Recipe by 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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green onions - white parts chopped, green parts cut into 3 1/2-inch lengths
whole pork belly
salt to taste
packed brown sugar
whole dried red chile peppers
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Caramel Pork Belly
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 178
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