Ginger Caramel Pork Belly

Caramel Ginger Pork Belly2 slabs pork belly
dried minced onion
1-1/2 cups brown sugar
1/2 cup rice vinegar
1/4 cup fish sauce
2 tbsp ketjap manis
1 tbsp, grated
1/4 cup mirin
2 tbsp minced garlic
1 tbsp sambal oelek
2 bunches green onion, roughly chopped

Liberally sprinkle pork belly with dried minced onion on all sides; wrap tightly in two layers of foil.  Place in a loaf pan or 9×13 and roast in the oven for 5½ hours at 200˚.  Turn off the heat and allow the pork belly to cool for 2 hours in the oven; refrigerate overnight.

In a mixing bowl, combine brown sugar, vinegar, fish sauce, soy sauce, and ginger.  Brown pork bellies on top and bottom. Remove pork bellies and pour in mirin to deglaze the pan. Cut pork bellies into chunks and return to pan with about 1/4 of the sauce mixture and caramelize.  Add remaining sauce mixture, garlic, and sambal; cook until sauce coats a spoon.  Add green onions and continue cook until they are the desired donenes.  Serve over rice.

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