Nitrate & Nitrite Free Gluten Free Vietnamese Caramel Pork
Total time1 hr 10 min
Prep time15 min
Cook time55 min
4.5(29)
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Learn more āIngredients
4 servings
For the pork
- 1.5 lb pork belly, skin-on, cut into 1.5-inch pieces
For the caramel
- ā cup granulated sugar
- 3 tbsp water
For the braise
- 3 tbsp fish sauce
- 1 tbsp tamari
- 1 cup coconut water
- Ā½ cup water
- 1-inch piece fresh ginger, peeled and thinly sliced
- 4 scallions, white and light green parts only, cut into 2-inch lengths
- 2 fresh red chiles, thinly sliced
- Ā½ tsp black pepper
- 4 large eggs, hard-boiled and peeled
For serving
- 2 scallions, dark green tops only, thinly sliced (optional)
- 1 fresh red chile, thinly sliced (optional)
Instructions
- 1
Pat the pork belly pieces dry with paper towels. Set aside at room temperature while you prepare the caramel.
- 2
Combine the sugar and 3 tbsp water in a large heavy-bottomed skillet or wok over medium heat. Cook without stirring until the sugar dissolves and the syrup turns a deep amber color, 6ā8 minutes ā watch closely once it begins to color, as it can darken quickly.
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