Ginger Caramel Pork Belly

Caramel Ginger Pork Belly1 lg slab pork belly
2 bunches green onion
3/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup fish sauce
2 tbsp mirin
1 tbsp ketjap manis
3 tbsp ginger, grated
6-8 cloves garlic
4-6 whole dried red chilies, unbroken

Slice green onion tops to the width of the pork belly.  Place a single even layer of green onions on foil.  Cover with the pork belly and then add another layer of green onion.  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.

Combine brown sugar, vinegar, fish sauce, soy sauce, and ginger juice.  Cut cold pork belly into 2-inch chunks.  Brown over medium heat.  Increase heat to medium high.  Add a couple of tablespoons of the sauce mixture and caramelize.  Add remaining green onions, cut into small rounds, garlic, and red chilies.  Cook until sauce thickens.  Serve over rice.

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