Citric Acid Free Paleo Vietnamese Caramel Pork

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.6

(21)

Citric Acid Free Paleo Vietnamese Caramel Pork

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Ingredients

4 servings

For the pork

2 lbs pork belly, skin-on, cut into 1 ½-inch pieces
1 tbsp coconut aminos
½ tsp black pepper

For the caramel

½ cup coconut sugar
3 tbsp water

For the braise

2 tbsp avocado oil
1 tbsp fresh ginger, finely grated
2 red chiles, thinly sliced (such as fresno or thai bird)
3 tbsp fish sauce
1 cup coconut water
4 large eggs, hard-boiled and peeled

For serving

2 green onions (green tops only), thinly sliced (optional)
1 red chile, thinly sliced (optional)

Instructions

1
Toss the pork belly pieces with the coconut aminos and black pepper in a large bowl until evenly coated. Set aside while you make the caramel.
2
Combine the coconut sugar and water in a small saucepan over medium heat, stirring just until the sugar dissolves. Once dissolved, stop stirring and cook until the mixture deepens to a dark amber color and smells nutty, 4–6 minutes — watch closely, as coconut sugar can go from amber to burnt quickly. Remove from heat immediately.

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