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Chef John's Caramel Pork Belly

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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16 h 30 m servings 410 cals
Original recipe yields 2 servings


  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 2273 mg
  • 91%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 5
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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 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...

I was asked to double the sauce next time but was definitely asked for a "next time"!

I really liked this recipe. The meat was so tender and the glaze was perfect. I actually overcooked it in the oven by a couple of hours (I thought I'd turned it off), but it still turned out gre...

Followed the directions except for the ginger juice. I used chopped ginger. Delicious!! My sauce was perfect.