Vietnamese Caramel Braised Pork
Pork belly braised in a dark sugar caramel with fish sauce, shallot and coarse black pepper until the fat is silky and the sauce turns glossy. Serve with plain steamed rice.
- 1
Combine the sugar and water in a wide heavy pot over medium heat. Swirl, do not stir, until the syrup turns the color of iced tea, 6 to 8 minutes. Watch closely at the end; it darkens fast.
- 2
Add the pork belly and toss to coat in the caramel. The caramel will seize and harden briefly, then loosen as the pork releases fat.
- 3
Add the shallots and garlic and cook for 2 minutes, until fragrant.
- 4
Pour in the fish sauce and coconut water and add the black pepper. The liquid should nearly cover the pork; add water if it does not.
- 5
Bring to a simmer, cover partly, and cook over low heat for 1 hour, turning the pieces every 20 minutes, until the pork is fork-tender and well past the 145°F safe minimum for pork.
- 6
Uncover, raise the heat, and reduce for 8 to 10 minutes, until the sauce coats a spoon and glistens on the meat.
- 7
Stir in the sliced chile and scallions and take the pot off the heat. Skim excess fat from the surface before serving.
Ingredients
- 1/2 cup sugar
- 3 tablespoons water
- 2 pounds skin-on pork belly, cut into 1 1/2-inch cubes
- 3 shallots, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup fish sauce
- 2 cups coconut water
- 1 teaspoon coarsely ground black pepper
- 1 red chile, sliced
- 3 scallions, cut into 1-inch lengths
Instructions
- 1
Combine the sugar and water in a wide heavy pot over medium heat. Swirl, do not stir, until the syrup turns the color of iced tea, 6 to 8 minutes. Watch closely at the end; it darkens fast.
- 2
Add the pork belly and toss to coat in the caramel. The caramel will seize and harden briefly, then loosen as the pork releases fat.
- 3
Add the shallots and garlic and cook for 2 minutes, until fragrant.
- 4
Pour in the fish sauce and coconut water and add the black pepper. The liquid should nearly cover the pork; add water if it does not.
- 5
Bring to a simmer, cover partly, and cook over low heat for 1 hour, turning the pieces every 20 minutes, until the pork is fork-tender and well past the 145°F safe minimum for pork.
- 6
Uncover, raise the heat, and reduce for 8 to 10 minutes, until the sauce coats a spoon and glistens on the meat.
- 7
Stir in the sliced chile and scallions and take the pot off the heat. Skim excess fat from the surface before serving.