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Chef John's Caramel Pork Belly

Rated as 4.71 out of 5 Stars
77k

"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
Original recipe yields 2 servings

Directions

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  1. Preheat oven to 200 degrees F (95 degrees C).
  2. 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.
  3. 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.
  4. Remove pork from foil and discard green onions. Cut pork into 8 pieces.
  5. Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
  6. Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
  7. 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.
  8. 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 39.3 20.6 51 2273 Full nutrition

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Reviews

Read all reviews 16
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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'...

Most helpful critical review

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...

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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'...

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.

Most people dont understand what pork belly is! It is the slab of meat that butchers slice into bacon.

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 a...

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!

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...

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...

Awesome and delicious pork belly recipe

This is seriously one of the best things I've ever eaten in my life! I made a few substitutions based on what I had on hand: apple cider vinegar for rice vinegar, grated ginger for ginger juice,...