Chef Johns Caramel Pork Belly Recipes
CHEF JOHN'S CARAMEL PORK BELLY
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.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 16h30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- 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.
- 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.
- Remove pork from foil and discard green onions. Cut pork into 8 pieces.
- Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
- Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
- 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.
- Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 39.3 g, Cholesterol 51.2 mg, Fat 19.7 g, Fiber 3.4 g, Protein 20.6 g, SaturatedFat 6.4 g, Sodium 2272.6 mg, Sugar 29.9 g
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- Nuoc Cham: Mix all the ingredients in a bowl stir until the sugar dissolves. Leave to stand for at least 30 minutes before using.
- Chilli caramel: In a saucepan add the sugar and the water and bring to the boil. Continue to boil until it starts to caramelize. Add the chillies, star anise, fish sauce and the soy being careful that the caramel does not splash you.
- To make: Pre-heat oven to 180°C. In a baking tray, combine the pork and master stock. Cover with foil and cook in oven for around 4 hrs checking occasionally to ensure the master stock has not reduced too much.
- Once cooked, allow to cool slightly and remove the pork, place it on a tray and refrigerate.
- When completely chilled, cut the pork into 8 pieces and place into a bowl. Add the soy sauce completely coating the pork then pour out remaining sauce.
- In a wok heat the oil to 170°C. Add the coated pork pieces to the wok being careful that the oil doesn’t boil over, you may need to do this in 2 batches.
- To make the slaw, combine all ingredients and nuoc cham in a bowl and toss to combine.
- Heat chilli caramel in a wok or frypan. Add spring onions, chilli and the fried pork and cook for 30 seconds. Transfer pork to a bowl, pouring the caramel mixture over the top.
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