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My review
Chef John's Caramel Pork Belly
61k
Chef John
"I wasn't really sure I understood the true essence of unctuousness, but after eating this caramel pork belly I'm pretty sure I get it now. Each bite was pure pleasure. I'm usually a very fast eater, but I tried to eat as slowly as I possibly could. It was just so unctuous."
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Ingredients
16 h 30 m servings 410Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 200 degrees F (95 degrees C).
- 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.
- 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.
- Remove pork from foil and discard green onions. Cut pork into 8 pieces.
- Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
- Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
- 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.
- Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.
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Reviews
Read all reviews 1115 Ratings
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Most helpful positive review
11/2/2017
Most people dont understand what pork belly is! It is the slab of meat that butchers slice into bacon.
Most helpful critical review
4/10/2014
I liked how the pork was cooked the night before, which is the reason I tried this. I found this recipe to be extremely easy, however the glaze fell short for me. I also made this into sandwich...
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Least positive
Newest
11/2/2017
Most people dont understand what pork belly is! It is the slab of meat that butchers slice into bacon.
7/17/2014
I've made this a couple times now, but am yet to get this to actually form a glaze. Next time I'm going to try a smaller pan, that should help significantly. Aside from not really being 'glazed'...
4/10/2014
I liked how the pork was cooked the night before, which is the reason I tried this. I found this recipe to be extremely easy, however the glaze fell short for me. I also made this into sandwich...
11/22/2018
My husband and I lived in China for over a decade, and this is the real deal Hong Shao Rou! We both said it tasted just like what we had in China, only better! I'm having family over for a Chi...
9/27/2018
I made it. His sauce was delicious. I wrapped it in foil. Soft succulent too. If you do not wrap in foil it burns. Brown sugar hardened in my baking pan on second one I did not wrap in foil.
9/11/2018
This tasted good - but I tell ya, it was a lot of work. Not worth it in my opinion. I love Chef John - but this flavor was teriyaki sauce that I could have poured on instead and saved soooooo m...
6/19/2018
Wonderful Meal. Straight forward and easy, just takes a lot of oven time.
5/15/2017
I was asked to double the sauce next time but was definitely asked for a "next time"!