Chef John's Caramel Pork Belly Recipe - Allrecipes.com
Chef John's Caramel Pork Belly  Recipe
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Chef John’s Caramel Pork Belly
See how to make a sweet-and-spicy, Asian-inspired pork belly dish. See more
  • READY IN 16+ hrs

Chef John's Caramel Pork Belly

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs
  • READY IN

    16 hrs 30 mins

Directions

  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.
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Reviews More Reviews

Jul 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.

 
Apr 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.

 

5 Ratings

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Nutrition

  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 2466 mg
  • 99%

* Percent Daily Values are based on a 2,000 calorie diet.

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