Recipe Details
Ingredients
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1bunchgreen onions – white parts chopped, green parts cut into 3 1/2-inch lengths, divided
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10ounceswhole pork belly
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salt to taste
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¼cuppacked brown sugar
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2tablespoonsrice vinegar
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2tablespoonsfish sauce
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1tablespoonginger juice
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½teaspoonsoy sauce
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4clovesgarlic, sliced
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4whole dried red chile peppers
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½cupwater
Cooking Directions
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Preheat the oven to 200 degrees F (95 degrees C).
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Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of 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. Top with remaining green parts of the green onions and 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, into a loaf pan.
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Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
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Remove pork from the foil and discard green onions. Cut pork into eight pieces.
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Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
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Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
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Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
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Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories410 | |
% Daily Value * | |
Total Fat 20g |
25% |
Saturated Fat 6g |
32% |
Cholesterol 51mg |
17% |
Sodium 2273mg |
99% |
Total Carbohydrate 39g |
14% |
Dietary Fiber 3g |
12% |
Total Sugars 30g |
|
Protein 21g |
41% |
Vitamin C 23mg |
26% |
Calcium 128mg |
10% |
Iron 3mg |
16% |
Potassium 699mg |
15% |
* 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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