Imprimer la recette

Caramelized Pork Belly

Serves : 6 people
Preparation : 30 minutes
Cooking : 1 hour 30

Ingredients

Instructions

  • Blanch
    • Using the flat side of your chef's knife, crush the garlic cloves and remove the germ.
      Cut the pork into pieces.
    • Place the pork in boiling water with three crushed garlic cloves and blanch for about 10 minutes.
      Once the impurities have been removed, drain in a colander and set aside.
    • Meanwhile, peel, remove the germ, and mince the remaining garlic cloves.
      Peel and julienne the ginger.
    • Once the pork has blanched, remove it from the water using a slotted spoon, and set it aside.
  • Brown
    • Pour the sugar and oil into your saucepan. Mix with a spatula, then push the entire mixture toward the center of the pan. Next
      , heat over high heat without stirring, until the sugar begins to melt and the "edges" of the mixture start to brown.
      You can then stir with a spatula, and all the sugar will melt and mix with the oil.
      The Chef’s Tip
      The golden rule for making perfect caramel: keep it all together! Avoid leaving scattered clumps of sugar, especially around the edges of the pot. These clumps can burn and give your caramel a bad taste. On the contrary, if all the sugar is grouped together and away from the edges, it will heat evenly.

    • Next, sear the pork over high heat in the caramel for about 3 minutes.
      The pork will render some of its fat.

  • Simmer
    • Once the pork is well coated in caramel, add the minced garlic, julienned ginger, water, nuoc mam, and soy sauce.
      Season with pepper to taste (no need to add salt since the nuoc mam and soy sauce are already salty!).
    • Cover the pot and let it simmer for at least an hour and a half.
      You can cook it for up to 2 hours, depending on your preference and if the meat is very fatty.

      Stir occasionally so the meat absorbs the juices.

    • Rinse and chop the Thai chives and/or cilantro. Sprinkle them over the pork.
      Serve with white rice.
      The Chef’s Tip
      For a nice presentation, press the rice firmly into a ramekin, then flip it onto the plate with a quick motion. Repeat for each plate.