetrates through each tooth. The dipping sauce with the spicy taste of fresh chili and the hot taste of ground peppercorn and a little bit sour taste of the lime , which makes that dish more flavorful. Let go to your kitchen and try!

The ingredients

1kg of bacon
1 tsp of salt
1/2 tsp of five-spice-powder
5 tsp of Vietnamese fish sauce
1 small chili
1/2 of a lime/lemon
1/4 tsp of ground peppercorn

How it's made

*Notice: If the pork (not expired) in your place is smelly, you should soak it into rice wine and vermicelli first (in 15 mins) to lose the odor.

First of all, you need to puncture the skin of the pork with a fork that helps the skin is absorbed spices and blistered.

Marinate the whole bacon. Then spice the skin with five-spice-powder. Wrap and chill it in 3 hours.

Start bake the skin first in 20 mins with 250 Celsius degrees. Then do the same with the remaining side. Continue to bake the skin in 10 more mins.

Dice the meat and put in a place. And prepare the accompanied sauce. We need 5 tsp of Vietnamese fish sauce. Then slice the chili, put into the sauce. Squeeze 1/2 of the lime/lemon into the sauce, remove the seeds. Sprinkle ground peppercorn onto the sauce.