Triple wrap pork belly with aluminum foil by laying scallions
underneath and over the pork belly. Bake at 200 degrees for 5.5
hours then refrigerate overnight and slice it to square pieces.
Saute pork at low-medium heat to make sure all pieces are
brown. Meanwhile, make sauce with soy sauce, fish sauce, brown
sugar, rice vinegar, and ginger juice (grate it then squeeze juice).
Add one table spoon of glaze and add cut garlic, slice scallions
to 1/4 inch pieces, and dry peppers (soak up oil once pork is
browned on all sides) to the pork and turn the heat to medium-
high to caramelize the edges of the pork.
Let it saute for a minute and add water plus the rest of the sauce.
Let is simmer until sauce thickens. Serve for rice/fried rice/bed
of Shanghai vegetables.
Originally Submitted
7/18/2011
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