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.

Recipe Summary

prep:
30 mins
cook:
6 hrs
additional:
10 hrs
total:
16 hrs 30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C).

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  • 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.

Nutrition Facts

410 calories; protein 20.6g; carbohydrates 39.3g; fat 19.7g; cholesterol 51.2mg; sodium 2272.6mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
07/17/2014
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' this pork belly is super tasty and incredibly tender. I definitely recommend it, just haven't been able to make it picture perfect in my own kitchen yet! If you have leftovers, be sure to remove the chilis before tossing it in the fridge. The boyfriend tossed them in with everything else last time I made it and I didn't realize he did that, it was much spicier the next day. I didn't mind it, but he would have, always remember that the longer you leave a chili in something, the spicier it will be. Read More
(5)

Most helpful critical review

Rating: 3 stars
09/12/2018
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 much time. Read More
(1)
26 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/17/2014
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' this pork belly is super tasty and incredibly tender. I definitely recommend it, just haven't been able to make it picture perfect in my own kitchen yet! If you have leftovers, be sure to remove the chilis before tossing it in the fridge. The boyfriend tossed them in with everything else last time I made it and I didn't realize he did that, it was much spicier the next day. I didn't mind it, but he would have, always remember that the longer you leave a chili in something, the spicier it will be. Read More
(5)
Rating: 5 stars
11/03/2017
Most people dont understand what pork belly is! It is the slab of meat that butchers slice into bacon. Read More
(5)
Rating: 5 stars
09/27/2018
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. Read More
(3)
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Rating: 5 stars
09/04/2019
No tips. Melts in your mouth as is. I’ve made it three times for various people and all agree that it’s worth the effort. Good work Chef John! Read More
(2)
Rating: 3 stars
09/12/2018
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 much time. Read More
(1)
Rating: 5 stars
07/27/2020
Made it twice now - wow... first time by the recipe, no change , loved it! 2nd time, I added some Chinese 5 spice to the day-before bake, made two bricks 500 grams each. Made one in the oven at 500 degrees (very good) but the 2nd sat in the fridge a few days cause I was overwhelmed by events - then exactly as recipe directed, and perfection! Paired with a SA pinotage, the only wine that could stand up to it! cheers Mike Read More
(1)
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Rating: 3 stars
04/28/2014
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 sandwiches and added some coleslaw on top. It was amazing. Read More
(1)
Rating: 5 stars
06/19/2018
Wonderful Meal. Straight forward and easy just takes a lot of oven time. Read More
Rating: 5 stars
10/21/2017
Very nice! I will definitely do it again! Read More