Chef John's Caramel Pork Belly

Fans of spare ribs will enjoy it too and all the meat benefits from a rich, sticky bbq sauce.

Recipe Summary 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.

Ingredients | Pork Belly Korean Barbecue

1 bunch green onions - white parts chopped, green parts cut into 3 1/2-inch lengths

10 ounces whole pork belly

salt to taste

¼ cup packed brown sugar

2 tablespoons rice vinegar

2 tablespoons fish sauce

1 tablespoon ginger juice

½ teaspoon soy sauce

4 cloves garlic, sliced

4 whole dried red chile peppers

½ cup water

Directions

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.

Info | Pork Belly Korean Barbecue

prep: 30 mins cook: 6 hrs additional: 10 hrs total: 16 hrs 30 mins Servings: 2 Yield: 2 servings

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Meat and Poultry Recipes, Pork,