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Rich Peppery Caramelised Pork Belly
Rate this recipePeppery caramelised pork belly is much loved in the countryside and at family tables everywhere.
The saltiness of fish sauce and the richness of the fatty pork with steamed rice is a wonderful combination.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Pork belly
300 g
Minced garlic
1 tablespoon
Minced shallots
1 tablespoon
Spring onions
1 stalk
Chillies
1 piece
Implementation Steps
01
- Put 1 tablespoon of sugar and a little cooking oil in a clay pot and stir. When the sugar turns a deep amber colour, add 1/2 bowl of cold water, cook for 1 more minute and turn off the heat.
02
- Wash the pork, cut into pieces and marinate with the garlic, fish sauce, 1/2 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of pepper and the caramel sauce you made above for about 10 minutes.
03
- Finely chop the spring onions (you can carve them into flowers for garnish).
- Finely chop the chillies.
- Put the clay pot on the stove and fry the shallots until fragrant, then add the pork and stir well.
- Finely chop the chillies.
- Put the clay pot on the stove and fry the shallots until fragrant, then add the pork and stir well.
04
- When the pork has firmed up, add the spring onions and 1 tablespoon of pepper and mix well. When the liquid has reduced and thickened, turn off the heat and scatter some chilli on top.
The dish is done.
The dish is done.
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Rich Peppery Caramelised Pork Belly