Chef John's Caramel Pork Belly
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
2
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Source:

Ingredients for - Chef John's Caramel Pork Belly

1. Green onions - white parts chopped, green parts cut into 3 1/2-inch lengths - 1 bunch
2. Whole pork belly - 10 ounces
3. Salt to taste - 10 ounces
4. Packed brown sugar - ¼ cup
5. Rice vinegar - 2 tablespoons
6. Fish sauce - 2 tablespoons
7. Ginger juice - 1 tablespoon
8. Soy sauce - ½ teaspoon
9. Garlic, sliced - 4 cloves
10. Whole dried red chile peppers - 4
11. Water - ½ cup

How to cook deliciously - Chef John's Caramel Pork Belly

1. Stage

Preheat oven to 200 degrees F (95 degrees C).

2. Stage

Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 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 and top pork belly with remaining 1/2 the green parts of the green onions; 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, in a loaf pan.

3. Stage

Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.

4. Stage

Remove pork from foil and discard green onions. Cut pork into 8 pieces.

5. Stage

Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.

6. Stage

Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.

7. Stage

Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.

8. Stage

Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.