It’s a long story but I have a freezer full of pork belly at the moment and so I have been gradually integrating it into the weekly meals. We have had Crispy Roast Pork Belly with Apple Sauce, Asian-style Braised Pork and Italian Grilled Pork Spareribs but my favourite pork belly recipe is this – Caramel Pork Vietnamese-style.
Cubes of belly pork are slow cooked in a sweet and salty sauce until they are rich and sticky and just delicious served over rice with a fresh asian-style salad. You will be amazed at how easy to make this recipe is. It takes 5 minutes to put together and then you let 2 1/2 hours of slow cooking do the rest of the work – you don’t even need to stir it, so set the oven timer and go and get your nails done!
- ½ cup sugar
- 1 cup water
- 2 tablespoons fish sauce
- 1.5kg pork belly, cut into 2cm cubes
- 1 ½ tablespoons brown sugar
- 2 tablespoons lime juice
- 1 tablespoon fish sauce, extra
- 3 spring onions
- 1 carrot, cut into strips
- 1 cup bean shoots
- 1 lebanese cucumber, cut into strips
- steamed long grain rice, for serving
- Heat sugar in a heavy-based pot over low heat until melted, only stirring lightly if needed, and as soon as it turns a golden toffee colour, add water and fish sauce. Add the pork and bring to the boil. Cover and bake at 170°C for 2 ½ hours until soft and caramelised (or simmer over low heat, stirring occasionally). Combine brown sugar, lime juice and extra fish sauce together to make a dressing. Finely slice 1 spring onion and stir into pork just before serving. Cut the remaining spring onions into fine strips and combine with carrot, bean shoots, cucumber and dressing to make a salad. Serve pork over rice with salad.