Tenderloin Sun-Dried Lady Grills and the “Glistening Household”: 3kg of Meat Tossed in the Garbage Bin and 3 Foolproof Sun-Drying Experiences!

During the scorching summer, many women have come up with the idea of sun-drying pork belly. They thought that simply exposing the meat to the sun would result in a delicious dish. However, from theory to practice, sometimes there are unexpected challenges that bring tears.

Recently, the story of Hoang Thanh Thuy’s failed attempt to dry meat has attracted both laughter and sympathy from the online community. Thanh Thuy and her husband took a big gamble by drying 3kg of pork belly, and this is the end result.

After being exposed, 3kg of meat peacefully rested in the trash can due to its unbearable “rotten” smell (Image: Hoang Thanh Thuy)

Sharing about this “stumble,” Thanh Thuy said: “These days, Hanoi is extremely hot, with temperatures reaching 40-41 degrees! Taking advantage of the dazzling summer sun, the master chefs got to work on drying pork belly under the sun! Everyone boasts that it’s delicious and easy to make, so I also followed the trend, went to the market and bought the best 3kg of pork belly, marinated it with spices, five-spice powder, and mac khen. Oh my, after marinating, it smells so fragrant.“

So what is the reason that made Thanh Thuy’s 3kg of pork belly have to “land” in the trash can? The owner herself has drawn three “bone-blood” lessons as follows.

1. Selecting the Perfect Meat Curing Method

Thanh Thúy mentioned that her balcony faces east, only receiving sunlight from about 6-10 am. When the balcony no longer receives sunlight, Thanh Thúy hangs meat next to the air conditioner unit, believing that the hot air from the unit is enough to cook the meat. However, after nearly 3 days of drying, the meat becomes smelly and spoiled.

The East-facing balcony of Thanh Thuy doesn’t get enough sunshine to make sun-dried pork belly (Photo: Hoang Thanh Thuy)

Therefore, here is the first note that ladies need to remember when preparing for sun-dried meat: Sun-dry the meat in a place that receives sunlight for the whole day.

The sun from the East is quite weak because it is the morning sun. The most intense sun is from 12pm to 3pm, so if you live in an apartment or a place where the meat is being dried in a shaded area during noon time, you may have to change the drying location, as long as the meat can be exposed to direct sunlight from morning till sunset!

2. Thinly Sliced Meat: The Key to a Delicate and Flavorful Dish

Thanh Thúy shared that “Perhaps I was a little greedy when I cut 3kg of meat into 4 pieces. So, by the end of the first day, I found that the meat was only slightly dry, not completely jerky-like and lacked the meat’s firmness as shown in the pictures everyone posted!”

You can see the slices of pork belly prepared by Thanh Thuy are quite thick (Photo: Hoang Thanh Thuy)

So, the second thing that women need to pay attention to is not to cut the meat too thick! And instead of tying the string in the middle of the piece of meat like Thanh Thuy, you should hook the string onto one end of the piece of meat so that the meat surfaces do not come into contact with each other, minimizing the chance of spoilage.

You should hang the meat like this when drying. (Illustrative image)

3. Keep your meat cool and fresh after the sun goes down

According to Thanh Thuy, she sun-dried the pork belly for 3 consecutive days on the balcony and next to the hot air conditioner unit. This could also be one of the reasons why she faced a “bitter disappointment” in her first attempt at sun-drying pork belly.

Normally, in order for the sun-dried pork belly to achieve the perfect firmness and dryness, you would have to dry it under the sun for 2-3 days.

That is why, the final note is to store the meat in a cool place after the sun has set and before exposing it again to sunlight.

You should bring the meat inside, minimize dust and insects laying eggs on it and sticking to the meat. This way, the chances of the meat spoiling will greatly decrease.

Hoàng Thanh Thúy attempted to “rescue” the spoiled, smelly pork belly by putting it in an air fryer, but it still didn’t work.

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These days in Hanoi, the scorching heat has been extremely intense, with some days reaching up to 40-41 degrees! Taking advantage of the blazing summer sunshine, the super skilled chefs have come up with a dish called “sun-dried pork belly”! Everyone is raving about how delicious it is and how easy it is to make, so I decided to follow the trend. I went to the market and bought 3kg of the best quality pork belly, marinated it with spices, five-spice powder, and mắc khén… Oh my, after marinating, it smells so fragrant.

My house has an East-facing balcony, so it gets sunlight from 5 am to 10 am. As a result, after marinating overnight, the next morning my husband wakes up early and hangs the meat up with hopeful eyes!

After reading reviews, I noticed someone mentioned hanging the meat in front of the air conditioner to dry the outside while keeping it moist inside. So, after the sunlight is gone, I let the air conditioner run to continue drying the meat while preventing it from getting too hot!

Perhaps I was a bit greedy when I cut the 3kg of meat into only 4 pieces. So, by the end of day 1, I still found the meat slightly undercooked, not fully dried and tough as others have posted! I decided to leave it for another day!

The second day flies by like the first, starting to see some fat melting away!

My husband says we need to add another sunny day to make it perfect!

I have another sunny day (the third day)! It’s still 41 degrees Celsius! I went out at 5am and the meat was sizzling like fried meat! Going to work with a guaranteed delicious meal tonight!

And then the afternoon arrived. I didn’t go to the market to buy anything because I thought today’s menu would have dried meat and homegrown morning-glory! All homemade dishes, tasty and healthy. Excited and eager, I opened the balcony door and curiously looked for what was under the balcony floor, but why did I smell a sour and rotten smell? (I didn’t think about the meat at all.)

When it comes to pulling down meat applications… I pinch my nose and run away!

“Why is my husband so sour? Should I leave him? What a shame?!”

I told him, “If you want to test whether it’s worth keeping or not, put it in the air fryer, cook a small piece and see if it’s edible, then throw it away!” And he put one piece into the air fryer!

Normally, when frying meat, it would smell delicious, the fragrance spread all the way to the elevator! But now, the frying pan emits an indescribable smell! He tasted it, then offered me a taste. As soon as it reached my mouth, I immediately spat it out.

Horrible!!! He called the dead mouse a “condiment”. He laughed uncontrollably and sadly threw 3kg of my meat into the trash…

Doesn’t everyone make mistakes in the kitchen? Cheer me up a bit, because now I’m posting, I still regret losing 3kg of meat!

With this sharing of Thanh Thuy’s, it is hoped that women will know more tips and tricks for drying meat in one go without spoiling any pieces.

>>> You can refer to detailed instructions on how to prepare and marinate meat before sun-drying it here.

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