I wasn’t really sure I understood the true essence of unctuousness, but after eating this caramel pork belly, I’m pretty sure I get it now — each bite was pure pleasure! I’m usually a very fast eater, but I tried to eat it as slowly as I possibly could.
Ingredients
- 1 bunch green onions – white parts chopped, green parts cut into 3 1/2-inch lengths, divided
- 10 ounces whole pork belly
- salt to taste
- ¼ cup packed brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon ginger juice
- ½ teaspoon soy sauce
- 4 cloves garlic, sliced
- 4 whole dried red chile peppers
- ½ cup water
Directions
Step 1
Preheat the oven to 200 degrees F (95 degrees C).
Step 2
Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
Step 3
Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
Step 4
Remove pork from the foil and discard green onions. Cut pork into eight pieces.
Step 5
Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
Step 6
Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
Step 7
Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Saut? until fragrant, about 1 minute.
Step 8
Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 410 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat6g | 32% |
Cholesterol51mg | 17% |
Sodium2273mg | 99% |
Total Carbohydrate39g | 14% |
Dietary Fiber3g | 12% |
Total Sugars30g | |
Protein21g | |
Vitamin C23mg | 117% |
Calcium128mg | 10% |
Iron3mg | 16% |
Potassium699mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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