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My review
Chef John's Caramel Pork Belly
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 410 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 410 calories; 19.7 g fat; 39.3 g carbohydrates; 20.6 g protein; 51 mg cholesterol; 2273 mg sodium. Full nutrition
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Reviews
Read all reviews 711 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
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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...
5/15/2017
I was asked to double the sauce next time but was definitely asked for a "next time"!
2/22/2017
I really liked this recipe. The meat was so tender and the glaze was perfect. I actually overcooked it in the oven by a couple of hours (I thought I'd turned it off), but it still turned out gre...
1/4/2017
Followed the directions except for the ginger juice. I used chopped ginger. Delicious!! My sauce was perfect.