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Chef John's Caramel Pork Belly
Chef John's Caramel Pork Belly
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Prep Time:
30 minutes
Cook Time:
350 minutes
Total Time:
980 minutes
Crispy pork belly chunks caramelized in a sweet and salty sauce - Chef John's signature dish.
Ingredients:
  • 1 bunch green onions - white parts chopped, green parts cut into 3 1/2-inch lengths
  • 10 ounces whole pork belly
  • salt to taste
  • 0.25 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon ginger juice
  • 0.5 teaspoon soy sauce
  • 4 cloves garlic, sliced
  • 4 whole dried red chile peppers
  • 0.5 cup water
Instructions:
  • Preheat your oven to a cozy 200 degrees F (95 degrees C).
  • On a flat work surface, arrange a large sheet of aluminum foil. Layer 1/2 of the green parts of the green onions in the center of the foil. Position the pork belly, with the fattiest side facing down, over the green onions. Add the remaining green parts of the green onions and sprinkle with salt. Wrap the pork and green onions tightly in the foil, then repeat with another sheet of aluminum foil. Transfer the wrapped pork, seam-side up, to a loaf pan.
  • Roast pork belly in the preheated oven for 5 1/2 hours until tender. Allow to cool in the turned-off oven for 2 hours, then refrigerate for at least 8 hours, or overnight for best results.
  • Unwrap the pork from the foil and discard the green onions. Then, slice the pork into eight pieces.
  • Fry bacon in a skillet over medium heat until golden and crispy, about 2-4 minutes per side.
  • Combine brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce in a bowl and whisk until well blended.
  • Drain excess fat from the bacon skillet and dispose of it. Stir in 1 tablespoon of the brown sugar glaze and raise the heat to medium-high. Sear the pork until it is caramelized and coated on all sides, approximately 10 minutes. Create an opening in the middle of the skillet, then incorporate the white parts of the green onion, garlic, and peppers. Sauté until aromatic, around 1 minute.
  • Combine the water and the remaining brown sugar glaze in the skillet. Let it simmer until the sauce thickens, which should take about 3 to 5 minutes.

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